# 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.

It takes about 35 minutes and uses one pan, and cooking in stages keeps the beef juicy and the vegetables bright.

- Total time: 35 min (prep 20 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 570 kcal, 32 g protein
- Cuisine: Chinese. Category: Main course. Diet: high-protein, dairy-free.

## Ingredients

- 340 g chow mein or fresh egg noodles
- 340 g flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce, for the beef
- 1 tsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 3 tbsp chicken broth or water
- 4 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 onion, sliced into thin wedges
- 2 stalks celery, sliced on the diagonal
- 2 cups bean sprouts
- 4 scallions, cut into 2-inch pieces

## Method

1. Toss the sliced beef with 1 tbsp soy sauce and the cornstarch. Let it sit 10 minutes while you prep.
2. Whisk the 2 tbsp soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and broth in a small bowl.
3. Boil the noodles 1 minute short of the package time. Drain well and toss with 1 tsp oil. Pat dry, since wet noodles will not crisp.
4. Heat 2 tbsp oil in a large nonstick pan or wok over medium-high heat. Spread the noodles in an even layer and cook 3 to 4 minutes, until golden on the bottom. Flip in sections and cook 2 minutes more. Move to a plate.
5. Add 1 tbsp oil to the pan over high heat. Cook the beef in a single layer 1 to 2 minutes per side until browned, to 145°F (63°C). Move to a plate.
6. Add the last tbsp of oil. Stir-fry the garlic and ginger 15 seconds, then add the onion and celery. Cook 2 to 3 minutes until tender-crisp.
7. Return the noodles and beef to the pan with the bean sprouts, scallions and sauce. Toss 1 to 2 minutes until hot and evenly glossy.
8. Taste, adjust with a splash of soy sauce, and serve right away.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/beef-chow-mein (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846