This dish, with its savory sauce tossed with soft and crispy noodles, beef and colorful veggies, offers chow mein lovers something special.
As with many dishes, chow mein recipes can vary in style and ingredients. For my Sunday dinner version of this recipe for beef chow mein, I used crispy, Hong Kong-style noodles that soften as well as gain a bit of crispiness as they cook.
I love the savory sauce and brightly colored vegetables (use your favorites) that combine with stir-fried beef and noodles for this tasty and fun dish. As you cook the noodles, parts will turn golden and crispy while the rest will remain soft — you'll have no problem twirling them. Gather the family around, and enjoy this dish using either forks or chopsticks for a flavorful meal.
Beef chow mein recipe
- 4 tablespoons soy sauce, divided
- 4 tablespoons oyster sauce, divided
- 1/2 teaspoon sesame oil, divided
- 1/2 teaspoon sugar, divided
- 2 teaspoons cornstarch
- 1/2 teaspoon fresh grated ginger
- 1/4 teaspoon ground black pepper
- 1/2 pound flank steak, cut against the grain into thin strips
- 6 ounces crispy Hong Kong-style chow mein noodles
- 3 tablespoons vegetable oil, divided
- 1/2 red bell pepper, seeds and membrane removed, cut into thin strips
- 1 cup broccoli florets
- 1/2 cup snow peas, cut in half
- 1/3 cup shredded carrot
- 1 large garlic clove, minced
- 2 green onions, trimmed at both ends, white and green parts diced
- In a medium bowl, mix together 1/2 the soy sauce, 1/2 the oyster sauce, 1/2 the sesame oil, 1/2 the sugar and the cornstarch. Mix until smooth and combined.
- Add the beef to the bowl, and use your hands to coat it with the mixture. Refrigerate it until ready to use.
- Cook the chow mein noodles according to the package directions. Drain, rinse with cold water, drain again, and set them aside.
- In another bowl, mix together the remaining soy sauce, sesame oil, oyster sauce, and sugar with the ginger and ground black pepper. Mix until smooth and combined.
- Add 2 tablespoons of the vegetable oil to a wok or deep pan with high sides over medium-high heat. When hot, add the beef.
- Cook the beef for about 3 minutes, turning halfway through cooking. Cook until browned, and then remove the beef and its juices from the pan to a bowl. Set aside.
- Clean out the wok or pan, and add the remaining 1 tablespoon of vegetable oil over medium-high heat. When hot, add the noodles, and cook for about 1 minute.
- Add the reserved soy sauce mixture, the garlic and the green onions. Use tongs to stir and separate the noodles as they cook for about 1 minute, tossing and coating them with the liquid mixture.
- Add the vegetables to the noodles, and continue to toss and cook them for another 2 minutes.
- Add the beef and its liquid to the pan, and toss all the ingredients so they're combined and the beef is warmed through.
- Remove from the heat, and serve immediately.
Toss and enjoy this beef chow main dish.
More Sunday dinner recipes
Cheesy shrimp and grits
Grilled maple-chipotle chicken kebabs
Red Thai curry pulled pork tacos with slaw