Quick & Easy Beef Chow Mein (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb chow mein noodles, fresh
02 -
½ lb flank steak, sliced into ¼" thick pieces on a bias
03 -
2 cups mung bean sprouts, rinsed and strained
04 -
2 cups napa cabbage, chopped
05 -
1 cup carrot, julienned
06 -
4 green onions, chopped into 1.5" long pieces
07 -
3 tablespoon vegetable oil
→ Beef Marinade
08 -
1 tablespoon water, cold
09 -
½ tablespoon cornstarch
10 -
½ tablespoon vegetable oil
11 -
½ teaspoon regular soy sauce
12 -
¼ teaspoon baking soda
→ Noodle Sauce
13 -
2 tablespoon oyster sauce
14 -
2 tablespoon regular soy sauce
15 -
2 tablespoon dark soy sauce
16 -
1 tablespoon Shaoxing wine
17 -
1 tablespoon white granulated sugar
18 -
1 tablespoon sesame oil
19 -
2 teaspoon cornstarch
20 -
3 garlic cloves, finely minced
21 -
½ cup chicken stock, low-sodium
# Instructions:
01 -
In a large bowl, marinate sliced beef with marinade ingredients for at least 15 minutes at room temperature.
02 -
In a small bowl or measuring cup, combine noodle sauce ingredients and set aside.
03 -
Fill a large pan or wok with water and bring it to a boil. Blanch chow mein noodles until loosened, about 20 seconds. Strain and set aside.
04 -
Heat 1 tablespoon vegetable oil in a wok or large pan on medium-high heat. Fry marinated beef until cooked and browned on the edges, about 1-2 minutes. Remove and set aside.
05 -
Add 1 tablespoon vegetable oil into the pan. Stir fry carrots and cabbage for 30 seconds and push to the side of the pan.
06 -
Add the remaining vegetable oil into the empty space. Add noodles and noodle sauce. Toss until noodles are evenly coated and little sauce remains at the base of the pan, about 60 seconds.
07 -
Add cooked beef, bean sprouts, and green onions. Mix everything together for another 30 seconds. Serve and enjoy.
# Notes:
01 -
Leftovers can be stored for up to 4 days in an airtight container in the refrigerator. Reheat in a pan or microwave until hot.
02 -
Freezing is not recommended as the noodles and vegetables may become soggy.