Beef Chow Mein

Easy beef chow mein made with tender stir-fried steak, crispy vegetables, and flavorful chow mein sauce. This quick noodle recipe is perfect for busy weeknights and better than takeaway. Ready in under 30 minutes, it’s ideal for a family dinner or a simple homemade meal packed with Asian-inspired flavor.

A quick and flavorful stir-fry made with tender beef, crisp vegetables, and a savory sauce, this beef chow mein recipe is a weeknight dinner favorite. Everything comes together in one wok for a satisfying dish that’s better than takeout.

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Ingredients

For the Noodles and Stir-Fry:

• 150 g (5.3 oz) dried chow mein noodles or fine egg noodles
• 3 tbsp sunflower oil
• 300 g (10.5 oz) thin sirloin, skirt, or flank steak, thinly sliced against the grain
• ¼ tsp garlic salt
• ½ tsp black pepper
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 carrot, julienned
• ½ green bell pepper, sliced
• ¼ savoy cabbage, finely shredded
• 100 g (3.5 oz) beansprouts

For the Sauce:

• 1 tbsp cornflour (cornstarch)
• 2 tbsp dark soy sauce
• 1 tbsp Chinese rice wine
• 2 tbsp kecap manis (sweet soy sauce)
• 2 tbsp hoisin sauce
• 90 ml (1/3 cup) beef stock
• 1 tbsp sesame oil
• ¼ tsp white pepper

To Serve:

• Chopped spring onions (scallions)
• Sesame seeds
• Chilli flakes (optional)

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Instructions

1. Cook the noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. Prepare the sauce: In a bowl, combine cornflour, dark soy sauce, and Chinese rice wine. Stir until smooth, then mix in kecap manis, hoisin sauce, beef stock, sesame oil, and white pepper. Set aside.
3. Heat 2 tablespoons of sunflower oil in a wok over high heat.
4. Season and sear the steak: Toss the beef with garlic salt and black pepper, then stir-fry in the hot wok for 2–3 minutes until just cooked. Remove and set aside.
5. Add the remaining 1 tablespoon of oil to the wok. Stir-fry the onion, garlic, and carrot for 3 minutes.
6. Add bell pepper, cabbage, and beansprouts. Cook for another 2 minutes, stirring constantly.
7. Return the beef to the wok along with the cooked noodles. Pour the sauce over the top.
8. Stir-fry everything together for 2–3 minutes, tossing until the noodles are heated through and evenly coated in the sauce.
9. Serve hot, topped with spring onions, sesame seeds, and a sprinkle of chilli flakes if desired.

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Tips

• Slice the beef thinly and against the grain for tenderness.
• Use high heat and keep the ingredients moving to maintain crunch and flavor.
• Rinse noodles with cold water after cooking to keep them separate.
• Prep all ingredients in advance—the cooking process is quick.

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Variations and Substitutions

• Protein swap: Use chicken, prawns, or tofu instead of beef.
• Vegetables: Add snap peas, baby corn, or mushrooms based on what you have on hand.
• Gluten-free: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
• Noodle options: Substitute with ramen noodles, udon, or rice noodles for a twist.

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FAQs

Can I use leftover steak?
Yes. Add it at the same time as the cooked noodles to reheat without overcooking.

Can I make this ahead of time?
It’s best fresh, but you can prep the vegetables and sauce in advance for quick assembly.

What if I don’t have a wok?
A large frying pan or sauté pan will work just as well.

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Serving Suggestions

• Serve as a complete meal on its own.
• Pair with steamed dumplings or spring rolls.
• Great with a side of hot chilli oil or soy dipping sauce.

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Why You’ll Love This Recipe

• Fast and easy to prepare with everyday ingredients.
• Loaded with flavor and texture from tender beef and crunchy vegetables.
• A one-pan dish perfect for busy weeknights.
• Customizable and better than most takeout options.