Description
This Beef Chow Mein recipe is a quick and flavorful dish featuring tender minced beef, crunchy vegetables, and savory soy-based sauces all tossed with classic thin yellow egg noodles. Perfect for a satisfying weeknight meal, this dish combines wok-style stir-frying techniques to create a delicious and authentic Chinese-inspired noodle dish.
Ingredients
Scale
Noodles
- 200g (7 oz) chow mein noodles or other thin yellow egg noodles or 3 ramen cakes
Protein & Vegetables
- 200g (7 oz) beef mince (ground beef, any fat %)
- 2 garlic cloves, finely minced
- 3 green onion stems, cut into 5cm (2″) lengths, white and green parts separated
- 1 egg
- 2 cups green cabbage, finely sliced (or Chinese cabbage)
- 1 carrot, peeled, cut into thin batons
- 1 heaped cup bean sprouts (~75g / 2 1/2 oz)
Oils & Sauces
- 1 1/2 tbsp canola oil
- 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
- 1 1/2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine (Shaoxing)
Other
- 1 1/2 tsp white sugar
- Pinch white pepper
- 1 1/2 tsp cornflour (cornstarch)
- 3 tbsp water
Instructions
- Prepare the sauce: In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, white sugar, and a pinch of white pepper. Set aside. This sauce will be split with some used to flavor the beef and the rest for the noodles.
- Make the sauce thickener: In a separate small bowl, combine cornflour (cornstarch) with water to create a slurry. This thickener will be added to the remaining sauce after cooking the beef.
- Cook the noodles: Prepare the chow mein noodles according to the package directions. Once cooked, drain them thoroughly and set aside.
- Cook the beef: Heat canola oil in a large non-stick pan over high heat. Add minced garlic and cook for about 10 seconds until fragrant. Add the beef mince and cook until no pink remains. Then, add 1 1/2 tablespoons of the prepared sauce along with the white parts of the green onions. Continue cooking for 2 minutes to allow the beef to caramelize and absorb the sauce flavors.
- Finish sauce: Stir the cornflour slurry into the remaining prepared sauce mixture to thicken it slightly.
- Incorporate the egg: Push the beef mixture aside slightly and add the egg to the pan. Scramble the egg through the beef, which helps the beef adhere better to the noodles later.
- Add vegetables: Once the egg is mostly cooked, add the carrot batons and sliced cabbage to the pan. Stir-fry for about 1 minute until the cabbage just begins to wilt.
- Add sauce and noodles: Give the thickened sauce a quick stir. Add bean sprouts, cooked noodles, and the thickened sauce to the pan. Toss everything together thoroughly for about 1 minute until the sauce is evenly distributed through the noodles. Finally, add the green parts of the green onions and toss for another minute.
- Serve: Divide the beef chow mein evenly between bowls and serve immediately while hot.
Notes
- Note 1: If you cannot find chow mein noodles, other thin yellow egg noodles or ramen noodles work well as substitutes.
- Note 2: Light soy sauce provides saltiness and umami; dark soy sauce adds color and a deeper flavor. Adjust sauces to taste based on availability.
- Note 3: Oyster sauce contributes a rich, savory sweetness essential for authentic flavor.
- Note 4: Shaoxing wine can be replaced with dry sherry if unavailable but adds a unique depth to the dish.
- Note 5: Store bean sprouts wet in the refrigerator and rinse before use to maintain freshness and crunch.
