The perfect quick meal, ideal for preparing in a flash after a busy day, beef chow mein is a beautiful Chinese dish that's stood the test of time.
Deliciously crispy noodles and melt-in-your-mouth tender flank steak are Chinese food at its best.
Why you'll love this beef chow mein recipe
- Chinese restaurant quality dish cooked in the comfort of your own kitchen
- One dead easy recipe to follow
- Extremely versatile – you can switch the ingredients to fit your taste or pantry
Equipment needed
There are a few items you'll need to make this beef chow mein recipe:
- Large chopping knife – put those tiny paring knives aside! You need a large quality knife when it comes to chopping up vegetables in preparation for this beef chow mein recipe
- Wok – forget about using a poor quality frying pan. A good quality wok is by far the best way to cook beef chow mein
- Chopsticks – eat beef chow mein with noodles in an authentic way with chopsticks
How to make this beef chow mein recipe
Mix the cornstarch with the rice wine and sesame oil to form a marinade.
Cut the steak into strips and stir in the marinade. Marinate for at least 30 minutes.
Mix the oyster sauce, Shaoxing wine, sugar, white pepper, and light and dark soy sauce in a bowl.
Your chow mein sauce is now ready.
Cook the noodles according to the manufacturer's instructions. Prepare fresh vegetables of your choice. I used spring onions, carrots, mangetout and bamboo shoots.
Brown the beef in a wok. Set aside.
Fry the garlic and ginger for no more than one minute.
Tip in the spring onions, mangetout, and carrots. Fry for a few minutes.
Add the noodles, bamboo shoots, and beef. Toss everything.
Drizzle over the sauce and toss until everything is covered in the sauce. Serve immediately. Enjoy!
Top Tip
Make sure your wok is very hot before you start cooking. This is really important for getting that authentic stir-fry flavor.
What to serve with beef chow mein
Sides
Healthy steamed vegetables are the best side to serve with chow mein. Otherwise, a mixed vegetable stirfry also works.
Wine pairing
Go for a crisp, unoaked Chardonnay or a dry Riesling.
Variations to this recipe
Spicy Chow Mein
Add chili flakes, chili oil, or sliced fresh chili peppers to the stir fry for a spicy kick.
Seafood Chow Mein
Shrimp or mixed seafood can replace beef for a different flavor profile.
Garnish Variations
- Toasted Sesame Seeds: Sprinkle over the top before serving for extra crunch and flavor.
- Chopped Nuts: Peanuts or cashews can add a nice texture contrast.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Stir-Fry Sauce Variations
- Hoisin Sauce: Add a bit of hoisin sauce for a sweeter and more aromatic flavor.
- Black Bean Sauce: For a deeper, more savory flavor, mix in some black bean sauce.
Substitutions
Meat Alternatives
- Chicken or Pork: Instead of beef, you can use chicken breast or pork cut into thin strips. Adjust cooking times as these meats cook faster than beef.
- Tofu or Tempeh: For a vegetarian or vegan version, firm tofu or tempeh can be a great substitute. Press the tofu to remove excess water and marinate as you would with the beef.
Noodle Variations
- Rice Noodles: For a gluten-free option, substitute egg noodles with rice noodles.
- Udon or Soba Noodles: These can provide a different texture and flavor.
Soy Sauce Alternatives
- Tamari: This is a great gluten-free alternative to soy sauce.
- Coconut Aminos: For those avoiding soy, coconut aminos are a sweeter, less salty alternative.
Vegetable Oil Alternatives
Canola or Peanut Oil: These are good for high-heat cooking and have a neutral flavor.
Sweetener Variations
Honey or Maple Syrup: If you prefer to avoid refined sugar, honey or maple syrup can be used as a sweetener.
Vegetable Variations
Bell Peppers, Broccoli, or Cabbage: You can add or substitute these vegetables based on preference or availability. You can also use green onions, bean sprouts or bok choy.
What is chow mein?
A good beef chow mein combines classic flavors from Chinese cuisine, such as garlic, ginger, oyster sauce, and fresh vegetables. In essence, beef chow mein is a type of stir-fry.
In fact, "chow mein" in Chinese translates into "stir-fried" and "noodles," respectively. This beef chow mein is similar to a Chinese mixed vegetable stir-fry, only with noodles.
Today, you can practically find chow mein on the menu of just about every Chinese restaurant. Like any good stir-fry, the vegetables should maintain some freshness and have a crunchy bite.
A good beef chow mein showcases the best of classic Chinese cuisine – bold flavors and fresh ingredients. Honestly, I could eat this dish every day!
What are the best noodles for chow mein?
Use authentic chow mein noodles for this recipe. Use ramen noodles or lo mein noodles if you can't get them.
How do you store beef chow mein?
Cool Down: Allow the chow mein to cool to room temperature before storing. Do not leave it out for more than 2 hours to prevent bacterial growth.
Refrigerate: Place the cooled chow mein in an airtight container. Refrigerate it within the 2-hour window after cooking.
