Beef Chow Mein (Chǎomiàn)
炒面 chǎomiànSay it: chow myen
Bite into these springy noodles and you will taste tender slices of beef coated in a rich savory sauce with crisp vegetables delivering a satisfying smoky char that makes this quick stir-fry a favorite one-pan dinner any night of the week.
Beef Chow Mein (Chǎomiàn)
炒面, chǎomiàn
Pronounced chow myen
- Serves
- 4
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, shellfish, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beef and marinade
Noodles and vegetables
Sauce
Stir-fry oil
Method
Heat a large pot of water until boiling. Boil the noodles just until they soften: 30 to 60 seconds for fresh chow mein or follow the dried package timing but pull them out one minute early. Immediately rinse under cold running water, drain thoroughly, then mix with 1 teaspoon of neutral oil and reserve.
Place the sliced flank steak in a bowl with baking soda, Shaoxing wine, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, cornstarch, and 2 teaspoons neutral oil. Massage the mixture thoroughly until all liquid is absorbed, then allow it to rest 10 to 15 minutes.
Combine the stock or water with the remaining 1 tablespoon light soy sauce, remaining 1 teaspoon dark soy sauce, remaining 1 tablespoon oyster sauce, sugar, sesame oil, and white pepper in a small bowl, whisking until the sugar fully dissolves.
Set a wok or wide skillet over maximum heat until it begins to smoke lightly. Pour in 1 tablespoon neutral oil, swirl to coat the surface, then spread the beef in one even layer. Allow it to sear untouched for 30 seconds, turn the pieces, and continue stir-frying until barely cooked through, roughly 1 minute longer. Transfer the beef to a plate.
Add the final 1 tablespoon neutral oil to the hot wok. Drop in the minced garlic, grated ginger, and white scallion segments and cook while stirring for 30 seconds until aromatic. Introduce the julienned carrot and stir-fry 1 minute so it starts to wilt slightly.
Return the prepared noodles and seared beef along with any collected juices into the wok. Drizzle the prepared sauce across everything, raise the heat to its highest point, and use lifting and tossing motions to coat the noodles evenly for about 45 seconds.
Toss in the mung bean sprouts and green scallion pieces, then stir-fry an additional 1 to 2 minutes so the sprouts stay crunchy while the sauce reduces and thickens slightly. Serve right away.
Regional variant: Soy Sauce Chow Mein (豉油皇炒面)
Leave out the beef, oyster sauce, and cornstarch entirely. Stir-fry the cooked thin egg noodles in a very hot wok together with light soy sauce, dark soy sauce, a small amount of sugar, and a little hot water or stock. Add bean sprouts and scallions at the end, briefly pressing the noodles to the wok bottom to form a gentle golden crust.
Cook's notes
- Choose the freshest and thinnest egg noodles available; when working with dried noodles, avoid cooking them completely before the stir-fry step.
- Prepare every ingredient and have them positioned right next to the stove before heating the wok because the entire process finishes rapidly.
- To develop extra smoky wok hei flavor, leave the noodles untouched against the hot surface for 30 seconds once they are added.
Serve with
Present it as a complete meal alongside hot chili oil or Chiu Chow chili sauce; it pairs nicely with a clear broth or jasmine tea.
Make ahead and storage
Refrigerate any remaining portions up to 3 days. When reheating, return the noodles to a hot wok and add a small amount of water to restore moisture and prevent dryness.
