Beef Chow Mein Recipe: Better Than Takeout!

Beef Chow Mein is a classic takeout favorite that’s quick, satisfying, and bursting with savory flavor. This homemade version is even better than your local spot — juicy marinated beef, tender noodles, and crisp vegetables all tossed in a rich sauce. Follow this easy step-by-step method to get perfect results every time!

Beef Chow Mein Recipe

Serving: 4
Prep time: 10 minutes
Marinate time: 30 minutes
Cook time: 10 minutes

For the beef and marinade:
¾ pound beef flank, thinly sliced against the grain
Pinch of salt
Pinch of white pepper
2 tablespoons Shaoxing wine
1 egg white
2 tablespoons cornstarch
1 tablespoon oil

For the sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
4 tablespoons water
Pinch of white pepper

For the noodles:
1 package (12 oz) chow mein noodles
4 tablespoons oil, separated
1 cup snap peas
5 shiitake mushrooms, sliced
1 medium onion, sliced
2 stalks scallions, sliced
1 cup mung bean sprouts

Beef Chow Mein Instructions

1. Marinate the beef:

• In a mixing bowl, add the beef flank. Marinate it with salt first, mixing until the beef absorbs it fully.
• Add white pepper, Shaoxing wine, egg white, cornstarch, and oil. Mix thoroughly and marinate for 30 minutes.

2. Cook the noodles:

• In a pot over high heat, bring water to a boil.
• Blanch the chow mein noodles for about 20 seconds until just al dente.
• Drain and rinse the noodles with cold water to stop cooking.

3. Make the sauce:

• In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, water, and white pepper.

4. Stir-fry the beef:

• In a wok over high heat, heat 2 tablespoons oil. Add the marinated beef and stir-fry for about 3 minutes until just cooked. Remove and set aside.

5. Stir-fry the vegetables:

• In the same wok over high heat, add 1 tablespoon oil. Add snap peas, onion, and shiitake mushrooms. Stir-fry for 1 minute until aromatic. Remove and set aside.

6. Stir-fry the noodles:

• Heat another tablespoon oil in the wok. Add the chow mein noodles and stir-fry for about 1 minute until slightly crisp and fragrant.

7. Combine and finish:

• Return the cooked beef and vegetables to the wok. Pour in the prepared sauce and toss everything together.
• Finally, add the mung bean sprouts and scallions. Give everything a quick toss and serve hot.

Tips & notes

• Slice against the grain: This keeps the beef tender and easier to chew.
• High heat is key: Stir-frying quickly over high heat gives that signature “wok hei” flavor.
• Don’t overcook the noodles: Just a quick blanch keeps them springy and prevents mushiness.
• Make it your own: Swap in broccoli, bell peppers, or bok choy depending on what you have.