Easy 30-minute Chinese Beef Chow Mein recipe. This is another one of our all-time favorite Chinese beef dishes! Well,🤔 along with shrimp chow mein and chicken chow mein. All right!!!🤯 We love noodles in general. 🤫😁Honestly, we could eat this every day! 😋 While Chinese Beef Chow Mein is an easy dish made with obviously very few humble ingredients, there is something special and unique about the way the flavors harmonized, so simple yet so flavorful.
One of the things my husband and I love the most about Beef Chow Mein is that it's very versatile, and you can switch the ingredients to fit your taste or pantry. Here's our easy, under-30-minute home-cooked version recipe that has become a much-loved family favorite in our house over the years...Give it a try!😉
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What is Beef Chow Mein?
Beef Chow Mein Ingredients
Note: The full ingredients list is provided in the recipe card below.
For Marinade:
- Flat Iron Steak: A cut of beef known for its tenderness and flavor. It is often used in stir-fried dishes like Beef Chow Mein because it cooks quickly and absorbs flavors well.
- Shaoxing wine: A Chinese rice wine commonly used in cooking to add flavor and tenderize meat. It has a slightly sweet and nutty flavor that complements the other ingredients in the dish.
- Cornstarch: A refined, powdery starch often used in cooking as a thickener or binder. In this recipe, it is used to coat the beef strips and help them brown evenly when cooked.
- Granulated garlic: Dried garlic that has been ground into a fine powder and is commonly used as a seasoning in cooking. It adds a mild garlic flavor to the dish.
- Ground black pepper: A common spice used to add flavor and heat to dishes. It complements the other seasonings in the marinade and adds a subtle spiciness to the beef.
For the Sauce:
- Knorr granulated chicken-flavored bouillon or Knorr beef flavor bouillon: These are granulated bouillon cubes that can be dissolved in hot water to make a flavorful broth. In this recipe, they are used to add flavor to the sauce.
- Oyster sauce: A thick, brown sauce made from oyster extract, soy sauce, and sugar. It adds a rich, savory flavor to the dish and is commonly used in Chinese cuisine.
- Shaoxing wine: A Chinese rice wine commonly used in cooking to add flavor and tenderize meat. It has a slightly sweet and nutty flavor that complements the other ingredients in the dish.
- Low-sodium soy sauce: A soy sauce with less sodium than regular soy sauce. It is used to add a salty umami flavor to the dish.
- Mushroom-flavored dark soy sauce or dark soy sauce: A thick, dark sauce made from soy sauce and molasses. It adds a rich, slightly sweet flavor and gives it a dark color.
- Sugar: Used to add a touch of sweetness to the dish and balance out the salty and savory flavors.
- Cayenne pepper, ground black pepper, or red pepper flakes: Optional seasonings can be added to the sauce to give it a spicy kick.
Cornstarch: A fine, powdery starch often used in cooking as a thickener or binder. In this recipe, it is used to thicken the sauce and cling to the noodles and vegetables in the dish.
For the Stir Fry:
- Extra virgin olive oil, canola, peanut, or vegetable oil: These oils can be used to cook the ingredients in the stir fry. They are all neutral in flavor and have a high smoke point, which makes them ideal for high-heat cooking methods like stir-frying.
- Onion: A common vegetable used in many cuisines around the world. It adds a sweet, slightly savory flavor and is often used as a base ingredient in stir-fry dishes.
- Poblano pepper or bell pepper: is a mild chili pepper commonly used in Mexican cuisine. It adds a subtle heat and a sweet flavor to the dish. Bell peppers are a milder option that can be used instead.
- Ginger: A root spice that adds a savory, slightly sweet flavor. It is often used in Asian cuisine and is believed to have many health benefits.
- Garlic: A bulbous vegetable that is used as a seasoning in many cuisines around the world. It adds a unique, slightly sweet flavor and is often used in stir fry dishes.
- Scallions: Also known as green onions, they add a mild flavor and a pop of green color to the dish.
- Napa cabbage: A Chinese cabbage with a delicate flavor and a crisp texture. It is often used in stir fry dishes because it cooks quickly and absorbs flavors well.
- Carrots: A root vegetable used in many cuisines around the world. It adds a sweet, slightly earthy flavor and is often julienned (cut into thin strips) for stir-fry dishes.
