- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 300 g
- 3 tbsp
- 1 tbsp
- 3 tbsp
- 3 cloves
- 1 tbsp
- 200 g
- 2 tbsp
- 1 tsp
- 1 tsp
Process
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Cook the chow mein noodles according to package instructions until just tender. Drain and rinse with cold water to stop cooking. Toss with 1 teaspoon of vegetable oil to prevent sticking and set aside.
In a bowl, combine the beef sirloin steak slices with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and let marinate for 10 minutes.
In a small bowl, make the sauce by mixing the remaining 2 tablespoons of soy sauce, the oyster sauce, brown sugar, sesame oil, and the remaining 2 teaspoons of cornstarch. Stir until smooth and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Remove beef from the wok and set aside.
Reduce heat to medium-high and add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, and cabbage. Stir-fry for 2–3 minutes until the vegetables are crisp-tender.
Return the beef to the wok along with the cooked noodles. Pour the sauce over everything and toss well to combine.
Add the spring onions and stir-fry for another 1–2 minutes until the sauce thickens and coats the noodles evenly. Serve hot.
Kitchen notes
Kitchen notes
- The one mistake most people make is overcrowding the wok: cook the beef in a single layer in batches if needed, otherwise it steams and turns grey instead of searing brown.
- The beef is done when the strips are browned on the outside but still slightly pink in the thickest part after the first sear; they finish cooking when returned to the wok, so do not cook them through at step 4.
- Rinse the cooked noodles in cold water and toss with 1 teaspoon oil exactly as written; skipping this makes them clump and turn mushy when they hit the sauce.
- Have every ingredient chopped and the sauce mixed before you turn on the heat, because once the wok is hot the whole stir-fry takes about 6 minutes and there is no time to prep.
Substitutions
- beef-sirloin-steak→flank steak or ribeye, sliced thinly against the grain
- chow-mein-noodles→fresh egg noodles or dried ramen noodles, cooked and drained
- oyster-sauce→hoisin sauce or a mix of 1 tbsp soy sauce and 1 tsp brown sugar
- red-bell-pepper→green bell pepper or sliced bok choy stems
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, portion into freezer-safe bags and freeze for up to 2 months; thaw overnight in the fridge. Reheat in a wok or skillet over medium-high heat with 1 tablespoon of water or oil, tossing for 3 to 4 minutes until piping hot (75°C), or microwave covered in 1-minute bursts until hot. Do not refreeze thawed chow mein.
Gallery
FAQ
The questions we get asked most
Why did my beef chow mein turn out dry and tough?
Overcooking the beef is the usual cause: searing it fully at step 4 and then cooking it again with the noodles makes it tough. Sear it only 1 to 2 minutes per side until browned but not cooked through, then return it at the end just to heat through. Also make sure the sauce coats everything within 1 to 2 minutes at step 8, as cooking longer dries out the noodles.
Can I use a different cut of beef or a different protein?
Yes, flank steak, ribeye, or top round all work if you slice them thinly against the grain. For chicken, use 300 g of boneless thigh sliced thin and sear the same way. For a vegetarian version, replace the beef with 300 g of firm tofu or extra mushrooms and add 1 extra tablespoon of soy sauce.
Can I make beef chow mein ahead of time?
You can prep all the components up to 1 day ahead: cook and oil the noodles, marinate the beef, mix the sauce, and chop the vegetables, storing each separately in the fridge. Stir-fry everything fresh just before serving, which takes about 10 minutes. Do not fully cook the dish ahead, as the noodles absorb the sauce and become soggy.
How long do leftovers last and how do I reheat them?
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok over medium-high heat with a splash of water or oil for 3 to 4 minutes until steaming hot (75°C), or microwave covered in 1-minute bursts. Avoid reheating more than once.
Can I freeze beef chow mein?
Yes, freeze cooled portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating, as thawing at room temperature makes the noodles mushy. Reheat as above until piping hot; the vegetables will be softer after freezing but the flavor stays good.
Why are my noodles soggy or clumped together?
Soggy noodles come from overcooking them before stir-frying or from skipping the cold-water rinse and oil toss at step 1. Cook them just until tender, drain, rinse under cold water, and toss with 1 teaspoon of vegetable oil. Also drain them well before adding to the wok, since excess water steams the dish instead of frying it.
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