Beef Chow Mein

A pan of stir-fried noodles with slices of beef, red bell peppers, bok choy, and green onions. A red checkered cloth is underneath the pan. Plates and ingredients are visible in the background.

4.67 from 3 votes

🥢🥩🍜 Learn how to recreate beef chow mein at home in 30 minutes that rivals your favorite Chinese restaurant! Full of juicy steak, tender noodles, crisp-tender veggies, and a savory sauce made with soy, garlic, ginger, and more, this is such a FLAVORFUL better-than-takeout recipe that will impress your family every time! Perfect for busy weeknights when you need to get dinner on the table in a hurry!

Prep Time15

Cook Time10

Total Time25

Course: 30-Minute Meals, Dinner

Cuisine: Asian

Keyword: beef chow mein

Servings:

Calories: 615cal

Ingredients

Beef and Marinade

1 pound flank steak or sirloin steak trimmed and sliced against the grain to 1/4-inch strips
2 tablespoons soy sauce I prefer lite or reduced sodium
2 tablespoons Chinese rice wine (wondering if you can substitute? Read the FAQs)
1 tablespoon cornstarch
12 ounces chow mein noodles wheat based noodles, or use ramen noodles from a packet of ramen soup, do not use egg noodles

Sauce

2 tablespoons soy sauce I prefer lite or reduced sodium
2 tablespoons oyster sauce (wondering if you can substitute? Read the FAQs)
2 teaspoons granulated sugar
2 teaspoons toasted sesame oil
½ teaspoon salt optional and to taste
½ teaspoon pepper optional and to taste

Veggies and More

1 tablespoon olive oil or vegetable oil (sesame oil can also be used, but it's much more flavorful and intense)
1 cup matchstick carrots
1 medium bok choy (or 2 smaller, trimmed and sliced into 1/2-inch wide segments)
1 medium red bell pepper seeded and sliced into thin strips (or your favorite color)
2 to 4 cloves garlic finely minced
1 teaspoon fresh ginger finely grated (or 1 1/2 to 2 teaspoons ground ginger)
5 Thai peppers kept whole (Can't find them? Use another type of small pepper or chile, as desired)
1 cup bean sprouts
3 green onions trimmed and sliced into thin rounds
1 to 2 teaspoons sesame seeds or to taste

Instructions

Beef and Marinade: To a medium bowl, add the steak, soy sauce, Chinese rice wine, cornstarch, toss, cover, and marinate for 15 minutes at room temperature. While the beef is marinating, move onto the next steps and keep multitasking.
Chow Mein Noodles: Cook the noodles according to package directions. When done, drain, rinse, and set aside.
Sauce: Meanwhile, whisk together all sauce ingredients. Set aside.
Stir Frying: Add a tablespoon of oil to a large skillet or wok, add the marinated steak to the pan and cook for about 4-5 minutes over medium-high heat, or until the beef is cooked through. Remove and set aside on a plate.
To the same skillet or wok (don't wipe it out), add the carrots, bok choy, bell pepper, garlic, ginger, and Thai peppers. Cook for about 4-5 minutes, or until the vegetables are crisp-tender. Stir and toss frequently to ensure even cooking. If desired, add additional oil as needed for proper cooking.
Combining It All: Add the cooked noodles, bean sprouts, green onions, sesame seeds, steak, toss very well to combine everything, and cook for about 2 more minutes.
Sauce: Slowly and evenly pour the sauce into the skillet and toss everything until the sauce completely coats all the ingredients, garnish with additional sesame seeds and/or green onions, and serve immediatley.
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that this dish is best when freshly made and served warm.

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