Beef Chow Mein Noodles Recipe

Inside this family-favorite beef chow mein recipe, a secret flavor combination awaits to transform your noodle night.

beef chow mein recipe instructions

Craving the ultimate beef chow mein? Get ready to unlock a family-favorite recipe that's surprisingly simple to master.

From a flavorful sauce to perfectly cooked noodles and tender beef, each step is crucial to creating this restaurant-worthy dish at home.

Ingredients for Beef Chow Mein

beef chow mein ingredients only

Okay, let's gather what we need for this awesome beef chow mein! Of course, we cannot forget the egg noodles for a savory protein-packed quick dinner. You'll need 200g of chow mein noodles, or another thin, yellow egg noodle. Much like chicken, beef works perfectly with chow mein noodles.

Next, you'll need 1 1/2 tablespoons of canola oil for cooking. We're gonna cook our ground beef in here! Grab two cloves of finely minced garlic and 200g of beef mince. It doesn't really matter what fat percentage.

Cut three green onion stems. 5 cm should just about do the trick. Next, one egg. You'll see! You'll want two cups of finely sliced green cabbage or Chinese cabbage. Oh, and one peeled carrot — cut into thin batons. Haha, batons! Finally, measure one heaped cup of bean sprouts (about 75g). Okay, we're done!

Preparing the Chow Mein Sauce

sauce prep chow mein

Now that we've got our ingredients ready — let's whip up a flavor-packed chow mein sauce that'll make our beef and noodles sing! First things first, grab a small bowl – 'cause that's where the magic happens!

I want you to measure out 1 1/2 tablespoons of light soy sauce — or all-purpose, whatever floats your boat! Then, toss in 1 1/2 teaspoons of dark soy sauce — whoa, careful, that stuff is potent!

Next up, oyster sauce — 1 1/2 tablespoons again. Seriously, this stuff adds a secret savory something-something — umami! After that, add 1 1/2 tablespoons of Chinese cooking wine — or, hey, use sherry if you're feeling fancy. Follow through with 1 1/2 teaspoons of white sugar and a pinch of white pepper. Now, that's what I call a sauce! For a richer, takeout-style effect akin to beef and broccoli, consider adjusting the sweetness to your preference.

Don't forget to mix — 'cause, you know, evenly distributed flavor is key here – and set it aside. Now, mix 1 1/2 teaspoons of cornstarch and 3 tablespoons of water in another bowl for the thickener. We're golden!

Cooking the Beef and Noodles

beef and noodle cooking

With the sauce prepped and ready to go, I'm all set to tackle the main event: cooking the beef and noodles! This is where the magic really happens, so pay attention!

First, you'll heat 1 1/2 tablespoons of canola oil in a large non-stick pan over high heat. Sizzle those 2 minced garlic cloves for about 10 seconds, then add the beef mince, all 200g or 7oz of it, and cook 'til it's no longer pink. Next, I'll add 1 1/2 tablespoons of our pre-made sauce and the white parts of 3 chopped green onions. Cook that for 2 minutes – get it nice and caramelised.

Now, mix the cornflour slurry with the remaining sauce – you did make that, right? Add one egg into the pan, mixing so that it scrambles amongst the beef. Clever trick, I know, but it makes the beef stick better to the noodles.

Serving Suggestions

food preparation and recipes

I'm ready to share how I plate this deliciousness! Think generous portions – you've earned it! Pile high in bowls.

For extra flair, I like a sprinkle of sesame seeds – black or white. Or both! They add a nutty crunch; plus, they look fancy. A little extra sliced green onion never hurts either. It's fresh and vibrant!

Want to kick it up a notch? I sometimes add a drizzle of chili oil – if I'm feeling brave. Talk about a little heat!

This beef chow mein is a complete meal itself. Though, I must confess, sometimes I just want some spring rolls alongside. A balanced diet, you know!

Storing Leftovers

preserve food after meals

If you've got leftovers, you're in luck because they taste just as awesome the next day! Here's how I make sure my Chow Mein stays delicious.

First, let it cool down a bit. Then, portion the noodles into airtight containers. Don't overfill them – leave a little room at the top.

  • Make sure it's sealed tight!
  • Refrigerate promptly – within two hours.
  • Eat within 3–4 days.
  • Freezing works, but noodles get a tad soft.

When you're ready to eat, microwave it, covered, for a couple of minutes. Give it a stir halfway through. Or, you can reheat it in a pan on the stovetop with a splash of water or broth to keep it moist. Trust me, it's still gonna be yummo! I hope that's stored correctly – these little pieces of yum shouldn't be wasted!

Short Recipe Version

Beef Chow Mein (Concise Recipe)

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

  • 1 lb Chow Mein Noodles
  • 1 lb Beef (sliced)
  • 1 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • 2 tbsp Cooking Oil
  • 1 cup Onion (sliced)
  • 1 cup Cabbage (shredded)
  • 1 cup Carrots (sliced)
  • 1/2 cup Celery (sliced)
  • 1/4 cup Oyster Sauce
  • 1 tbsp Sesame Oil

Instructions:

  1. Marinate beef with soy sauce and cornstarch for 10 minutes.
  2. Heat oil in a wok or large pan over high heat. Stir-fry beef until browned, then set aside.
  3. Add more oil to the pan, then add onion, cabbage, carrots, and celery. Stir-fry until softened.
  4. Add noodles, oyster sauce, and sesame oil. Stir-fry until heated through.
  5. Return beef to the pan and mix well.

Nutrition (Estimated Per Serving):

  • Calories: 450
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 35g