Beef chow mein is the perfect quick meal that you can prepare in no time after a busy day. It is a handy dish for using whatever vegetables you happen to have leftover in the fridge. The basic recipe is versatile and you can switch the ingredients to fit your taste or pantry. I love to cook simple recipes that you can do in a short time and yet enjoy a flavourful meal. Beef chow mein is just such one of them and you too can learn how to make it in just a few simple steps. Don’t you love making one-pot recipes like this beef chow mein? Indulge yourself and make this exotic dish at least once a week.
authentic beef chow mein recipe
A good beef chow mein combines classic pungent flavours from the Chinese cuisine, such as garlic, ginger and oyster sauce, along with 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 very similar to a Chinese mixed vegetable stir-fry. However, unlike the former, the latter doesn’t include noodles. Today, you can practically find chow mein on the menu of just about every Chinese restaurant. As with any good stir-fry, the vegetables should maintain some freshness and have a crunchy bite to them. A good beef chow mein showcases the best of classic Chinese cuisine – bold flavours and fresh ingredients. Honestly, I could eat this dish every day!
beef chow mein with the Spark Infinity Mat
To prepare my beef chow mein I had the help of a new kitchen utensil, called the Spark Infinity Mat. In fact, the Spark Infinity Mat is not only one utensil but many packed into one. Simple as this silicone disc may look, its versatility is unbelievable and can help you with a number of things around the kitchen.
What you see in the photo above is the bottom of the Infinity Mat. The concentric grooves ensure that you can easily slip your fingers underneath when picking it up, i.e. it won’t cause any suction when lifting it from a flat work surface. The top of the Infinity Mat is smooth, making for easy chopping.
First of all, I used the Infinity Mat as a cutting board. Its specially designed surface means that it stays stuck on the kitchen counter while you chop up the vegetables. Once done, the disc shape allows you to easily pick up the vegetables and pour everything into the saucepan.
Once I finished cooking my beef chow mein, I rested the hot pan on the Infinity Mat. The mat is heat resistant up to 230°C, making it ideal for protecting surfaces in the kitchen. Moreover, the thin mat folds easily in your hand meaning you can also use it as an oven glove. This is also an advantage should you, for example, be heating up some leftover beef chow mein in the microwave. The mat is 100% microwave safe. Finally, you can even use the mat as a food cover when storing leftovers in the fridge. Once done with it all the Infinity Mat can be cleaned easily using hot soapy water. Alternatively, just stick it in in the dishwasher because the Infinity Mat is also 100% dishwasher safe!
more amazing possibilities with Spark
The possibilities do not end in the kitchen though. There are actually plenty of things you can use the Spark Infinity Mat for around the house; be it opening a tight jar, or even a tap which wouldn’t open. Instead of gloves, use the Infinity Mat to protect your hands when carrying heavy buckets. It can also be used as a surface protector with other hot appliances in the house such as hair straighteners. Check out this video for even more ideas, and see for yourself just how versatile a tool the Spark Infinity Mat is.
While you are at it, you might also consider having a look at the Splatter Catcher. Like the Infinity Mat, the Splatter Catcher is made from food grade silicone. It is particularly practical when cooking something like beef chow mein, which can sometimes spatter enthusiastically all over the place. Usually this would make a mess on the stove, however, this can be conveniently avoided by using the Splatter Catcher. This means you won’t have to clean the kitchen immediately after you cook. Plus, you definitely don’t have to worry about getting all sorts of sticky oils on the kitchen counter. This clever silicone funnel folds onto the sides of the pan, in effect making the pan a lot taller and yet wider at the top for your convenience. This means that you can keep stirring the pan,
but the splatter will stay inside, leaving your kitchen mess free!
how to make beef chow mein-like takeaway
Again, beef chow mein is a very simple and versatile recipe. You can practically throw anything into the chow mein with a delicious result. For example, if you want to keep things simple and stick with beef, then you can also take this combination of beef and mangetout stir-fry. Otherwise, inspire yourself with these drool-worthy Chinese beef stir-fry recipes:
- beef broccoli and cashew nut stir-fry – the cashews bring a moreish crunch to the dish
- beef mushroom and oyster sauce stir-fry – a tempting combination where the oyster sauce binds all ingredients together
However, don’t forget! You can also substitute with pork and make an authentic pork chow mein or with chicken too! Just take a look at these amazing stir-fry recipes below:
- chicken and sugar snap pea stir-fry – a classic combination to include sugar snap peas
- chicken mushroom and oyster sauce stir-fry -a punch of flavours in a single bite!
- pork and spinach stir-fry – a simple and humble stir-fry recipe
- Chinese bbq pork stir-fry – possibly one of my favourite flavour combinations.
