Crispy Cantonese Beef Chow Mein

Ingredients

• 227 g (½ lb; about 3–4 cups)fresh Cantonese-style steamed chow mein noodles
• 60–90 ml (4–6 tablespoons)oil
• 2 slicesginger
• ½green pepper, sliced
• ½yellow onion, sliced
• 227 g (½ lb)beef flank steak, or another beef steak
• 5 ml (1 teaspoon)sesame oil
• 15 ml (1 tablespoon)soy sauce
• 7.5 ml (½ tablespoon)Shaoxing cooking wine
• 15 ml (1 tablespoon)water
• 12 g (1½ tablespoons)cornflour
• 60 ml (¼ cup)cold water
• 60 ml (4 tablespoons)oyster sauce
• 5 ml (1 teaspoon)dark soy sauce
• ½ teaspoonsugar
• 1.25 ml (¼ teaspoon), optionalsesame oil
• 180 ml (¾ cup)water
• To tastespicy chilli crisp or chilli oil

Instructions

1. 1

   Prepare vegetables

   Slice the green pepper and onion into strips and set them aside.

2. 2

   Loosen noodles

   Put the noodles in a colander and gently loosen them by hand. Run hot tap water over them for 2–3 minutes, or soak them in boiling water for 1 minute, until softened. Set aside.

3. 3

   Slice the beef

   Cut the beef against the grain into thin slices and place it in a bowl.

4. 4

   Marinate beef

   Add 5 ml sesame oil, 15 ml soy sauce, 7.5 ml Shaoxing cooking wine and 15 ml water. Mix well and leave to marinate at room temperature for 15 minutes.

5. 5

   Mix cornflour

   In a bowl, stir the cornflour into 60 ml cold water until no lumps remain.

6. 6

   Finish sauce

   Mix in the oyster sauce until smooth. Add the sugar, dark soy sauce, optional 1.25 ml sesame oil and 180 ml water. Stir well and set aside.

7. 7

   Heat the pan

   Set a wok or frying pan over medium to medium-high heat.

8. 8

   Heat the oil

   Add 60–90 ml oil and wait until it shimmers. Add more if needed to suit the size of the pan; the oil should cover the bottom to a depth of about 3 mm.

9. 9

   Crisp the noodles

   Add the softened noodles and pan-fry for 2–3 minutes without flipping. Shake the pan occasionally to keep them moving and prevent burning. Flip the noodles, add more oil, then fry the other side for 2–3 minutes, shaking the pan occasionally.

10. 10

    Set noodles aside

    When the noodles are crisp, remove them from the pan and spread them on a serving plate.

11. 11

    Toast the ginger

    Set the hob to medium-high and add 15 ml oil to the pan. When hot, add the ginger slices and toast until golden brown.

12. 12

    Cook the beef

    Add the beef and fry for 2–3 minutes, until it is about 80% cooked.

13. 13

    Stir-fry vegetables

    Add the onion and green pepper and stir-fry with the beef for 2–3 minutes, taking care not to overcook the vegetables.

14. 14

    Stir the sauce

    Give the sauce a quick stir to redistribute the cornflour, which may have settled at the bottom of the bowl.

15. 15

    Thicken the sauce

    Push the beef and vegetables to one side of the pan and pour in the sauce. Stir until it thickens, darkens and begins to bubble.

16. 16

    Coat the filling

    Mix the beef and vegetables into the sauce, coating them well, and cook for about 1 minute.

17. 17

    Remove ginger

    Take out and discard the ginger slices.

18. 18

    Serve the noodles

    Spoon the beef, vegetables and sauce over the crispy noodles. Serve with chilli oil on the side.

What is Cantonese beef chow mein?

Chow mein is a Chinese noodle dish whose name is commonly associated with stir-fried noodles. Cantonese-style crispy chow mein is served with crisped noodles topped with a savoury sauce and other ingredients.

Here, beef, green pepper and onion are cooked in an oyster sauce mixture and spooned over the noodles. The contrast between the crisp base and saucy topping is what makes this version work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 22g protein, 45g carbs, 32g fat.

The noodles provide most of the carbohydrates, while the frying oil and sesame oil contribute much of the fat. Beef supplies protein, with additional fat and flavour from the oyster sauce and oils. To balance the plate, serve it with a side of steamed greens.

Choose noodles that crisp well

Fresh noodles: Cantonese-style steamed chow mein noodles are the recipe’s starting point. Loosen them gently with hot water so they separate before frying.

Dry them off: Drain the softened noodles well before they go into the pan. Excess water makes it harder for them to crisp.

Cut and marinate the beef

Against the grain: Slice the flank steak across its visible muscle fibres into thin pieces. This gives the beef a more tender bite.

Short marinade: Soy sauce, sesame oil, Shaoxing wine and water season the beef while it rests for 15 minutes. Keep the slices separate enough to cook evenly in the pan.

Get the sauce smooth

Cornflour first: Stir it into cold water until smooth before adding the oyster sauce and seasonings. This helps avoid lumps in the finished sauce.

Stir again: Cornflour settles as the sauce stands, so mix it just before pouring it into the pan. Once heated, it thickens and coats the beef and vegetables.

Crisp the noodles in the pan

First side: Let the noodles fry undisturbed for 2–3 minutes so they can form a crisp layer. Shake the pan now and then to keep them moving and avoid scorching.

Second side: Flip the noodles, add more oil if needed, and fry for another 2–3 minutes. A wide pan gives the noodles more room to crisp.

Watch the beef and vegetables

Beef: Fry it for 2–3 minutes, aiming for about 80% cooked before adding the vegetables. It cooks further once the sauce is added.

Vegetables: Stir-fry the onion and pepper for 2–3 minutes, keeping them from becoming too soft. The finished vegetables should still have some bite.

Serve while the noodles are crisp

Keep the crispy noodles on the plate while you finish the topping, then spoon the beef and sauce over them just before serving. This helps preserve the contrast in texture.

Chilli crisp or chilli oil can be served alongside so everyone can add as much as they like. The recipe’s savoury sauce also pairs well with a simple side of greens.

Recipe notes & tips

• Loosen the noodles gently so they do not break apart.
• Let the oil shimmer before adding the noodles.
• Use a wide pan so the noodles have room to crisp.
• Stir the sauce just before adding it to the pan.
• Have the vegetables sliced and the sauce mixed before you start frying.
• Serve the topping promptly after spooning it over the noodles.

Variations

• More vegetables: Add extra sliced pepper or onion for a vegetable-forward topping.
• Different steak: Use another cut of beef steak in place of flank steak.
• Extra chilli: Serve with more chilli crisp or chilli oil on the side.
• Skip optional sesame oil: Leave out the ¼ teaspoon in the sauce if preferred.
• Crispier noodles: Fry the noodles in batches if your pan is too small to give them space.

Common mistakes to avoid

• Wet noodles: Drain them well after loosening so excess water does not get in the way of crisping.
• Flipping too soon: Leave the first side undisturbed for 2–3 minutes before turning.
• Lumpy sauce: Mix the cornflour with cold water until smooth before adding the other sauce ingredients.
• Settled cornflour: Stir the sauce again just before pouring it into the pan.
• Overcooked vegetables: Stir-fry them for about 2–3 minutes and stop while they still have some bite.
• Burning noodles: Shake the pan occasionally and adjust the heat if the noodles brown too quickly.

How to store

For the best texture, serve the noodles as soon as they are topped. If storing leftovers, keep the noodles separate from the beef and sauce in airtight containers in the fridge and eat within 2 days. Reheat the topping in a pan until hot; the noodles can be reheated in a frying pan, though they may not remain as crisp.

Frequently asked questions