Beef Chow Mein
Beef Chow Mein is a classic dish featuring tender beef, crispy vegetables, and chewy noodles in a savory sauce, perfect for quick weeknight dinners.
Ingredients
Marinade and Sauce Ingredients
- 1 pound thinly sliced flank steak
- ¼ teaspoon baking soda
- 2 tablespoons soy sauce for marinating the beef
- ¼ cup low-sodium soy sauce for the sauce
- ¼ cup beef broth
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce
- 2 teaspoons freshly grated ginger or ginger paste
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
Noodle and Vegetable Ingredients
- 6 ounces dry chow mein noodles
- 1 tablespoon vegetable oil for cooking
- 2 cloves minced garlic
- 2 cups coleslaw mix cabbage and carrot mixture
- 1 cup bean sprouts rinsed and strained
- 2 stalks chopped green onions for garnish
Instructions
Preparation
- In a bowl, mix the sliced flank steak with baking soda and 2 tablespoons of soy sauce. Let it marinate for about 15 minutes.
- In another bowl, combine low-sodium soy sauce, beef broth, sesame oil, oyster sauce, grated ginger, light brown sugar, and cornstarch. Whisk until smooth.
- In a large pot of boiling water, cook the chow mein noodles according to the package instructions. Drain and set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add in the marinated beef and cook until browned, about 2-3 minutes.
- Add minced garlic and stir for another minute.
- Stir in the coleslaw mix and bean sprouts. Cook for 2-3 minutes until the vegetables are tender.
- Pour the sauce over the beef and vegetables. Add the cooked noodles and toss everything together until well coated. Cook for an additional 2 minutes.
- Top with chopped green onions before serving.
Notes
Serve Beef Chow Mein hot with extra soy sauce, chili oil, or hot sauce on the side. You can also garnish with sesame seeds or additional green onions. To store leftovers, place in an airtight container in the refrigerator for up to 3 days.