With all these stir-fry recipes in mind, you can inspire yourself to toss in sugar snap peas into your beef chow mein for a bit of green. Or, include a few spring onions for some sharp and tangy flavour. I also recommend including a handful of cashew nuts for extra crunch.
So many flavours, so many combinations! What is your favourite Chinese stir-fry recipe?Print
Beef Chow Mein
- Total Time: 30 minutes
- Yield: 4 1x
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!
- 15ml (1 tbsp) cornstarch
- 30ml (2 tbsp) rice wine or dry sherry
- 5ml (1 tsp) sesame oil
- 450g (1lb) rump steak, cut into thin strips
- 15ml (1 tbsp) vegetable oil
- 4 garlic cloves, peeled and crushed
- 5cm (2in) fresh ginger, peeled and cut into thin matchsticks
- 200g (½lb) mangetout, washed and topped and tailed
- 2 carrots, peeled and julienned
- 450g (1lb) egg noodles, cooked
- 200g (½ lb) beansprouts
- 30ml (2 tbsp) dark soy sauce
- 30ml (2 tbsp) oyster sauce
- 30ml (2 tbsp) brown sugar
- 30ml (2 tbsp) sesame oil
- 8 spring onions, peeled and chopped
- Stir the cornstarch, rice wine and sesame oil together in a bowl, then add the beef to it, ensuring that all its surfaces are well covered. Marinate at least 2 hours but preferably overnight.
- Heat the oil in a large wok until very hot, then brown the beef quickly then set the meat aside.
- Next, add the garlic and ginger and fry for 1 minute, stirring the ingredients constantly.
- Add the carrots and mangetout and stir fry the vegetables for 3 minutes.
- Add the cooked noodles, sprouts and beef, then pour over soy sauce, oyster sauce, brown sugar and sesame oil.
- Stir the chow mein vigorously until all items are well covered with the sauce.
- Serve immediately with spring onions sprinkled on top.
- Marinating the meat is optional but the results will be more flavourful and the meat tenderer.
- The above beef chow mein recipe is the jazzed up version and you can simplify it drastically, see below.
EASY BEEF CHOW MEIN
- Fry 450g (1lb) of thinly cut beef rump in 15ml (1 tbsp) of vegetable oil. After it’s browned, set the meat aside. Proceed to fry 450g (1lb) cooked egg noodles and 200g (½lb) beansprouts at a high heat for 2 minutes. Add the beef to the noodles then pour in 30ml (2 tbsp) dark soy sauce to the chow mein. Fry for 2 minutes and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
- Serving Size: 1 serving
- Calories: 519
- Sugar: 15.3 g
- Sodium: 1133 mg
- Fat: 15.7 g
- Saturated Fat: 1.6 g
- Carbohydrates: 51.9 g
- Fiber: 3.4 g
- Protein: 44.2 g
- Cholesterol: 33 mg
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I like Spring veg & prawn stir-fry
Kung Pao Chicken Stir-Fry
Chicken chow mein.
I like sweet chilli chicken stir fry
Chicken Chow Mein.
We do a lot of stir fries. We normally have chicken or king prawn with lots of veg, loads of sesame oil and cashews.
Tofu chow mein
chicken fried rice
I like chicken chow mein as it’s so flavourful with the chinese sauces.
I love chicken and cashew nut stir fry
a black bean and vegetable stir fry
I love chicken chow mein
I like a large rice noodle stir fry with a bit of tofu.
I really love Singapore noodles with tofu – Yum!
i love a good chow mein with lots of veggies!!
Classic Chicken Chow Mein!
Sweet n sour veg with rice!
I like chicken chow mein
Chicken chow mein
King prawn chow mein
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I like chicken chow mein
Like vegetable chop suey x
lots of soy sauce mushrooms and onions with chicken
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My favourite Chinese stir-fry recipe is Ginger Beef Stir Fry.
Chicken Chow Mein… I think it’s the only one I’ve ever had!
My favourite is beef and broccoli
sweet and sour stir fry
Beef with water chestnuts in oyster sauce
As a vegetarian i like a vegetable and tofu stir fry with water chestnuts and bean sprouts added to give it a crunch.
chicken chow mein
I do love chicken chow mein
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Veggie chow mein
Chow mein is my favourite.
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I really like chicken chow mein x
debbie jayne Davies
chicken and ginger
Chicken chow mein
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Chicken Chow Mein
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Subscribed by email too.
Vegetable stir fry with bean sprouts
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I love schezwan chicken
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King prawns with spicy chilli and garlic and soft noodles!
My favourite is Kung Pao Chicken Stir-Fry
i love chicken chow mein
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Beef in black bean sauce
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.
Duck, veg, hoisin sauce and noddles nom
Chicken chow mein nom nom nom
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