This beef chow mein is unbelievably delicious! It is even better than your favorite takeout spot. I’ll walk you through every step of the way! It will turn out perfectly every time!
Beef Chow Mein Recipe
Serving: 4
Prep time: 10 minutes
Marinate time: 30 minutes
Cook time: 10 minutes
For the beef and marinate:
3/4 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
To marinate the beef:
- In a mixing bowl, add the beef flank inside. Marinate it with salt. Mix until the beef has fully absorbed the salt.
- Then add the white pepper, Shaoxing wine, egg white, cornstarch, and oil. Thoroughly combine. Marinate for 30 minutes.
To cook the noodles:
- In a pot over high heat, bring water to a boil.
- Place the chow mein noodles inside, and quickly blanch for about 20 seconds until al dente.
- Rinse the noodles with cold water to stop cooking. Drain.
To make the sauce:
- In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, water, and white pepper
To stir fry:
- In a wok over high heat, pour about 2 tablespoons of oil in it. Transfer the beef inside. Stir fry it for about 3 minutes. Remove.
- In the wok over high heat, add 1 tablespoon of oil. Add the snap peas, onion, and shiitake mushrooms. Stir fry until aromatic for about 1 minute. Remove.
- In the wok over high heat, add 1 tablespoon of oil. Place the chow mein noodles inside, and stir fry for about 1 minute until fragrant.
- Return the beef, vegetables, mushrooms, and sauce. Mix everything together. Lastly, add the mung bean sprouts and scallions. Toss them together.