- Kosher salt and red pepper flakes: Seasonings that can be added to enhance the flavors. Kosher salt is a coarse salt used in cooking to add flavor and improve the texture of foods. Red pepper flakes add a spicy kick to the dish. The amount of salt and red pepper flakes can be adjusted to taste.
Tools you'll need
- Medium Bowl
- Small Bowl
- Large Nonstick Skillet
- Whisk
- Tongs
- Cutting board
- Mixing bowls
- Spatula
- Measuring spoons
How to Make Beef Chow Mein
Note: The full instructions are provided in the recipe card below.
Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. (I recommend cooking the noodles 1 minute less than the package recommends, they’ll be a bit underdone but will be perfectly cooked once stir-fried in the sauce). In a medium bowl, combine all the marinade ingredients. Let it marinate at room temperature for 10 to 15 minutes while preparing the remaining ingredients. In a small bowl, whisk all the sauce ingredients. Stir to combine. Chop aromatics and vegetables set aside.
In a large nonstick skillet, set the heat to medium-high heat; add 2 tablespoons of oil to the skillet and wait for the oil to become hot. Swirl oil, tilting to coat sides. Quickly add the beef and spread the pieces to a single layer allowing them to sear and brown for about 1 to 1.5 minutes. Flip to cook the other side for 1 to 1.5 minutes, occasionally stirring, until the beef is lightly charred but the inside is slightly pink. Transfer to a plate. Add the same skillet back to the stove and turn to medium-high heat. Heat the remaining 2 tablespoons of oil and add onion, carrots, and peppers.
Saute for about 2 - 3 minutes or until tender-crisp. Add the ginger, garlic, Napa cabbage, and green onion. Stir a few times to release the fragrance. Add the beef and noodles into the pan; stir the reserved sauce quickly and pour over the noodles. Use tongs to toss noodles to coat with sauce. Keep tossing until the sauce starts to thicken and starts to bubble. Taste and season with more soy, if needed. (You will know your Chinese Beef Chow Mein is done when the sauce becomes darker, translucent, and thick).
Toss everything together until thoroughly combined with the sauce and stir-fry it for about 1 minute. Transfer the Beef Chow Mein to the serving plate. Serve hot! Enjoy with some chili oil!😋🍻
Substitutions
- Beef: You can substitute the flat iron steak with flank steak, sirloin steak, or any other type of beef that can be sliced thinly.
- Shaoxing wine: You can substitute this with dry sherry or rice wine.
- Knorr granulated chicken-flavored bouillon or Knorr beef flavor bouillon: You can substitute these with other chicken or beef bouillon cubes or granules.
- Oyster sauce: You can substitute this with hoisin sauce or soy sauce.
- Mushroom-flavored dark soy sauce or dark soy sauce: You can substitute this with regular soy sauce.
- Napa cabbage: You can substitute this with bok choy or any other type of Chinese cabbage.
- Carrots: You can substitute this with other vegetables like snow peas, broccoli, or baby corn.
- Red pepper flakes: You can substitute this with cayenne pepper, chili powder, or hot sauce.
- Oil: You can use any other oil suitable for high-heat cooking, such as vegetable oil, peanut oil, or canola oil.
Variations
- Seafood Chow Mein: Instead of beef, you can use shrimp, scallops, or a combination of seafood. The cooking time will be shorter for seafood, so add it to the wok towards the end of cooking.
- Vegetable Chow Mein: You can make a vegetarian version by omitting the beef and using a variety of vegetables, such as bok choy, snow peas, broccoli, bell peppers, and mushrooms.
- Spicy Chow Mein: If you like spicy food, add more cayenne pepper or red pepper flakes to the sauce. Add sliced jalapeños or other hot peppers to the stir fry.
- Chicken Chow Mein: You can substitute chicken for beef in this recipe. Use boneless, skinless chicken breasts or thighs, and slice them thinly.
- Teriyaki Chow Mein: Add 1-2 tablespoons of teriyaki sauce to the sauce mixture to give this dish a teriyaki flavor.
- Lo Mein: Instead of chow mein noodles, you can use lo mein noodles, which are thicker and have a chewier texture. The cooking time for lo mein noodles is usually longer than for chow mein noodles.
- Peanut Butter Chow Mein: Mix 1-2 tablespoons of creamy peanut butter into the sauce mixture to add a creamy texture and a nutty flavor. This variation is incredibly delicious with chicken or shrimp.
