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
Units
Scale
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
- 1/2 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 tbsp cornstarch, 2 tbsp rice wine, and 1 tsp 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 tsp cornflour with 6 tbsp water in a small bowl until smooth. This will be used to thicken the sauce later.
- Cook the Beef: Heat 1 tbsp 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