Beef Chow Mein Recipe
A quick baking-soda-and-cornstarch marinade (velveting) keeps the beef tender through high-heat cooking, and parboiling the noodles just short of done lets them finish frying in the wok, so they end up springy and lightly charred instead of mushy.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 12 oz flank steak, thinly sliced against the grain
- 1/4 tsp baking soda
- 2 tsp cornstarch, divided
- 4 tbsp soy sauce, divided
- 10 oz dried chow mein noodles (or fresh, if available)
- 4 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1 cup bean sprouts
- 4 whole scallions, cut into 2-inch pieces
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
Nutrition per serving
- Calories
- 520
- Protein
- 26g
- Carbs
- 58g
- Fat
- 21g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a bowl, toss the sliced beef with the baking soda, 1 teaspoon cornstarch, and 1 tablespoon soy sauce. Let it sit at room temperature for 15 minutes, this is the velveting step that keeps the beef tender.
- 2Bring a pot of water to a boil and cook the noodles 1 minute less than the package directs. Drain, rinse briefly under cold water to stop the cooking, and toss with 1 teaspoon of the vegetable oil so they don't clump.
- 3Whisk together the remaining soy sauce, oyster sauce, dark soy sauce, remaining cornstarch, sesame oil, and white pepper in a small bowl. This is the sauce.
- 4Heat 1 tablespoon oil in a wok or large skillet over the highest heat until just smoking. Add the beef in a single layer and sear undisturbed for 60-90 seconds, then stir-fry 1-2 minutes more until just browned but not fully cooked through. Remove to a plate.
- 5Add another tablespoon of oil to the wok. Add the garlic and ginger and stir-fry for 15 seconds until fragrant.
- 6Add the cabbage and carrot and stir-fry 2 minutes over high heat until just wilted but still crisp.
- 7Push the vegetables to the side, add the last tablespoon of oil, and add the drained noodles. Spread them into the hot oil and let them sit undisturbed for 1-2 minutes to pick up some char before tossing.
- 8Return the beef to the wok along with the bean sprouts and scallions. Pour in the sauce and toss everything together vigorously for 1-2 minutes until the noodles are evenly coated and the beef is cooked through.
- 9Serve immediately while the noodles are still hot and glossy.
Tips & variations
- Swap the flank steak for skirt steak or sirloin, both slice thin and tenderize well with the same baking soda treatment.
- No fresh chow mein noodles at the store? Dried lo mein noodles or thin spaghetti both work as a substitute, just watch the boil time closely since they cook faster than they look.
- For a gluten-free version, use tamari in place of soy sauce and confirm the oyster sauce is labeled gluten-free (some brands add wheat).
- Add sliced bell pepper or snow peas along with the cabbage for more color and crunch.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet or wok with a splash of water or oil to loosen the noodles; microwaving works but leaves the noodles softer and less crisp.
Tips from the Tulo kitchen
- Slice the beef across the grain, not with it, or it will stay tough no matter how well it's velveted.
- Have every ingredient prepped and within arm's reach before turning on the heat; once the wok gets going, there's no time to chop.
FAQ
What noodles should I use for beef chow mein?
Fresh or dried chow mein noodles (thin, wheat-based egg noodles) are traditional. Lo mein noodles or thin spaghetti are reasonable substitutes if chow mein noodles aren't available.
Why are my chow mein noodles mushy instead of springy?
Overcooking the noodles in the boiling step is the usual cause. Pull them 1 minute before the package time says they're done, since they finish cooking and crisp up in the wok afterward.
Can I make beef chow mein with chicken instead?
Yes, thinly sliced chicken thigh works well with the same velveting marinade; reduce the initial sear time slightly since chicken cooks through faster than beef strips.
What's the difference between chow mein and lo mein?
Chow mein noodles are parboiled and then pan-fried until some strands crisp, while lo mein noodles are boiled fully and simply tossed with sauce without the extra frying step.