How to Serve
- Serve hot: This dish is best served hot, so make sure to serve it as soon as it's cooked.
- Garnish: Garnish the beef chow mein with chopped green onions or cilantro for extra flavor and color.
- Noodles: Transfer the chow mein to a serving platter and serve with crispy chow mein noodles.
- Rice: You can serve beef chow mein with steamed rice on the side.
- Vegetables: For added nutrition, serve the beef chow mein with stir-fried vegetables, such as broccoli, carrots, and snap peas.
- Soy sauce: Offer additional soy sauce on the side for those who like their chow mein with more sauce.
How to Store & Re-Heat
To store: Allow the beef chow mein to cool to room temperature before storing. Then, transfer to an airtight container: Place the leftover beef chow mein in an airtight container. Glass or plastic containers with tight-fitting lids work well. Refrigerate: Store the beef chow mein in the refrigerator for 3-4 days.
To reheat: Transfer the beef chow mein to a microwave-safe dish and heat it until heated, stirring occasionally. You can also reheat it on the stove in a pan or wok over medium heat, occasionally stirring until heated. If the beef chow mein has been in the refrigerator for more than 4 days, or if it has an off smell or appearance, discard it.
Make-Ahead
You can prepare the beef marinade and store it in the refrigerator for up to 24 hours before using it. You can make the sauce and store it in an airtight container in the refrigerator for 3-4 days. You can prepare the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to use. However, keep the vegetables separate from the beef and sauce, as they can cause the vegetables to become soggy.
If using dried noodles, you can cook them ahead of time and store them in an airtight container in the refrigerator until ready. You can also cook the fresh noodles ahead of time and store them in the fridge, but they should be used within 24 hours.
How to Freeze
Allow the beef chow mein to cool to room temperature before freezing. Divide the beef chow mein into servings or portions you plan to use in one sitting. Place each portion of beef chow mein in an airtight container or freezer-safe plastic bag. Be sure to leave some headspace in the container to allow for expansion as the food freezes. Label each container or bag with the date and contents to quickly identify it later.
Place the containers or bags in the freezer and freeze them for up to 3 months. To reheat the frozen beef chow mein, microwave it or reheat it on the stove in a pan or wok over medium heat, occasionally stirring until heated. You may need to add water or sauce to prevent the noodles from drying.
Tips for Making The Best Beef Chow Mein
- Use a high-quality cut of beef: For the best flavor and texture, use a good-quality cut of meat, such as flat iron steak or flank steak. Cut the beef against the grain into thin strips.
- Marinate the beef: Marinating it in a mixture of Shaoxing wine, cornstarch, granulated garlic, and black pepper will tenderize the meat and infuse it with flavor.
- Use the right noodles: Use fresh or dried eggs or chow mein noodles for the best results. Cook the noodles according to package directions and rinse with cold water to prevent them from sticking together.
- Prep all the ingredients before cooking: Beef chow mein is a stir-fry dish that cooks quickly. Be sure to have all the ingredients ready before you start cooking.
- Cook the vegetables and meat separately: Cook the vegetables and meat separately to ensure that each ingredient is cooked correctly. Overcooking the vegetables will make them mushy while overcooking the beef will make it challenging.
- Use a hot wok or pan: A hot wok or pan is essential for stir-frying. Ensure your wok or pan is hot before adding the oil and ingredients.
- Don't overcrowd the wok or pan: Overcrowding the wok or pan will lower the temperature and cause the ingredients to steam instead of stir-fry. Cook the ingredients in batches if necessary.
Serve immediately: Beef chow mein is best served immediately after cooking. Enjoy!
FAQ
What is beef chow mein made of?
Beef Chow Mein is typically made with marinated and stir-fried slices of beef, along with vegetables such as onions, peppers, scallions, Napa cabbage, and carrots. The dish is flavored with a savory sauce made from soy sauce, oyster sauce, Shaoxing wine, sugar, and spices such as garlic and pepper. The dish is typically served over cooked Chinese egg noodles.
What is the difference between beef lo mein and beef chow mein?
The main difference between beef lo mein and beef chow mein is the type of noodles used in the dish. Lo mein is made with soft, boiled egg noodles, while chow mein is made with crispy fried egg noodles. The preparation method for the beef and vegetables in the dishes can also differ. In beef lo mein, the meat and vegetables are typically stir-fried together.
