Beef Chow Mein

Total Time: 42 mins Difficulty: Intermediate
Crispy Beef Chow Mein Loaded with Savory Soy-Oyster Goodness
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If you’re in the mood for a dish that combines golden, crispy noodles with tender, savory beef and heaps of crisp vegetables, Beef Chow Mein is an absolute winner. Every time I fire up the wok and hear that signature sizzle, I feel a little spark of excitement—like opening the door to a festival of textures and flavors. The combination of sweet soy, rich oyster sauce, and a hint of sesame oil creates a symphony of tastes that dance on your tongue with each bite. It’s the kind of meal that looks and smells like something you’d order at a restaurant, but is surprisingly easy to whip up in your own kitchen.

I still remember the very first time I made this recipe: I didn’t expect to nail that perfect balance of crisp noodles and tender beef, yet there it was—a masterpiece on my dinner table. My family hovered around, mouths watering, and devoured every last strand of chow mein before I even had a chance to call everyone to the table. Since then, I’ve tweaked and perfected this recipe, playing with marinating times and spice levels until it felt just right. I love how the veggies stay bright and crunchy, the beef remains juicy, and the noodles get that wonderful toasty edge. And that finish of sesame oil and scallions? Pure magic. Whether you’re cooking for a busy weeknight or hosting friends for an impromptu dinner, this Beef Chow Mein has your back.

KEY INGREDIENTS IN BEEF CHOW MEIN

Before you dig into cooking, let’s take a quick look at the superstar ingredients that make this dish shine. Each element plays its part to create the perfect balance of textures and flavors you’ll crave again and again.

  • Flank steak

Thinly sliced and quick-cooking, flank steak provides tender, juicy bites of beef that soak up every bit of savory sauce.

  • Soy sauce

Fermented and salty, soy sauce anchors the dish with umami depth and gives the beef and noodles that irresistible savory edge.

  • Oyster sauce

Thick and slightly sweet, oyster sauce adds a rich, caramel-like note that layers beautifully with the soy for complexity.

  • Cornstarch

This little wonder helps coat the beef during marinating, ensuring a silky texture and a glossy finish when stir-fried.

  • Vegetable oil

A neutral oil perfect for high-heat cooking; it prevents sticking, enables quick stir-frying, and helps achieve that coveted wok hei.

  • Chow mein noodles

Pre-cooked or fresh, these noodles crisp up just enough in the pan, giving a delightful contrast to tender veggies and beef.

  • Onion

Thinly sliced for quick cooking, onions lend a mild sweetness and aromatic base to start your stir-fry.

  • Cabbage

Shredded cabbage brings a cool, crunchy bite and soaks up sauce beautifully without falling limp.

  • Carrots

Julienned for quick time in the wok, carrots add vibrant color and a touch of natural sweetness.

  • Bean sprouts

Fresh and crisp, bean sprouts contribute a light, springy texture that bounces back with every chew.

  • Garlic

Minced garlic infuses the dish with warm, pungent aroma, elevating every other ingredient it touches.

  • Sesame oil

A dash at the end gives an intoxicating nutty fragrance that wraps up the dish in a cozy, toasty hug.

  • Green onions

Chopped scallions scattered on top add a fresh, bright kick and a pop of color.

  • Salt and pepper

Simple seasonings to taste, ensuring every nibble hits just the right balance of savory and a hint of spice.

HOW TO MAKE BEEF CHOW MEIN

Let’s dive into the heart of the recipe and stir up this sensational Beef Chow Mein. In just a few straightforward steps, you’ll transform simple ingredients into a mouthwatering meal that’s bursting with flavor and texture.

1. In a medium bowl, combine the flank steak slices, 1 tablespoon soy sauce, oyster sauce, and cornstarch. Mix well to coat each piece evenly, then let it marinate for at least 15 minutes so the flavors penetrate and the cornstarch tenderizes the meat.

2. Cook the chow mein noodles according to package instructions. Once done, drain thoroughly and set aside to prevent them from clumping.

3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef slices and stir-fry until browned and cooked through, about 3–4 minutes. Remove the beef from the wok and set aside on a plate.

4. In the same wok, add the remaining 1 tablespoon of vegetable oil. Toss in the onion, cabbage, and carrots, and stir-fry for 2–3 minutes until the vegetables are just tender but still crunchy.

