Easy Beef Chow Mein

Ingredients

• 250 gBeef mince
• 300 gStraight-to-wok noodles
• 1/2Onion, thinly sliced
• 1 tbspGarlic, finely chopped
• 1/2Bell pepper, thinly sliced
• 1Carrot, julienned
• 100 gBean sprouts
• 3Spring onions, cut into 5 cm pieces
• 1/2 tspBlack pepper or white pepper
• 2 tbspVegetable oil or other neutral-flavoured oil
• 3 tbspOyster sauce
• 1 tbspDark soy sauce
• 3 tbspLight soy sauce
• 1 tbspShao Xing wine
• 1 tspSesame oil

Instructions

1. 1

   Mix the sauce

   In a small bowl, mix the oyster sauce, dark soy sauce, light soy sauce, Shao Xing wine and sesame oil. Set aside. Season the beef mince with 2 tablespoons of the sauce mixture and the black pepper, mix well and set aside.

2. 2

   Loosen the noodles

   Soak the noodles in boiling water for 1–2 minutes, gently loosening them with chopsticks or tongs. Drain, rinse with cold water and set aside.

3. 3

   Cook the beef

   Heat a wok or pan over medium-high heat and add 2 tablespoons of oil. Stir-fry the garlic for 10 seconds, then add the beef mince and cook for 3–4 minutes, until it is no longer pink.

4. 4

   Add vegetables

   Add the onion, carrot and pepper, and stir-fry for another 1–2 minutes. Add the noodles.

5. 5

   Add the sauce

   Pour the sauce over the noodles and combine everything evenly.

6. 6

   Finish the stir-fry

   Continue stir-frying over medium-high heat for another 1–2 minutes, then add the spring onions and bean sprouts.

What is beef chow mein?

Chow mein is a Chinese noodle dish whose name is commonly associated with fried noodles. Versions vary, and this one brings together beef mince, vegetables and noodles in a soy-based sauce.

Mince cooks quickly, while straight-to-wok noodles and a brief stir-fry keep the preparation suited to a fast weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 33g protein, 75g carbs, 31g fat.

The noodles provide most of the carbohydrates, while the beef contributes protein and some of the fat. Vegetable oil, sesame oil and the sauces also contribute fat and sodium; serve with extra vegetables if you want to balance the plate with more produce.

The sauce and seasoning

Sauce base: oyster sauce and light soy bring savoury depth, while dark soy adds a deeper colour. Shao Xing wine and sesame oil round out the mixture.

Seasoning the beef: a little of the sauce and the pepper go onto the mince before cooking. Keep the rest for the noodles and vegetables.

Prepare the noodles

Hot water: soaking the noodles for 1–2 minutes loosens them without a long boil. Separate them gently so they are easier to toss through the stir-fry.

Cold rinse: draining and rinsing helps stop the noodles cooking further before they go into the wok. Let excess water drain away so it does not dilute the sauce.

Cook in stages

Beef first: give the mince 3–4 minutes in the hot pan, stirring until no longer pink. Break up any large clumps as it cooks.

Vegetables next: the onion, carrot and pepper get a short 1–2 minute stir-fry before the noodles are added. This keeps the cooking moving while avoiding a long, soft-cooked finish.

Get the texture right

Pan heat: medium-high heat helps the ingredients cook quickly. If the pan is crowded, toss the contents in batches rather than letting them sit and steam.

Finish: stir the sauce through until the noodles are evenly coated, then add the spring onions and bean sprouts as directed. The sprouts bring a fresh, crisp contrast.

Serving ideas

Serve the chow mein straight from the pan while the noodles are hot. A simple side of extra vegetables can add colour and crunch alongside the beef and noodles.

If you are serving several people, divide it evenly while the ingredients are still well mixed, so each plate gets some beef, noodles and vegetables.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the wok, as the stir-fry cooks quickly.
• Mix the sauce ingredients thoroughly before setting some aside to season the beef.
• Loosen the noodles gently to avoid breaking them up.
• Keep the pan hot and stir the ingredients regularly for even cooking.
• Drain the rinsed noodles well before adding them to the pan.

Variations

• Use white pepper: swap it for black pepper if you prefer its more delicate flavour.
• Change the vegetables: use other quick-cooking vegetables in place of the pepper or carrot.
• Adjust the noodles: choose another noodle suitable for stir-frying if straight-to-wok noodles are unavailable.
• Make it less beefy: use less mince and increase the vegetables.
• Omit the wine: leave out the Shao Xing wine if you do not have it.

Common mistakes to avoid

• Crowding the pan: the ingredients can steam instead of stir-frying, so cook in batches if needed.
• Over-soaking the noodles: they may turn too soft in the pan, so stick to 1–2 minutes and loosen gently.
• Adding wet noodles: excess water can thin the sauce, so drain them thoroughly after rinsing.
• Cooking the garlic too long: it can catch in the hot pan, so stir it for 10 seconds before adding the mince.
• Adding all the sauce to the beef: reserve the rest for the noodles so the finished dish is coated evenly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat thoroughly in a pan, stirring until hot throughout; add a small splash of water if the noodles seem dry.

Frequently asked questions