Beef Chow Mein

4.67 from 9 votes

Easy 30-minute Beef Chow Mein features flavorful beef pieces, an abundance of veggies, and an addictively savory sauce, making it even better than takeout!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: beef chow mein

Servings: servings

Author: Chelsea Lords

Cost: $8.20

Equipment

Large pan non-stick

Ingredients

2 cups shredded green cabbage
2 teaspoons minced fresh ginger
1/4 cup green onions
1-1/2 teaspoons minced garlic
1/2 tablespoon cornstarch
1-1/2 tablespoons reduced-sodium soy sauce
1-1/2 tablespoons oyster sauce
1/3 cup beef stock or broth
1 tablespoon brown sugar not packed
1/2 teaspoon toasted sesame oil
1/2 teaspoon pepper
1/2 pound flank steak thinly sliced against the grain
3/4 teaspoon baking soda
1 (10-ounce) package frozen stirfry vegetables
1-1/2 tablespoons vegetable oil
1 (6-ounce) package crispy chow mein noodles
Toasted sesame seeds optional

US - Metric

Instructions

Finely shred the cabbage. Coarsely mince the ginger and garlic to avoid burning. Don’t use jarred or tubed versions. Thinly slice the green onions, separating the white roots from the greens; aim for about 1/4 cup of sliced roots. Set the sliced green parts aside for later.
Whisk cornstarch and soy sauce until smooth. Mix in oyster sauce, beef stock, brown sugar, sesame oil, and pepper. Whisk until smooth. Set aside for later use.
Slice beef thinly, about 1/4-inch thick, against the grain. Then cut long strips into 2–3 smaller pieces. Toss sliced beef with baking soda in a small bowl, cover, and refrigerate for 15 minutes for extra tenderness. After the 15 minutes, rinse beef thoroughly in a fine-mesh sieve. In a bowl, mix beef with 1-1/2 tablespoons of sauce, cover, and marinate for 15 minutes to an hour. Pat dry with a paper towel before using in recipe.
Follow package directions to prepare chow mein noodles. Rinse in cold water and set aside.
In a large nonstick pan, add frozen veggies without thawing or adding liquid. Cook over high heat, stirring frequently, until mostly thawed, about 5 minutes. Add vegetable oil if sticking occurs. Transfer veggies to a plate. In same pan, add 1 and 1/2 tablespoons of vegetable oil and keep over high heat. Briefly cook the white onion roots for 1–2 minutes, then add garlic and ginger, being careful not to burn them—cook for only 10–20 seconds. Add beef (patted dry from marinade) and stir constantly for about 1 minute until lightly browned on both sides but not cooked through.
Add cabbage directly to skillet. Stir continuously until wilted, about 1–2 minutes. Return reserved vegetables to pan. Add cooked noodles and sauce mixture. Toss with tongs for 1 minute. Finally, add thinly sliced green onion tops.
Enjoy immediately with toasted sesame seeds if desired.

Notes

Nutrition Note: The nutritional information includes chow mein noodles, but using a different type will affect the calculations.

Storage: Cool leftover beef chow mein before storing in airtight containers; refrigerate and eat within 5 days. Freeze fully cooled dish in an airtight container or freezer bag. Label with the date and freeze for up to 3 months.

Nutrition