5. Add the garlic and bean sprouts to the vegetables and stir-fry for an additional minute, letting the garlic soften and infuse the veggies.

6. Return the cooked beef to the wok and add the cooked chow mein noodles, gently tossing to combine.

7. Pour 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the mixture. Toss everything together to ensure an even, glossy coat.

8. Add the chopped green onions and gently toss again until everything is combined and heated through. Season with salt and pepper to taste.

9. Remove from heat and serve hot, letting the steam carry all those delicious aromas to your guests’ plates.

SERVING SUGGESTIONS FOR BEEF CHOW MEIN

When it comes to serving this Beef Chow Mein, presentation and accompaniments can really elevate the experience. Whether you’re dishing it out at a casual family dinner or impressing friends on a weeknight, a few thoughtful touches make all the difference. I love to set the wok right on the table, letting everyone spoon generous portions onto their own plates. The glossy noodles and vibrant veggies look stunning against a backdrop of crisp white bowls. Pairing the chow mein with complementary sides and garnishes really brings out its best qualities, and you’ll find that simple additions can spark delightful flavor contrasts that keep everyone coming back for seconds (and thirds!).

  • Serve in a large serving platter straight from the wok, allowing everyone to help themselves family-style and appreciate the steaming colors and textures.
  • Offer a side of cucumber salad dressed with rice vinegar, a pinch of sugar, and sesame seeds for a cool, tangy counterpoint to the warm, savory noodles.
  • Keep small bowls of chili oil and extra soy sauce on hand so guests can dial up the heat or saltiness to their personal preference.
  • Top each portion with a handful of crispy wonton strips or toasted sesame seeds for an added crunch that contrasts beautifully with the tender beef and noodles.

HOW TO STORE BEEF CHOW MEIN

Leftovers of this Beef Chow Mein are just as delicious the next day when stored properly. To maintain the textures and flavors, it’s important to cool and store the dish with care. Over time, sauces can be absorbed, and noodles might become too soft if stowed incorrectly. I always let my chow mein cool to room temperature before packing it away, and I use airtight containers to lock in freshness. Whether you’re saving lunch for work or planning picnics, these simple storage strategies will help you enjoy that fresh-out-of-the-wok taste later on.

  • Refrigeration: Place the cooled chow mein in an airtight container and refrigerate for up to 3 days. Reheat gently in a wok or skillet over medium heat to preserve the noodle texture.
  • Freezing: For longer storage, freeze in a freezer-safe bag or container. Press out excess air before sealing. Thaw overnight in the fridge and reheat with a splash of water or broth to revive the sauce.
  • Separate Sauces: If you anticipate multiple reheatings, store any extra soy-sesame sauce in a small jar on the side. Add fresh sauce when reheating to keep flavors bright.
  • Noodle Refresh: If the noodles soften too much after storage, toss them quickly in a hot, dry pan to revive crispness, adding a drop of oil if needed.

CONCLUSION

Every time I revisit this Beef Chow Mein recipe, I’m reminded of how a simple set of ingredients can come together to create something genuinely extraordinary. From the first moment you coat tender flank steak in soy and oyster sauce, to the satisfying crunch of veggies and noodles tossed in a hot wok, this dish captures the essence of home cooking with a hint of restaurant flair. It’s perfect for busy weeknights when you want big flavors without hours at the stove, and it’s equally wonderful for entertaining friends who expect something a little special. Don’t forget to print this article and save it in your recipe binder or kitchen drawer—you’ll want to come back to it again and again.

I hope you’ve enjoyed this deep dive into my all-time favorite Beef Chow Mein. Feel free to leave comments, questions, or feedback below if you give this recipe a try or need a hand tweaking it to your taste. You can also find a FAQ below to answer common questions about ingredients, substitutions, and cooking times. Your thoughts and experiences make this cooking journey even more fun, so let me know how it turns out in your kitchen! I can’t wait to hear about your stir-fry adventures.

Beef Chow Mein

Difficulty: Intermediate Prep Time 15 mins Cook Time 12 mins Rest Time 15 mins Total Time 42 mins
Calories: 550

Description

Savor tender marinated beef tossed with crunchy chow mein noodles, crisp veggies, and a zingy soy-sesame sauce. Perfectly balanced flavors in every bite.

