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Beef Chow Mein in a blue bowl
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Beef Chow Mein

Our easy, Cantonese-inspired, beef chow mein is loaded with crisp veggies, tender beef, and noodles. Asian medley frozen veggies make the prep quick & easy!
Course Main Course
Cuisine Chinese
Keyword 30 Minute Meal, Beef Chow Mein, Easy Dinner, Weeknight Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 531kcal
Author Kathleen

Ingredients

Marinade and Beef:

  • 2 teaspoons cornstarch
  • 1 teaspoon rice wine
  • 2 teaspoons soy sauce
  • 1 pound flank steak sliced across the grain as thinly as possible

Sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons Hoisin sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 2 1/2 teaspoons brown sugar
  • 1/4 cup water
  • 1 tablespoon cornstarch

Chow Mein Ingredients:

  • 8 ounces yellow Chinese egg noodles
  • 2 tablespoons plus 4 teaspoons vegetable oil
  • 1 (10-12 ounces) package lightly seasoned Asian medley frozen veggies, thawed and drained
  • 1 tablespoons light sesame seeds
  • 1 tablespoons black sesame seeds
  • green onions, thinly sliced on the diagonal

Instructions

  • In a large bowl, whisk together the marinade ingredients. Add the sliced beef (1 pound) and toss to evenly coat. Marinade for 30 minutes.
  • Whisk together all sauce ingredients in a small bowl; set aside.
  • Prepare the noodles (8 ounces) according to package directions. Rinse under cold water, drain well, and set aside.
  • Heat the oil (2 tablespoons) in a 12-inch nonstick skillet over high heat just until smoking. Add half of the flank steak in a single layer. Cook without stirring for 60 seconds. Continue to cook, stirring occasionally, the another 60 seconds. Remove to a plate. Add 2 teaspoons oil to the skillet and repeat the cooking procedure with the remaining beef. Remove to a plate.
  • Add the remaining 2 teaspoons oil to the skillet and thawed vegetables to the pan and cook until tender-crisp. Add Sauce to the pan and bring to a boil. Add beef and any juice that has accumulated and the cooked noodles and simmer, adjusting heat as needed, until everything is heated through. Adjust seasoning.
  • Garnish with green onions and sesame seeds and serve.

Notes

  1. Other types of beef – Flank should be easy to get your hands on for this recipe, but sliced sirloin will work too. You can also make a ground Beef Chow Mein, though it’s definitely a little harder to eat with your chopsticks!
  2. Frozen veggies – If you can’t find the frozen Asian medley, you can substitute another veggie mix that has broccoli in it. If you want to substitute fresh veggies, you’ll need about 3 ½ cups of your favorite combination. Broccoli, bell peppers, yellow squash, sliced shiitake mushrooms . . . you just may need to stir-fry them a little longer to reach the crisp-tender stage since frozen veggies are often blanched before freezing.
  3. No noodles – Regular pasta can be used instead of the Chinese egg noodles in a pinch. Spaghetti is probably the closest in size, and you can try this little trick using baking soda to add a little more spring to the noodles so they’ll mimic the Chinese variety.

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 57g | Protein: 35g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 1493mg | Potassium: 588mg | Fiber: 2g | Sugar: 6g | Vitamin A: 35IU | Calcium: 73mg | Iron: 3.7mg