Description
Flavorful Cantonese Beef Chow Mein is a quick and easy recipe that recreates restaurant-quality chow mein at home. It features crispy noodles, savory beef, and vibrant vegetables in a rich sauce.
Ingredients
Scale
- 12 oz fresh chow mein egg noodles (Hong Kong style)
- 12 oz lean beef, thinly sliced
- ½ small yellow onion, thinly sliced
- 5 stalks green onions, cut into 2-inch pieces
- 2 cups bean sprouts
- 3 tbsp corn oil (or neutral oil), divided
- 1 tsp sesame oil (for finishing)
- 2 tbsp dark soy sauce
- 2 tbsp regular soy sauce (1 tbsp for marinade, 1 tbsp for sauce)
- 1 tbsp oyster sauce
- ½ tsp fish sauce
- 1 tbsp granulated sugar
- 1 tbsp water
- ½ cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 cup sliced carrots (thin rounds or julienned)
- 1 cup gai lan (Chinese broccoli) or bok choy, chopped
- ½ cup sliced bell peppers (any color)
- ½ cup sliced mushrooms (optional)
- 1 tsp cornstarch (for beef marinade)
- 1 tbsp cornstarch, dissolved in 2 tbsp cold water (for sauce slurry)
- ½ tsp white pepper (divided for marinade and sauce)
- Fresh cilantro, chopped (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Marinate Beef: Thinly slice beef. In a bowl, combine beef with 1 tbsp regular soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and ½ tsp white pepper. Mix well and marinate at room temperature for 15-20 minutes.
- Prep Noodles: Boil noodles in lightly salted water for 2-3 minutes until al dente. Drain, rinse thoroughly under cold water, and pat dry. Spread on a towel and air dry for 10-15 minutes for crispier results.
- Prep Vegetables: Slice onion and green onions. Mince garlic and grate ginger. Slice carrots, gai lan/bok choy, bell peppers, and mushrooms (if using).
- Prepare Sauce: In a small bowl, whisk together chicken broth, dark soy sauce, 1 tbsp regular soy sauce, oyster sauce, fish sauce, sugar, 1 tbsp water, and ½ tsp white pepper. In a separate tiny bowl, dissolve 1 tbsp cornstarch in 2 tbsp cold water to create a slurry. Set both aside.
- Pan-fry Crispy Noodles: Heat 1.5 tbsp corn oil in a large wok or pan over medium-high heat. Add half the noodles, spreading into a single layer. Press gently and cook undisturbed for 3-4 minutes until golden and crispy. Flip and cook for another 3-4 minutes. Remove and set aside. Repeat with the remaining noodles, using 0.5 tbsp corn oil if needed (2 tbsp total for noodles).
- Stir-fry Beef: Heat 1 tbsp corn oil in the wok over high heat until almost smoking. Add marinated beef in a single layer (avoid overcrowding). Sear for 1 minute, then stir-fry rapidly for 2-3 minutes until mostly cooked and browned. Remove beef and set aside.
- Cook Vegetables: Add any remaining corn oil to the wok (or use residual oil). Stir-fry sliced onions, carrots, and gai lan stems for 2-3 minutes. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant. Add bell peppers, gai lan leaves, and mushrooms (if using); stir-fry for 1-2 minutes until crisp-tender.
- Combine and Finish: Return the cooked beef to the wok with the vegetables. Re-whisk the prepared sauce and pour over. Bring to a simmer, stirring. Give the cornstarch slurry a final stir, then gradually pour into the simmering sauce while stirring continuously until thick and glossy. Stir in bean sprouts quickly for 15-30 seconds to keep them crunchy. Taste and adjust seasonings.
- Serve: Place the crispy pan-fried noodles on a large serving platter. Spoon the hot, saucy beef and vegetable mixture generously over the noodles. Garnish with chopped cilantro, sesame seeds, and a drizzle of the finishing sesame oil. Serve immediately and enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg