Beef Chow Mein (牛肉炒面)

Loaded with saucy, tender steak strips, crispy vegetables and savory stir fry chow mein noodles, this popular and delicious take out is easy to re-create right in the comfort of your home! Along with saucy noodles, plenty of aromatics and crisp veggies, it’s a delicious way to get authentic Chinese food on your table fast without having to wait for delivery or go pick it up. This recipe doesn’t require a wok – any skillet will work!

Yield: 3-4
Author:
Beef Chow Mein

Beef Chow Mein

Loaded with saucy, tender steak strips, crispy vegetables and savory stir fry chow mein noodles, this popular and delicious take out is easy to re-create right in the comfort of your home! Along with saucy noodles, plenty of aromatics and crisp veggies, it’s a delicious way to get authentic Chinese food on your table fast without having to wait for delivery or go pick it up. This recipe doesn’t require a wok – any skillet will work!
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

For Beef Marinade:
For Sauce:

Instructions

Marinating the Beef
  1. Cut the beef against the grain into thin slices and put it in a bowl.
  2. Mix in baking soda and massage into beef for 1 minute.
  3. Add 2 teaspoons sesame oil, 2 tablespoons soy sauce, ½ tablespoon Shaoxing cooking wine, and 2 tablespoons water and 1 tablespoon dark soy sauce (optional) into the bowl with the beef, and mix well and set aside to marinate for 15 minutes at room temperature.
Making the Sauce
  1. In a small bowl, combine ¼ cup cold water and 1½ tablespoons corn starch and mix until there are no clumps.
  2. Add 2-3 tablespoons oyster sauce to the cornstarch mixture and mix until the sauce is smooth.
  3. Add 1 teaspoon sugar and the rest of the water (¾ cups water). Mix well and set aside.
Making the Noodles (Pre-boil Soba Noodles)
  1. Bring 2 quarts of water to a boil in your wok or a large pot, and cook the noodles for 1-2 minutes. Loosen them gently with a chopstick or tong.
  2. Drain the water out and rinse with cold water and set it aside. Do not overcook the noodles.
  3. If using other noodles, just prepare the noodles according to the package instructions.
Cooking the Beef & Putting it Together
  1. In a large skillet, set the heat to medium to medium-high heat, add 3-4 tablespoons of oil.
  2. When the oil is shimmering, add the strips of beef and try to cook one layer. Cook the beef until its browned, about 2-3 minutes or until the beef is about 80% cooked. Try not to overcrowd the skillet so cook the beef strips in batches if necessary. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the beef is lightly charred but the inside is slightly pink. Transfer to a plate.
  3. Add in 2-3 tablespoons of oil. Then, add the onions and bell peppers and stir fry it for about 2-3 minutes (we don’t want to overcook the veggies). Add other optional vegetables (cabbage, carrots or mushrooms, etc.) at this time as well and stir fry for 2-3 minutes.
  4. Add the ginger and garlic and quickly stir together with the onions and peppers, about 10 seconds.
  5. Add the noodles, toss it with the ginger and garlic and mix together for a few seconds.
  6. Moving the noodles to one side, deglaze the skillet with the sauce mixture. Make sure to stir the sauce first so the cornstarch hasn’t settled at the bottom. Push aside the beef and noodles to one side, add the sauce to the skillet and not on top of the noodles. Keep stirring the sauce until it thickens, about 15-20 seconds. Once the sauce has thicken, stir in the noodles.
  7. Add the beef and the juices from the beef as well. Then toss with the noodles until thoroughly mixed.
  8. Next, toss in the scallions, stir fry for another minute. Then add bean sprouts. Cooking just until the scallions wilt – the bean sprouts should still be fresh and crunchy.
  9. Give it a couple of quick tosses, making sure everything is well-incorporated and remove from heat. Serve hot and enjoy!

Notes

  • Slice the beef thinly against the grain for the most tender texture. Marinating it briefly also helps tenderize it.
  • Use fresh garlic and ginger for the most aromatic flavor. They’re essential for that authentic taste.
  • Don’t overcook the vegetables. They should still have some crunch. Add the bean sprouts at the end so they stay crisp.
  • Get a step ahead. Chop all the vegetables and mix the sauce before cooking. This ensures a smooth, efficient stir-frying process.
  • To Reheat: Place leftovers in a skillet or wok over medium heat, stirring occasionally, until heated through. You can also use the microwave, stirring every 30 seconds to ensure even heating.
  • Vary up the vegetables. Feel free to swap or add your favorite vegetables. Try broccoli, bok choy, mushrooms, or bell peppers. Aim for a variety of colors and textures.


HELLO AND WELCOME TO AIMEE’S FOOD & TRAVEL!

I’m Aimee! Join me in my kitchen as I create, test and share easy-to-follow recipes, tips and techniques for fresh, simple, seasonal ingredients and globally-inspired dishes, drawing inspiration from diverse culinary traditions around the world.

VIDEO

POPULAR RECIPES