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Beef Chow Mein Recipe

Updated: Apr 17, 2019

Have you been craving delicious Asian takeout but want to learn how to make it yourself? This dish definitely tastes super close to restaurant quality! Give it a try! It's quite easy to make and it an easy meal to make for dinner where time isn't always on your side.


Beef Chow Mein Recipe


Ingredients:


For the Sauce:

  • 2 tablespoons Oyster Sauce (Leave out & add more soy sauce if you don't have this already)

  • 3-4 tablespoons LOW sodium Soy Sauce

  • 1-2 teaspoons honey or sugar

  • 1 tablespoon corn starch

  • 2 teaspoons sesame oil

  • 1/8 teaspoon ground white pepper or red pepper chili flakes

  • Salt and black pepper to taste

  • 1-2 teaspoons red pepper flakes or Sriracha (optional)

  • 1 tablespoon water or more as needed to thin out sauce

For the Noodles

  • 1 package of Chow Mein Noodles (Approx. 12 oz - Can use very thin pasta as well if needed)

  • 8 ounces of flank steak or sirloin, trimmed of fat, very thinly sliced against the grain (Can add more or less, depending on how much beef you would like in your chow mein. You can also sub the beef with a protein of your choice)

  • Salt and black pepper to taste

  • 1 teaspoon cornstarch

  • 4-5 tablespoons cooking oil divided

  • 1 medium onion

  • 2 garlic cloves minced

  • ½ teaspoon minced fresh ginger

  • 1 cup broccoli florets

  • 1/2 cup shredded purple cabbage (Nappa or regular cabbage would work as well)

  • 1/3 cup shredded carrots

  • 2 green onions cut into 2-inch pieces

  • 1/3 cup bean sprouts rinsed and drained (leave out if you can't find it or don't like it)

  • Sesame seeds for garnish (optional)

**Note: You can add more or substitute any of the the protein and vegetables in this dish. Use what you have in your fridge already or add what you like to suit your needs.


Directions:

  • In a medium bowl, whisk together all the ingredients for the sauce.


  • Measure out 1/2 tablespoon and drizzle over beef in a separate bowl.

  • Meanwhile, prepare noodles according to package instructions and set aside.


  • Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes. The pan needs to be hot enough that you start seeing a little bit of smoke rising. Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Season with salt, black pepper, and cornstarch. Cook until the meat is no longer pink (about 30 seconds making sure not to overcook). Quickly transfer beef to a serving plate and set aside.


  • Add the same pan back to the stove and turn the heat to medium-high heat. Add the remaining oil and let it heat up.

  • Toss in the broccoli, cabbage, ginger, garlic, and carrots and saute for 2-3 minutes, or until tender-crisp.


  • Add the beef and the noodles into the pan; give the reserved sauce a quick stir then pour over noodles.

  • Use tongs to toss noodles to coat with the sauce. Season with more salt, pepper or Sriracha and add more water to thin out the sauce, if needed.

  • Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds (optional).


This recipe was slightly modified from the original. To see the original recipe, click here.

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