Quick & Easy Beef Chow Mein

Chewy chow mein noodles stir fried with tender beef and vegetables in a savory sauce. This quick and easy beef chow mein is restaurant quality and ready in 30 minutes! A great main or meal for the noodle lovers!

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Prep Time 23

Cook Time 7

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 607 kcal

Ingredients

1 lb chow mein noodles fresh kind
½ lb flank steak or skirt/flat/hanger steak, sliced into ¼” thick pieces on a bias
2 cups mung bean sprouts or soybean sprouts, rinsed & strained
2 cups napa cabbage or green cabbage, chopped
1 cup carrot or bell peppers, julienned
4 green onions chopped into 1.5” long pieces
3 tablespoon vegetable oil or any neutral tasting oil

Beef Marinade

1 tablespoon water cold
½ tablespoon cornstarch or potato starch
½ tablespoon vegetable oil or any neutral oil
½ teaspoon regular soy sauce or light soy sauce
¼ teaspoon baking soda do not skip!

Noodle Sauce

2 tablespoon oyster sauce or vegetarian stir-fry sauce
2 tablespoon regular soy sauce or light soy sauce
2 tablespoon dark soy sauce or mushroom soy sauce
1 tablespoon Shaoxing wine or dry sherry wine / dry white wine / chicken stock
1 tablespoon white granulated sugar or cane sugar
1 tablespoon sesame oil
2 teaspoon cornstarch or potato starch
3 garlic cloves finely minced
½ cup chicken stock low-sodium (or sub with beef stock / cold water)

Instructions

In a large bowl, marinate sliced beef with marinade ingredients as listed above for at least 15 minutes at room temperature.
In a small bowl or measuring cup, combine noodle sauce ingredients as listed above and set aside.
Fill a large pan or wok with enough water and bring to a boil on high heat. Blanch chow mein noodles just until loosened, about 20 seconds. Then strain the noodles in a colander and shake out excess water. Set aside.
Heat 1 tablespoon or 15 ml vegetable oil in a dry wok or large pan on medium-high heat. Fry marinated beef until cooked and browned on the edges, about 1-2 minutes. Remove and set aside.
Add another 1 tablespoon or 15 ml of vegetable oil into the pan. Stir fry carrots and cabbage for 30 seconds and push to the side of the pan.
Then add remaining vegetable oil into the empty space. Add noodles and noodle sauce. Toss until noodles are evenly coated and there is little sauce on the base of the pan, about 60 seconds. Tip: Use two wooden or metal spatulas to help you toss the noodles.
Add cooked beef, bean sprouts and green onions and mix everything together for another 30 seconds. Serve and enjoy!

Notes

Storage & Reheating

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing beef chow mein as the noodles and vegetables will go soggy.

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