Easy Beef Chow Mein
Beef chow mein is stir-fried noodles with tender sliced beef, crisp vegetables and a savory soy and oyster sauce. Chow mein means fried noodles, so some of the noodles get golden and crisp at the edges.
- 35 minTotal time
- 4Servings
- 570kcal / serving
- 32 gProtein
It takes about 35 minutes and uses one pan, and cooking in stages keeps the beef juicy and the vegetables bright.
The science: why this works
- Slicing the beef thin against the grain shortens the muscle fibers, so each piece is tender to chew.
- A light coating of cornstarch helps the beef brown and stay juicy in the hot pan.
- Pan-frying the noodles first adds golden, crisp edges and a toasty flavor.
- Cooking the beef in a single layer sears it instead of steaming it.
- A balanced sauce of soy, oyster sauce and a pinch of sugar coats the noodles with savory depth.
Cut against the grain
Muscle fibers in flank steak run in one direction. Cutting across them chops the fibers into short pieces, so you do not have to chew through long strands. Thin slices also cook in under two minutes, which keeps the meat from toughening.
Learn: Rescuing tough meat →Dry noodles brown better
Water on the surface of noodles turns to steam in a hot pan, which prevents browning. Draining and patting them dry lets the surface heat past 300°F (150°C), where browning reactions create golden color and toasty flavor.
Learn: Maillard vs. caramelization →Easy Beef Chow Mein
35 min · 4 servings · Chinese · Main course
Ingredients
Makes 4 servings
- 340 gchow mein or fresh egg noodles
- 340 gflank steak or sirloin, thinly sliced against the grain
- 1 tbspsoy sauce, for the beef
- 1 tspcornstarch
- 2 tbspsoy sauce
- 1 tbspdark soy sauce
- 2 tbspoyster sauce
- 1 tspsugar
- 1 tsptoasted sesame oil
- 3 tbspchicken broth or water
- 4 tbspneutral oil, divided
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, minced
- 1onion, sliced into thin wedges
- 2 stalkscelery, sliced on the diagonal
- 480 mlbean sprouts
- 4scallions, cut into 2-inch pieces
Method
Tips for the best result
- Freeze the steak for 20 minutes before slicing to make thin slices easier.
- Use a nonstick pan or well-seasoned wok so the noodles crisp without sticking.
- Add the sauce at the very end so the crisp noodles do not go soggy.
Mistakes to avoid
- Slicing the beef with the grain, which makes it chewy, so cut across the fibers.
- Stirring the noodles too much, which prevents crisping, so let them sit undisturbed for a few minutes.
- Crowding the pan with beef, which steams it gray, so cook in a single layer.
Variations and swaps
- Add broccoli florets or snow peas for extra vegetables.
- Use chicken or shrimp in place of beef.
- Add a spoonful of chili crisp or sriracha for heat.
- Swap oyster sauce for hoisin sauce, which is sweeter, and reduce the sugar.
- Swap flank steak for sirloin, skirt steak or beef tenderloin.
- Swap fresh egg noodles for spaghetti, boiled until just tender and rinsed.
Storing and reheating
Refrigerate within 2 hours and eat within 3 days. Reheat in a hot skillet with a splash of water until it reaches 165°F (74°C), and the noodles will recrisp a little.
Easy Beef Chow Mein: questions
What is the difference between chow mein and lo mein?
Chow mein noodles are stir-fried until some are crisp, while lo mein noodles are boiled soft and tossed with sauce. Chow mein is drier and crunchier.
How do I make chow mein noodles crispy?
Dry the boiled noodles well, then cook them in a hot oiled pan without stirring for 3 to 4 minutes per side. A nonstick pan helps.
What cut of beef is best for chow mein?
Flank steak, sirloin and skirt steak are all good. Slice them thin across the grain, since thin slices cook fast and stay tender.
Can I use spaghetti for chow mein?
Yes. Boil it until just tender, rinse it and toss it with a little oil. It will not be quite as chewy as egg noodles but works in a pinch.
What is chow mein sauce made of?
A basic chow mein sauce combines soy sauce, oyster sauce, a little dark soy sauce for color, sugar and sesame oil. Broth thins it so it coats the noodles evenly.
