Skip the takeout. This beef chow mein is ready in no time.25 minutes! This menu combines tender beef, crunchy vegetables, and chewy noodles. quick and delicious dinner It hits the spot every time.
Why Everyone Asks for Seconds
- Extra tender restaurant style beef:A quick marinade makes flank steak juicy and tender, giving you that classic takeout texture right at home.
- Perfectly Savory Noodles:The savory sauce clings to each noodle, providing a glossy, flavorful bite that isn’t dry or overpowering.
- Great on its own or as a side:It’s a satisfying meal on its own, but it goes well with egg rolls, crab rangoons, rice, and a simple cucumber salad and spreads easily.
Beef Chow Mein Ingredients
- beef: Slice the flank steak thinly against the grain!
- Baking Soda: that secret To tenderize beef.
- Chow Mein Noodles: Follow package instructions! I discovered that you rinse the noodles after boiling and draining the water. cold It prevents water from sticking!
- bean sprout: It’s optional, but I love the crunchiness and texture! You should add bean sprouts last to keep them fresh and crunchy!
How to Make Beef Chow Mein
Don’t be fooled by the short prep time of this beef chow mein recipe. This dish is full of delicious flavors. From marinated steak to salty noodles and crunchy vegetables, this is a one-pan dish you’ll want to eat over and over again.
- Marinade the steak: Combine flank steak, baking soda, and soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
- Make the chow mein sauce: In a small bowl, combine soy sauce, beef broth, sesame oil, oyster sauce, ginger, brown sugar, and cornstarch. Set aside.
- Prepare the noodles: Prepare chow mein noodles according to package directions.
- Cook: Heat oil in a large frying pan or wok over high heat. Add the thinly sliced flank steak and fry until cooked through. Add garlic and cook for another 30 seconds.
- Cook Coleslaw: Add coleslaw mix and stir-fry until cabbage is wilted, 1 to 2 minutes.
- Add to noodles: Add cooked noodles and sauce mixture and toss to coat. Be sure to add bean sprouts and green onions at the end to make it fresh and crunchy! Toss quickly, serve, and enjoy!
Beef Chow Mein
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ingredient
beef
- 1 pound thinly sliced flank steak
- ¼ teaspoon baking soda
- 2 tablespoon i am a willow tree
sauce
- ¼ cup low salt soy sauce
- ¼ cup beef broth
- 2 teaspoon sesame oil
- 2 tablespoon oyster sauce
- 2 teaspoon freshly grated ginger Or ginger paste
- 2 tablespoon light brown sugar
- 1 tablespoon cornstarch
chow mein
- 6 oz. dried chow mein noodles
- 1 tablespoon vegetable oil
- 2 cloves Minced garlic
- 2 cup Cabbage Salad Mix Cabbage and carrot mixture
- 1 cup bean sprout Rinse and strain.
- 2 stem chopped green onions
guideline
beef
- location 1 pound thinly sliced flank steak, ¼ teaspoon baking sodaand 2 tablespoons soy sauce In a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
sauce
- Mix together in a small bowl. ¼ cup low-sodium soy sauce, ¼ cup beef broth, 2 teaspoons sesame oil, 2 tablespoons of oyster sauce, 2 teaspoons freshly grated ginger, 2 tablespoons brown sugarand 1 tablespoon cornstarch. Set aside.
chow mein
- prepare 6 ounces dried chow mein noodles Follow package instructions.
- heat 1 tablespoon vegetable oilPlace in a large skillet or wok over high heat. add 1 pound thinly sliced flank steakFry until cooked through. add 2 cloves of minced garlicAnd cook for another 30 seconds.
- add 2 cups coleslaw mix Stir-fry the cabbage for 1 to 2 minutes until wilted.
- Add the boiled noodles and sauce mixture and toss to coat the noodles.
- add 1 cup bean sprouts and 2 stalks finely chopped green onions Lastly, keep them fresh and crunchy! Toss quickly, serve, and enjoy!
memo
- In the refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To reheat: Put it in the microwave for 1-2 minutes!
nutrition
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