The aroma of sizzling beef, the crunch of fresh vegetables, and the comforting chew of noodles—nothing brings me back to family dinners more than a hearty Beef Chow Mein. Growing up, my mom would often whip up this delightful dish on busy weeknights, filling our home with the irresistible scents of ginger and garlic. It was a meal that brought us together around the table, sharing stories and laughter after a long day.
This Beef Chow Mein recipe holds a special place in my heart. It’s one that I’ve tweaked over the years, inspired by my travels through various Asian markets and my passion for experimenting in the kitchen. The beauty of this dish lies in its versatility. For instance, I sometimes swap out the rump steak for tender sirloin, or add a splash more sesame oil for an extra nutty flavor. The key is in balancing the savory oyster sauce and dark soy sauce with a hint of sweetness from the sugar and the subtle heat of white pepper.
One memorable evening, I served this Beef Chow Mein at a small gathering of friends. We were celebrating a milestone birthday, and the warm, familiar flavors of the dish were a hit. The blend of crisp vegetables and succulent beef, all wrapped in a luscious sauce, had everyone reaching for seconds. It’s moments like these that make cooking such a joy for me—seeing loved ones enjoy a meal I’ve prepared with care.
Whether you’re looking to recreate a nostalgic family meal or simply in need of a quick, satisfying dinner, this Beef Chow Mein will not disappoint. It’s a dish that’s easy to prepare yet rich in flavor, perfect for any occasion. So, grab your wok and get ready to bring a taste of tradition and a touch of adventure to your kitchen.
How to Make Beef Chow Mein
Ingredients
- 1 lb rump/sirloin steak (sliced very thinly)
- 12 oz Asian medium egg noodles
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 carrot
- 1 large bok choy or two baby bok choy
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp sugar
- 1/2 tsp white pepper
- 1-2 tsp sesame oil
- 2-3 green onions
- 1 inch ginger root (sliced into thin matchsticks or grated)
- 1 tbsp cornstarch (heaping)
- 2 tsp soy sauce
- 2 tbsp Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 tsp sesame seeds
- Salt to taste
Directions
Mix the cornstarch, soy sauce, and Shaoxing wine. Slice the steak very thinly (freezing the steak for 30 minutes beforehand makes slicing easier). Marinate the beef while you prepare the other ingredients.
Boil the noodles following the package instructions. Drain, rinse, and set them aside. Dried egg noodles typically take about 3-4 minutes to cook.
Cut the carrot into matchsticks, slice the bok choy, and chop the green parts of the green onions into 3-inch pieces. Slice the white parts thinly.
Create the sauce by combining the oyster sauce, dark soy sauce, sugar, white pepper, and sesame oil. Set this aside.
Heat 1 tbsp of oil in a wok or large pan. Cook the beef strips on high heat for 5-7 minutes until they’re done. Remove from the pan and set them aside.
Add another tablespoon of oil to the same pan, then add the chopped white part of the onions, garlic, and ginger. Stir-fry for about 30 seconds over medium heat. Add the carrots and bok choy, stir-frying for 3-5 minutes over medium-high heat until the vegetables are cooked but still firm.
Add the noodles, beef, and green onions to the pan. Toss everything together, then pour the sauce over the mixture. Stir until all ingredients are coated with the sauce and warmed through. Taste and add salt if necessary. Serve with a sprinkle of sesame seeds.
FAQs:
Can I use a different type of meat for Beef Chow Mein?
Yes, you can substitute beef with chicken, pork, or shrimp. However, be sure to adjust the cooking time accordingly since these meats cook at different rates. Chicken or pork should be cooked thoroughly, while shrimp typically cooks faster and should be added later in the process.
What can I use as a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry or Japanese sake as a substitute. Additionally, a mixture of rice vinegar and water in equal parts can mimic the acidity of Shaoxing wine, although it won’t provide the same depth of flavor.
How do I prevent the noodles from sticking together?
After boiling and draining the noodles, rinse them under cold water to stop the cooking process and remove excess starch. Toss the noodles with a small amount of sesame oil or vegetable oil to keep them from sticking together while you prepare the rest of the dish.
Can I make Beef Chow Mein ahead of time?
While it’s best enjoyed fresh, you can prepare the components of Beef Chow Mein ahead of time. Slice and marinate the beef, and chop the vegetables in advance. Cook the noodles and store them separately. When ready to serve, stir-fry everything together to ensure the best texture and flavor.
Is there a vegetarian version of Beef Chow Mein?
Yes, you can easily make a vegetarian version by omitting the beef and adding more vegetables such as bell peppers, snap peas, or broccoli. You can also include tofu or tempeh as a protein substitute. Adjust the sauces to taste, as tofu and additional vegetables can absorb flavors differently.
Beef Chow Mein
Ingredients
- 1 tbsp cornstarch heaping
- 2 tsp soy sauce
- 2 tbsp Shaoxing wine Chinese cooking wine or dry sherry
- 1 lb rump/sirloin steak sliced very thinly
- 12 oz Asian medium egg noodles
- 2 tbsp vegetable oil
- 2-3 green onions
- 2 cloves garlic minced
- 1 inch ginger root sliced into thin matchsticks or grated
- 1 carrot
- 1 large bok choy or two baby bok choy
- 1 tsp sesame seeds
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp sugar
- 1/2 tsp white pepper
- 1-2 tsp sesame oil
- salt to taste
Instructions
- Mix the cornstarch, soy sauce, and Shaoxing wine. Slice the beef steak into very thin slices (freezing the steak for 30 minutes before slicing makes it easier). Marinate the beef while preparing other ingredients.
- Boil the noodles according to package instructions. Drain, rinse, and set aside (dried egg noodles take about 3-4 minutes to cook).
- Prepare the vegetables: cut the carrot into matchsticks, slice the bok choy, and cut the green parts of the green onions into 3-inch pieces, then slice the white parts thinly.
- Make the sauce by mixing the oyster sauce, dark soy sauce, sugar, white pepper, and sesame oil. Set aside.
- Preheat 1 tbsp of oil in a wok or large pan. Cook the beef strips on high heat for 5-7 minutes until done. Remove from the pan and set aside.
- Add another tablespoon of oil to the same pan, then add the chopped white part of the onions, garlic, and ginger. Stir-fry for about 30 seconds over medium heat. Add the carrots and bok choy, stir-fry for 3-5 minutes over medium-high heat until the vegetables are cooked but still firm.
- Add the noodles, beef, and green onions to the pan. Toss to combine, then pour the sauce over everything. Stir until all ingredients are coated with the sauce and warmed through. Taste and add salt if needed. Serve sprinkled with sesame seeds.