Ingredients

Instructions

  1. In a medium bowl, combine the flank steak slices, 1 tablespoon soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes.
  2. Cook the chow mein noodles according to package instructions. Drain and set aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef slices and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
  4. In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the onion, cabbage, and carrots. Stir-fry for 2-3 minutes until the vegetables are just tender.
  5. Add the garlic and bean sprouts to the vegetables and stir-fry for an additional minute.
  6. Return the cooked beef to the wok and add the cooked chow mein noodles.
  7. Pour 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the mixture. Toss everything together to ensure even coating.
  8. Add the chopped green onions and gently toss again until everything is combined and heated through. Season with salt and pepper to taste.
  9. Remove from heat and serve hot.

Note

  • Use fresh or refrigerated chow mein noodles for best results; avoid dried pasta alternatives.
  • Be sure to slice the beef thinly for quick and even cooking.
  • Feel free to add other vegetables such as bell peppers or snow peas for extra color and nutrition.
  • For an enhanced flavor, you can add a touch of chili sauce or fresh chili peppers if you like it spicy.
  • Oyster sauce adds depth to the dish, but you can substitute with more soy sauce if needed.
  • For extra crunch, top with a few fried wonton strips before serving.
Keywords: beef chow mein, stir-fry, Asian noodles, Chinese recipe, quick dinner, wok recipe

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Frequently Asked Questions

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How long does it take to prepare and cook Beef Chow Mein?

Preparation takes about 15–20 minutes, including slicing the beef, chopping vegetables, and marinating. Cooking takes an additional 10–12 minutes: stir-frying the beef (3–4 minutes), then vegetables and noodles (6–8 minutes). In total, plan for roughly 30–35 minutes from start to finish.

Can I use dried chow mein noodles instead of fresh or refrigerated ones?

You can use dried chow mein noodles, but you’ll need to cook them according to package instructions—usually boiling for 3–5 minutes—then drain, rinse under cold water, and toss with a little oil to prevent sticking. Fresh or refrigerated noodles yield the best texture, but properly prepared dried noodles work too.

What’s the best way to slice flank steak thinly and ensure even cooking?

For easy slicing, place the flank steak in the freezer for 20–30 minutes until slightly firm but not frozen solid. Then slice against the grain into thin strips, about 1/8–1/4 inch thick. Uniform pieces cook quickly and evenly during the stir-fry.

How can I prevent the noodles and vegetables from becoming soggy?

Use high heat and a well-heated wok or skillet, stir-fry in small batches, and avoid overcrowding. After cooking, drain noodles thoroughly and rinse to remove excess starch. Add sauces gradually and toss quickly so ingredients stay separate and crisp-tender.

What substitutions or additions can I make for extra flavor or color?

Feel free to swap or add bell peppers, snow peas, broccoli florets, or mushrooms. For heat, include chili garlic sauce, fresh sliced chilies, or a pinch of red pepper flakes. If you lack oyster sauce, use a mix of hoisin and extra soy sauce, adjusting to taste.

How should I store and reheat leftovers?

Transfer leftovers to an airtight container and refrigerate for up to 2–3 days. Reheat in a skillet over medium heat with a splash of water or oil, stirring until warmed through. Microwaving works too—cover loosely and heat in 30-second intervals, stirring between each.

Can I make this recipe ahead of time for meal prep?

Yes. Marinate the beef and chop vegetables the day before. Store each component separately in the fridge. On cooking day, assemble and stir-fry following steps 3–8. This cuts active cooking time to about 10 minutes.

What’s the role of cornstarch in the beef marinade, and can I omit it?

Cornstarch tenderizes the beef, helps seal in juices, and creates a slight velvety coating that binds sauces to the meat. Omitting it is possible, but the beef may be firmer and the sauce less glossy. For a gluten-free option, use tapioca starch instead.

Sophie Reynolds

Food and Lifestyle Blogger

Hey there—welcome to Faded Mix! I’m Sophie Reynolds, a home cook who believes every meal should tell a story. Born and raised in a bustling suburban kitchen, I fell in love with. My cooking style blends classic comfort—think rich sauces and tender meats—with fresh twists like unexpected spice blends or seasonal produce swaps

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