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!
1/2pound (8 oz)flank steakthinly sliced against the grain
3/4teaspoonbaking soda
2cupsgreen cabbagecut in small shreds
1 and 1/2teaspoonsgarlic clovesminced (2 large cloves)
2teaspoonsfresh gingerminced (1-inch piece)
1/4cupgreen onions(3 onions)
1 and 1/2tablespoonsvegetable oil
1package (6 oz)chow mein noodles(WEL-pak noodles)
1/2tablespooncornstarch
1 and 1/2tablespoonslite soy sauce
1 and 1/2tablespoonsoyster sauce
1/3cupbeef stock(beef broth works)
1tablespoonbrown sugarlightly measured, do not pack!
1/2teaspoontoasted (or plain) sesame oil
Freshly cracked pepper
Optional: toasted sesame seeds
Instructions
BEEF PREP: Slice beef thinly (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 optionally rinse beef thoroughly in a fine-mesh sieve. In a bowl, mix beef with 1 and 1/2 tablespoons of sauce, cover, and marinate for 15 minutes to an hour. Pat dry with a paper towel before using in recipe.
VEGGIEPREP: Prepare ingredients ahead as cooking is quick! Finely shred cabbage. Coarsely mince ginger and garlic—avoid too fine to prevent burning (avoid jarred or tubed ginger/garlic). Thinly slice green onions, separating white roots from greens; aim for around 1/4 cup sliced roots. Set aside sliced green parts for later use.
SAUCEPREP: Whisk cornstarch and soy sauce until smooth. Mix in oyster sauce, beef stock, brown sugar, sesame oil, and pepper to taste (I add 1/2 teaspoon). Whisk until smooth. Set aside for later use.
NOODLES: Follow package directions to prepare chow mein noodles. Rinse in cold water and set aside.
COOK: In a large nonstick skillet, 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 skillet, 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.
COOKCONT.: 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
Nutritional information includes chow mein noodles, but using a different type will affect the calculations.