Description
Beef Chow Mein is one of those beloved takeout dishes that you can easily recreate at home. It’s a perfect blend of tender beef, crisp vegetables, and savory noodles all coated in a flavorful, umami-packed sauce. This dish originated in China but has become a favorite in many parts of the world. Whether you’re looking for a quick weeknight meal or a dish to impress friends, beef chow mein hits the spot every time.
This recipe is easy to follow and perfect for both beginners and seasoned cooks. With the right balance of textures—from the chewiness of the noodles to the crispness of the veggies—and flavors, it brings the comforting experience of Chinese takeout straight to your kitchen. Plus, it’s highly customizable. You can swap out vegetables or adjust the level of heat to suit your preferences!
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 cup beef broth
For the Stir-Fry:
- 8 oz chow mein noodles (or substitute with spaghetti if needed)
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cabbage, shredded
- 1 cup carrots, julienned
- 1 cup bell pepper, thinly sliced
- 3 green onions, chopped (for garnish)
Instructions
- Marinate the Beef:
- In a medium-sized bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. The cornstarch helps create a velvety texture when stir-fried, while the soy sauce infuses flavor into the beef. Let the beef marinate for about 15 minutes while you prep the vegetables and sauce.
- Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and beef broth. This sauce will provide the rich, savory flavor that ties the entire dish together. Set this aside so it’s ready to go when you’re stir-frying.
- Cook the Noodles:
- Boil the chow mein noodles according to the package instructions. If you can’t find chow mein noodles, spaghetti is a good substitute. Once cooked, drain the noodles and set them aside. Make sure to rinse them under cold water to stop the cooking process and prevent them from sticking together.
- Stir-Fry the Beef:
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is shimmering hot, add the marinated beef in a single layer. Stir-fry for 3-4 minutes, or until the beef is browned and cooked through. Don’t overcrowd the pan—cook in batches if necessary. Once done, remove the beef from the pan and set it aside.
- Cook the Vegetables:
- In the same pan, heat the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, stir-frying for about 1 minute until fragrant. Then, toss in the shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp. You want the veggies to retain some crunch for texture contrast.
- Combine & Serve:
- Return the cooked beef to the pan with the vegetables. Add the cooked noodles and pour the prepared sauce over everything. Toss well to coat all the ingredients in the savory sauce. Stir-fry for another 2-3 minutes until everything is well combined and heated through. Garnish with chopped green onions for a fresh burst of flavor and serve hot!
Notes
- Vegetarian Option: Swap the beef for tofu or mushrooms and use vegetable broth instead of beef broth for a delicious vegetarian version.
- Gluten-Free Option: Use tamari or a gluten-free soy sauce and gluten-free noodles to adapt this recipe for a gluten-free diet.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until hot.