In contrast, beef chow mein is usually marinated and cooked separately before being combined with vegetables and noodles. The sauces used in both dishes can be similar, but some recipes may differ in the types of sauces used or the amounts of each ingredient.
What is traditionally in chow mein?
Traditionally, chow mein is a Chinese dish made with stir-fried egg noodles, meat (beef, chicken, or shrimp), vegetables (such as onions, peppers, bok choy, and cabbage), and sometimes bean sprouts. The dish is typically seasoned with soy sauce and spices like ginger and garlic. Depending on the region and recipe, chow mein may be prepared with crispy or soft noodles, and the meat and vegetable components may differ. However, the dish is typically characterized by its savory, umami flavor and the texture contrast between the tender meat and vegetables and the chewy noodles.
Related Recipes:
- Shrimp lo mein
- Baked Pasta with Creamed Spinach
- Vegetable Lo mein
- Chicken lo mein
- Lemon Pasta
- Pasta with Oil and Garlic
Recipe
Easy Beef Chow Mein
Tools
Ingredients
- 300 g whole-wheat spaghetti or chow mein stir-fry noodles * (you may also use lo mein noodles or udon noodles)
For Marinade:
- 1 pound flat iron steak , cut into ¼-inch thick strips
- 2 tablespoons Shaoxing wine
- 1 tablespoon cornstarch
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
For the Sauce:
- ½ cup hot water combined with Knorr granulated chicken-flavored bouillon or Knorr beef flavor bouillon
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons low sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 1 tablespoon sugar
- ¼ teaspoon cayenne pepper , ground black pepper, or red pepper flakes, to taste
- 2 teaspoons cornstarch
For the Stir Fry:
- 4 tablespoons extra virgin olive oil , canola, peanut, or vegetable oil
- 1 small onion , sliced
- 1 poblano pepper or any bell pepper , cut into thin strips
- 1 tablespoon minced ginger
- 2 cloves garlic , minced
- 3 scallions , cut into 2 ½-inch pieces
- ½ cup shredded Napa cabbage
- ⅓ cup julienned carrots
- Kosher salt & red pepper flakes , to taste
Instructions
- Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. (I recommend cooking the noodles 1 minute less than the package recommends, they’ll be a bit underdone but will be perfectly cooked once stir-fried in the sauce).
- In a medium bowl, combine all the marinade ingredients. Let it marinate at room temperature for 10 to 15 minutes while preparing the remaining ingredients.
- In a small bowl, whisk all the sauce ingredients. Stir to combine. Chop aromatics and vegetables set aside. In a large nonstick skillet, set the heat to medium-high heat; add 2 tablespoons of oil to the skillet and wait for the oil to become hot. Swirl oil, tilting to coat sides.
- Quickly add the beef and spread the pieces out to a single layer allowing them to sear and brown for about 1 to 1.5 minutes.
- Flip to cook the other side for 1 to 1.5 minutes, occasionally stirring, until the beef is lightly charred but the inside is slightly pink. Transfer to a plate.
- Add the same skillet back to the stove and turn to medium-high heat. Heat the remaining 2 tablespoons of oil and add onion, carrots, and peppers. Saute for 2 - 3 minutes, or until tender-crisp.
- Add the ginger, garlic, Napa cabbage, and green onion. Stir a few times to release the fragrance.
- Add the beef and the noodles into the pan; give the reserved sauce a quick stir and pour over the noodles. Use tongs to toss noodles to coat with sauce. Keep tossing until the sauce starts to thicken and starts to bubble. Taste and season with more soy, if needed. (You will know your Chinese Beef Chow Mein is done when the sauce becomes a darker color, translucent and thick). Toss everything together until thoroughly combined with the sauce and stir-fry it for about 1 minute. Transfer the Beef Chow Mein to the serving plate. Serve hot! Enjoy with some chili oil!😋🍻
Notes
- To store: Allow the beef chow mein to cool to room temperature before storing. Then, transfer to an airtight container: Place the leftover beef chow mein in an airtight container. Glass or plastic containers with tight-fitting lids work well. Refrigerate: Store the beef chow mein in the refrigerator for 3-4 days.
- To reheat: The beef chow mein, transfer to a microwave-safe dish and heat it until heated, stirring occasionally. You can also reheat it on the stove in a pan or wok over medium heat, occasionally stirring until heated. If the beef chow mein has been in the refrigerator for more than 4 days, or if it has an off smell or appearance, discard it.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.