Beef Chow Mein
This Beef Chow Mein is a quick, flavorful stir-fry with tender beef, crisp vegetables, and crunchy noodles—perfect for an easy weeknight dinner!
Equipment
- Wok or large skillet
- Cutting Board
- Knife
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 2 cups shredded green cabbage
- 2 teaspoons minced fresh ginger
- 1/4 cup green onions for garnish
- 1.5 teaspoons minced garlic
- 0.5 tablespoon cornstarch helps tenderize beef and thicken sauce
- 1.5 tablespoons reduced-sodium soy sauce
- 1.5 tablespoons oyster sauce or vegetarian alternative
- 1/3 cup beef stock or broth
- 1 tablespoon brown sugar
- 0.5 teaspoon toasted sesame oil adds nutty aroma
- 0.5 teaspoon pepper for seasoning
- 0.5 pound flank steak thinly sliced against the grain
- 0.75 teaspoon baking soda tenderizes the beef
- 1 package (10-ounce) frozen stir-fry vegetables convenient and colorful
- 1.5 tablespoons vegetable oil for frying
- 1 package (6-ounce) crispy chow mein noodles adds crunch
- toasted sesame seeds optional, for garnish
Instructions
- In a bowl, combine the thinly sliced flank steak with baking soda and cornstarch. Marinate for about 15 minutes.
- In a small bowl, whisk together reduced-sodium soy sauce, oyster sauce, beef stock, brown sugar, and toasted sesame oil. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove beef and set aside.
- In the same wok, add more oil if needed, then stir-fry minced garlic and ginger for about 30 seconds until fragrant.
- Add shredded green cabbage and frozen stir-fry vegetables. Stir-fry for 3-4 minutes until vegetables are tender but crisp.
- Return cooked beef to the wok and pour in the prepared sauce. Stir to coat beef and vegetables well. Cook for another minute to meld flavors.
- Toss in crispy chow mein noodles and mix gently. Serve immediately garnished with chopped green onions and toasted sesame seeds if desired.
Notes
- Slice beef thinly against the grain to ensure tenderness.
- Cook vegetables on high heat and keep them moving to avoid mushiness.
- If the dish tastes too salty, balance with more brown sugar or a splash of vinegar.
- Rinse chow mein noodles in cold water before adding to prevent sticking.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water or broth.