Name: Beef Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb fresh chow mein noodles; ½ lb flank steak, sliced into ¼-inch thick pieces on a bias; 2 cups mung bean sprouts, rinsed and strained; 2 cups napa cabbage, chopped; 1 cup carrots or bell peppers, julienned; 4 green onions, chopped into 1.5-inch long pieces; 3 tablespoons vegetable oil (or neutral oil); 1 tablespoon cold water; ½ tablespoon cornstarch (or potato starch); ½ tablespoon vegetable oil (or neutral oil); ½ teaspoon soy sauce (regular or light); ¼ teaspoon baking soda; 2 tablespoons oyster sauce (or vegetarian stir-fry sauce); 2 tablespoons soy sauce (regular or light); 2 tablespoons dark soy sauce (or mushroom soy sauce); 1 tablespoon Shaoxing wine (or dry sherry, white wine, or chicken stock); 1 tablespoon granulated sugar (or cane sugar); 1 tablespoon sesame oil; 2 teaspoons cornstarch (or potato starch); 3 garlic cloves, finely minced; ½ cup low-sodium chicken stock (or beef stock or cold water)

Ingredients

Scale

1 lb fresh chow mein noodles
½ lb flank steak, sliced into ¼-inch thick pieces on a bias
2 cups mung bean sprouts, rinsed and strained
2 cups napa cabbage, chopped
1 cup carrots or bell peppers, julienned
4 green onions, chopped into 1.5-inch long pieces
3 tablespoons vegetable oil (or neutral oil)
1 tablespoon cold water
½ tablespoon cornstarch (or potato starch)
½ tablespoon vegetable oil (or neutral oil)
½ teaspoon soy sauce (regular or light)
¼ teaspoon baking soda
2 tablespoons oyster sauce (or vegetarian stir-fry sauce)
2 tablespoons soy sauce (regular or light)
2 tablespoons dark soy sauce (or mushroom soy sauce)
1 tablespoon Shaoxing wine (or dry sherry, white wine, or chicken stock)
1 tablespoon granulated sugar (or cane sugar)
1 tablespoon sesame oil
2 teaspoons cornstarch (or potato starch)
3 garlic cloves, finely minced
½ cup low-sodium chicken stock (or beef stock or cold water)

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Instructions

Marinate the beef with baking soda and soy sauce for 15 minutes.
Prepare the noodle sauce by mixing oyster sauce, dark soy sauce, Shaoxing wine, sugar, and chicken stock.
Blanch chow mein noodles for 20 seconds, then strain.
Heat 1 tablespoon oil in a pan, sauté marinated beef for 1-2 minutes until browned, then set aside.
In the same pan, stir-fry carrots and napa cabbage for 30 seconds.
Add blanched noodles and noodle sauce, stir to coat for 60 seconds.
Combine everything, including beef, mung bean sprouts, and green onions, and toss for 30 seconds.
Serve hot and garnish as desired.

Notes

Prep all ingredients before cooking to ensure a smooth process.
Use a high-sided wok or large pan for easier tossing.
Store leftovers in an airtight container in the fridge for up to 3 days.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Calories: 450
Sugar: 5
Sodium: 800
Fat: 16
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 55
Fiber: 3
Protein: 20
Cholesterol: 45