Refrigeration Duration: Stored in the refrigerator, the chow mein will be good for 3 to 4 days.
Can you freeze beef chow mein?
Freeze: If you need to store the chow mein longer, you can freeze it. Again, please ensure it's in an airtight container or a freezer-safe bag.
Label and Date: It's helpful to label the container with the date so you can track how long it's been stored.
Freezer Duration: Chow mein can last up to 2 months in the freezer. Beyond this period, it's still safe to eat, but the quality may decline.
How do you reheat beef chow mein?
Refrigerated Chow Mein: When reheating, ensure the chow mein is heated thoroughly until it steals hot. This can be done in a microwave or on the stovetop. You should consider stirring midway through heating to ensure even warmth if using a microwave.
Frozen Chow Mein: Thaw it in the refrigerator overnight before reheating. If you're in a hurry, use the microwave's defrost setting, but ensure you heat it thoroughly afterward.
Food Safety Tips
- Always check for any signs of spoilage, like a sour smell or mold, before consuming leftover chow mein.
- Avoid refreezing previously frozen chow mein, as this can affect the texture and flavor and be a safety risk.
More amazing Chinese dishes
Are you a fan of Chinese food? If you love this beef chow mein recipe, you'll love these classic Chinese recipes too!
- Tofu in black bean sauce – authentic, healthy and full of flavour
- Crispy chilli beef – this Chinese takeaway favourite is melt-in-your-mouth fantastic and very easy to make at home
- Salt and pepper spring rolls - easy to prepare and makes a great starter
- Yuk sung – wonderfully tasty and healthy finger food, yuk sung is a Chinese salad wrap with a spicy beef filling
- Sweet chilli chicken – a quick tasty dish that's fully of fantastic flavors
- Honey chilli chicken – a great alternative to a normal stir fry, honey chilli chicken is perfect for a midweek meal
📖 Recipe
Beef Chow Mein
- Total Time: 45 minutes
- Yield: 4 portions 1x
- Diet: Low Lactose
Description
If you want to learn how to make the best beef chow mein, you've come to the right place. This classic Chinese stir-fry calls for beef and noodles. Enjoy!
Ingredients
Beef Marinade
- 1 tbsp cornstarch
- 2 tbsp rice wine or dry sherry
- 1 tsp sesame oil
- 1 lb rump steak, cut into thin strips
Stir Fry
- 1 tbsp vegetable oil
- 4 garlic cloves, peeled and crushed
- 2-inch piece of fresh ginger, peeled and cut into thin matchsticks
- 5oz mangetout, washed, topped, and tailed
- 2 carrots, peeled and julienned
- 9oz dried egg noodles, cooked
- ½ lb beansprouts
- 8 spring onions, peeled and chopped
Chow Mein Sauce
- 3 tbsp light soy sauce or all-purpose soy sauce
- 3 tsp dark soy sauce
- 3 tbsp oyster sauce
- 3 tbsp Chinese cooking wine (Shaoxing)
- 3 tsp white sugar
- Pinch of white pepper
Sauce Thickener
- 3 tsp cornstarch
- 6 tbsp water
Instructions
- Marinate the Beef: Mix 1 tablespoon cornstarch, 2 tablespoon rice wine, and 1 teaspoon sesame oil in a bowl. Add the beef strips, ensuring they are well coated. Marinate for at least 2 hours, preferably overnight.
- Prepare the Chow Mein Sauce: In a separate bowl, combine the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, white sugar, and a pinch of white pepper. Stir well to dissolve the sugar. Set aside.
- Prepare the Sauce Thickener: Mix 3 teaspoon cornflour with 6 tablespoon water in a small bowl until smooth. This will be used to thicken the sauce later.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok until hot. Brown the marinated beef quickly, then set aside.
- Stir Fry Garlic and Ginger: Add the garlic and ginger to the wok. Fry for 1 minute, stirring constantly.
- Add Vegetables: Add the carrots and mangetout to the wok. Stir fry for 3 minutes.
- Combine Ingredients: Return the beef to the wok with the cooked noodles and beansprouts. Pour the prepared Chow Mein Sauce over everything.
- Thicken the Sauce: Add the Sauce Thickener to the wok. Mix well.
- Final Cooking: Stir everything in the wok vigorously, ensuring all ingredients are well coated with the sauce and the sauce is thickened, about 2 minutes.
- Serve: Serve the chow mein hot, garnished with chopped spring onions.
Notes
- Wok Heat: Ensure your wok is very hot before you start cooking. This is crucial for getting that authentic stir-fry flavor and prevents the ingredients from stewing in their juices.
- Cooking in Batches: If your wok isn't large enough to comfortably fit all the ingredients without overcrowding, consider cooking in batches. This helps to ensure that everything cooks evenly and gets nicely browned.
- Slicing the Beef: Slice the beef against the grain. This breaks up the muscle fibers and makes the beef more tender.
- Marinating Time: While a minimum of 2 hours for marinating is recommended, longer marinating (like overnight) will enhance the flavors more deeply.
- Stirring Technique: Use a constant stirring or tossing motion when cooking. This not only cooks the ingredients evenly but also adds a "wok hei" (the characteristic flavor imparted by a hot wok) to the dish.
- Noodle Preparation: Be careful not to overcook the noodles before adding them to the stir-fry, as they will cook further with the other ingredients. It's often best to leave them slightly underdone in the initial boiling stage.
- Vegetable Texture: If you prefer your vegetables to be more on the crunchy side, reduce their cooking time in the wok.
- Adjusting the Sauce: Taste the dish after adding the sauce and adjust if necessary. Sometimes a little extra splash of soy sauce or a pinch of sugar can balance the flavors more to your liking.
- Garnishing: Fresh garnishes like spring onions or cilantro added just before serving can greatly enhance the freshness and visual appeal of the dish.
- Serving Immediately: Chow Mein is best served immediately after cooking as the noodles can absorb the sauce and become soggy over time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 424
- Sugar: 7.7 g
- Sodium: 1314.4 mg
- Fat: 12.9 g
- Saturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 42.8 g
- Fiber: 5.5 g
- Protein: 33.1 g
- Cholesterol: 86.5 mg
Kat
Chicken stir fry
kim d
beef in oyster sauce
Phil Boyle
Chicken in black bean sauce
Natalie Crossan
Chicken chow mein nom nom nom
Lisa Bell
Duck, veg, hoisin sauce and noddles nom
Fiona jk42
My favourite stir fry is vegetables with tofu. I usually use dried tofu which I rehydrate using a mix of boiling water and soy sauce. This tofu has a much former texture than wet tofu and therefore does not break apart whn you stir fry it. I use Szechuan pepper, five spice, soy sauce, Shaosin rice wine to make the sauce, and sometimes I use rice noodles, other times I will use egg noodles, depending on what I have in my larder.
Caroline Shepherd
Beef in black bean sauce
Kirsteen Mackay
Chicken Chow Mein with Cashew Nuts
sharon martin
i love chicken chow mein
Adrian Bold
My favourite is Kung Pao Chicken Stir-Fry
Alison Macdonald
King prawns with spicy chilli and garlic and soft noodles!
Keith Hunt
Beef bulgogi stir-fry
A.E. ADKINS
Beef chow mein with water chestnuts
joanne casey
I love schezwan chicken
Rai
Kung po pork and noodles
Pauline Dring
Vegetable stir fry with bean sprouts
Anthea Holloway
Subscribed by email too.
Anthea Holloway
I love chicken chow mein
Sheri Darby
Chicken Chow Mein
Keith Glover
Chicken chow mein for me
Mandy Betts
Chicken chow mein
debbie jayne Davies
chicken and ginger
Kim Carberry
I really like chicken chow mein x
richard field
broccoli and mushroom stir fry
Lynn Neal
Mushroom chow mein
Leila Benhamida
Chow mein is my favourite.
Hannah Wood
Veggie chow mein
Claire Woods
veggie stir fry
hannah igoe
I do love chicken chow mein
Naila
chicken chow mein
jo liddement
As a vegetarian i like a vegetable and tofu stir fry with water chestnuts and bean sprouts added to give it a crunch.
Carolyn E
Beef with water chestnuts in oyster sauce
john prendergast
sweet and sour stir fry
Emma Walton
My favourite is beef and broccoli
Victoria Prince
Chicken Chow Mein... I think it's the only one I've ever had!
Tanya Deliyska
My favourite Chinese stir-fry recipe is Ginger Beef Stir Fry.
Hayley Lynch
Lemon chicken spring onion and ginger
Amy Pest
lots of soy sauce mushrooms and onions with chicken
Kim Murray
Like vegetable chop suey x
Jade Hewlett
I like chicken chow mein
Danielle Cresswell
Chicken in black bean
Tee Simpson
King prawn chow mein
Lucy
Chicken chow mein
Andrea Upton
I like chicken chow mein
Ruth Harwood
Sweet n sour veg with rice!
Deirdre M
Classic Chicken Chow Mein!
charlotte
i love a good chow mein with lots of veggies!!
Rebecca Brown
I really love Singapore noodles with tofu - Yum!
Susan B
I like a large rice noodle stir fry with a bit of tofu.
Annabel Greaves
I love chicken chow mein
ROBERT MCINTOSH
a black bean and vegetable stir fry
frances hopkins
Singapore noodles
Karen
Great prize!
Tracy Newton
I love chicken and cashew nut stir fry
Lisa Day
I like chicken chow mein as it's so flavourful with the chinese sauces.
iain maciver
chicken fried rice
Ritchie Dee
Tofu chow mein
Olivia kirby
We do a lot of stir fries. We normally have chicken or king prawn with lots of veg, loads of sesame oil and cashews.
Solange
Chicken Chow Mein.
cheryl hadfield
I like sweet chilli chicken stir fry
Liam Bishop
Singapore noodles
melanie stirling
Chicken chow mein.
sam macaree
Kung Pao Chicken Stir-Fry
Kim Neville
I like Spring veg & prawn stir-fry