Beef Chow Mein
This Beef Chow Mein features tender flank steak and vibrant vegetables stir-fried to perfection, creating a comforting yet adaptable dish that’s easy to make at home.
Ingredients
Beef and Marinade
- 1 pound thinly sliced flank steak Sirloin or chicken can be substituted.
- ¼ teaspoon baking soda Helps to tenderize the beef.
- 2 tablespoons soy sauce Use low-sodium for a balanced flavor.
- 2 teaspoons sesame oil Essential for flavor.
- 2 teaspoons freshly grated ginger or ginger paste Adds warmth and freshness.
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup beef broth Homemade is ideal.
- 2 tablespoons oyster sauce Provides umami flavor.
- 2 tablespoons light brown sugar Balances savory flavors.
- 1 tablespoon cornstarch Thickens the sauce.
Noodles and Vegetables
- 6 ounces dry chow mein noodles Can substitute with egg noodles.
- 1 tablespoon vegetable oil For stir-frying.
- 2 cloves minced garlic
- 2 cups coleslaw mix (cabbage and carrot mixture) Adds crunch with minimal effort.
- 1 cup bean sprouts Rinsed and strained.
- 2 stalks chopped green onions For garnish.
Instructions
Preparation
- In a bowl, mix the flank steak with baking soda, 2 tablespoons of soy sauce, sesame oil, and ginger. Let it marinate for about 15 minutes.
- Cook chow mein noodles according to package instructions, then drain and set aside.
- In a small bowl, whisk together the low-sodium soy sauce, beef broth, oyster sauce, brown sugar, and cornstarch. Set this aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and sear until just browned.
- Add minced garlic and coleslaw mix, stir-frying for another 2-3 minutes.
- Pour in the prepared sauce, then add cooked chow mein noodles and bean sprouts. Toss everything gently for 2-3 minutes.
Serving
- Serve hot, garnished with chopped green onions.
Notes
For an extra touch, drizzle with soy sauce or chili oil when serving. Store leftovers in airtight containers for 2-3 days in the fridge or freeze for up to a month.