Tender steak strips with chow mein noodles and vegetables in a tasty stir-fry sauce.
I love this beef chow mein for a quick dinner which everyone enjoys. It’s not spicy, just full umami taste†
You can use any veggies you have on hand, and even use them to replace the meat if you’re looking for a meat-free easy dinner.
I love a great noodle stir fry, and this one has so much flavor!
We don’t need to marinate the beef for this recipe – just a little garlic salt and black pepper to complement the flavor of the meat.
The rest of the flavor (besides the noodles and veggies) comes from the chow mein sauce, which is made from store-bought ingredients.
So let’s see.
What do we need?
For the stir-fry:
For the Chow Mein Sauce:
- Chinese rice wine – this one is made from fermented glutinous rice and has a slightly sweet taste. You can use white rice wine, or Shaoxing rice wine (which is amber in color and slightly richer). If you don’t have rice wine, you can substitute sherry or mirin – but use ¾ the amount of mirin, as it’s a lot sweeter and we already have sweetness in the kecap-manis.
- Sweet soy sauce – this is a sweet soy sauce with a syrupy consistency that gives a delicious sweet and savory taste to sauces.
- Chow mein noodles – these are wheat-based noodles, often made with egg, but not always. They are usually quite thin and pale in appearance. I buy the dried ones online, as they are hard to find in any of my local supermarkets. you can use fine egg noodles instead, but I find them a bit more eggy. When I can’t find chow mein noodles, I tend to substitute with ramen noodles (from ramen noodle packs, but with the flavor bag thrown away).
📺 Watch how to make it
Full recipe with detailed steps in the recipe card on the end of this message†
- first us cook the noodlesDrain and rinse under cold water to prevent the noodles from sticking together.
- make up the chow mein sauce The next. We just mix the ingredients in a bowl, but make sure to mix the cornstarch (cornstarch) with the other sauce ingredients BEFORE adding the beef stock (adding cornstarch to warm/hot stock will make the sauce lumpy).
- Cut the steak thinly sliced and season with garlic salt and black pepper, then fry in hot oil for a few minutes until browned. Then remove from the pan/wok.
- now we fry the vegetables wok in a little oil – onions, garlic, carrot, green pepper, cabbage and bean sprouts.
- Add the cooked steak strips, noodles and chow mein sauce and stir with tongs until hot and the sauce sticks to the noodles and vegetables.
PRO TIP Place the steak in the freezer for 30-40 minutes to firm up. This will make it Much easier to cut the steak into thin strips.
I prefer to sprinkle with some sesame seeds, chili flakes and finely chopped scallions before serving.
Check out more tips in the recipe card below to scale the recipe up and down and some ideas for swapping ingredients.
I wonder if you will make it too! Drop me a comment below if you do
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Beef Chow Mein
Tender steak strips with chow mein noodles and vegetables in a tasty stir-fry sauce. A quick dinner that everyone loves!
Cook the chow mein noodles in boiling water according to package instructions, drain and rinse under cold water to prevent them from sticking together.
While the noodles are cooking, make the chow mein sauce. In a small bowl, combine the cornstarch, soy sauce, and Chinese rice wine until the cornstarch is fully incorporated.
Then add the kecap manis, hoisin sauce, beef stock, sesame oil and white pepper. Mix to combine and set aside.
Heat two tablespoons of oil in a wok over high heat.
Season the steak strips with garlic salt and pepper, add to the wok and cook for 2-3 minutes, turning once or twice, until the steak is just cooked through.
Remove the steak from the pan with a slotted spoon and place in a bowl.
Add the remaining tablespoon of oil to the wok
Add the onion, garlic and carrot and cook for 3 minutes, tossing frequently with a spatula.
Add the green pepper, cabbage and bean sprouts and cook for another 2 minutes, stirring everything in the wok with your spatula.
Now add the steak strips back to the wok, along with the noodles. Pour over the chow mein sauce.
Stir-fry everything together for 2-3 minutes, stirring frequently with tongs, until the noodles are hot.
Serve with spring onions, sesame seeds and chili flakes.
Place the steak in the freezer for 30-40 minutes before slicing. This makes the meat firmer and easier to cut into thin slices.
Can I make it in advance and/or freeze it?
I don’t recommend making this dish ahead of time, it tastes much better when eaten right away.
Swap the steak for chicken or shrimp
Add various veggies – mushrooms, bamboo shoots, red peppers, and scab all work great!
How to scale up and down this recipe?
You can halve this recipe to serve two (or reduce it by a quarter to serve 2 hungry people), keeping to the same ingredient proportions and cooking times.
You can also scale this recipe up to serve more people, but there is quite a lot of volume in the wok, so once the veggies and noodles are in, you’ll need a very large wok to double the recipe.
If you double it, cook the steak in two batches (so the steak browns well). You should also cook the vegetables, then the whole chow mein (once everything is added to the wok) for a few more minutes to make sure it’s warm all over.
Nutritional information is per serving – this recipe serves 4 people.
Calories: 470kcalCarbohydrates: 51GProtein: 26GFat: 18GSaturated fat: 3GPolyunsaturated Fat: 2GMonounsaturated Fat: 11Gtrans fat: 1Gcholesterol: 46mgSodium: 1486mgPotassium: 614mgFiber: 6GSugar: 14GVitamin A: 3173IUVitamin C: 36mgCalcium: 49mgIron: 4mg
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