chow mein

Beef Chow Mein

May 14, 2018
Beef Chow Mein from the side with chop sticks.

Here we are on our last Chow Mein recipe.‎ We have made a chicken chow mein recipe like you might get at a takeout Chinese place. We have made a vegetarian version with honey tofu and as a beekeeper, it is always fun when I can incorporate my own honey. Now, here we are making Beef Chow Mein. This series is all dedicated to the beautiful art of chow mein noodles and this Beef Chow Mein recipe helps celebrate it! Go straight to the recipe.

Still All About The Noodle

We now have been investigating Chow Mein for several weeks and if you don’t know by now, Chow Mein is a noodle dish. The essence and spirit of the dish lies in the noodles. So, we are going to pick our ingredients wisely and do our best to celebrate the noodles and allow the rest of the ingredients to be an accent to the star.

The Beef In Beef Chow Mein

We chose to use strip steak in our Beef Chow Mein. You can use flank or skirt steak, as well. What we are going to do for this beef is cut it into the frying size and marinate it. It is important to cut the beef into 1-2 inch strips AGAINST the grain. This will help make a tasty and tender beef. Like most of the other versions of this recipe, we are cooking the protein separately and then reincorporating it at the end.

Beef Chow Mein Marinade

We use a .5 lb section of beef and we are going to marinate it. We do not need to marinate it for long, but it will give this beef an awesome flavor. Just give a few hours for the beef to soak in the mixture and you are going to have such a tasty beef. TBH, I munch on the cooked beef almost every time I made it. It’s a problem. I know.

Vegetables

I am a fan of our sprouts, green onions, and baby bok choy combination that I have used a few times in this series. I am going to stick with this. One thing that is great about this combination is that none of these vegetables need a long time to cook and they are all of similar density. The similar density make them cook at about the same rate.

Noodles

Yes, the noodles are still king and you can find an indepth look at our noodle recipe (with pictures) in this homemade chow mein noodles post. If you have been following along, the sauce we are using is pretty similar to the other Chow Mein recipes we have made. In this case, we are using a beef broth, but still using a cornstarch thickener. If you are cooking this in a wok, the sauce thickens pretty quickly.

I hope you enjoy this great recipe and check out the other recipes we have! If you like what we are doing, sign up to get a weekly email from us and follow us on Instagram!

Beef Chow Mein Recipe

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Overhead beef chow mein

Beef Chow Mein

  • Author: Ben Myhre
  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 1 Hour 50 Minutes
  • Yield: 2 servings
  • Category: Stir Fry
  • Method: Wok
  • Cuisine: Asian

Description

This Beef Chow Mein stays true to the traditional recipe and has a ton of flavor that everybody will love.


Ingredients

Noodles

  • 156 grams Bread Flour
  • 1/4 teaspoon of salt
  • 1 eggs
  • water
  • ¼ cup oil For Frying

Vegetables

  • 1 tablespoons peanut oil
  • 1 Baby Bok Choy, chopped
  • 2 green onions, chopped
  • 1 Cup Bean Sprouts
  • 2-3 cloves of garlic, diced

Beef

  • .5 Pounds Strip steak with fat trimmed and cross cut into 1-2 inch strips
  • 1 + 1 Tablespoon Peanut Oil
  • 2 Tablespoon Soy Sauce
  • 1 Tablepoon Cornstarch

Noodle Sauce

  • 1 Tablespoon Cornstarch
  • ½ cup beef broth
  • 2 tablespoon of soy sauce
  • 1 Tablespoon oyster sauce
  • Dash pepper

Instructions

Raw Homemade Chinese Noodles (steps 2-11 are the raw noodle recipe from the base Noodle Recipe, prior to frying

  1. Add all ingredients, minus one tablespoon of peanut oil,  from the ‘Beef’ section to a bowl and allow to marinate in fridge while the noodles are being made.
  2. In large bowl, mix flour and salt
  3. In separate bowl, add egg and water to make a total weight of 78g
  4. Beat the eggs and water
  5. Slowly mix egg/water mixture into flour
  6. Once mixed, knead for 5 minutes (do not add water) in the bowl
  7. Leave bowl, loosely covered and let sit for 30 Minutes
  8. Knead for an additional minute and should be a smooth ball at this point
  9. Sprinkle flour onto rolling mat and use rolling pin to roll out dough to 1mm to 2 mm thick. BE PATIENT
  10. Cut thinly with knife. In the video, she folds the dough, but I just roll it and cut the individual noodles.
  11. Once all noodles are cut, they are ready for a boil
  12. Add to Boiling water for 2-3 minutes and then strain.
  13. Set Noodles aside.
  14. Mix all ingredients from noodle sauce
  15. Add 1 tablespoon of peanut oil to wok and heat
  16. Add baby bok choy, green onions, bean sprouts, and garlic to wok in that order.
  17. Cook until all ingredients are done. Remove veggies and set aside.
  18. Add one tablespoon of peanut oil to wok and heat
  19. Add beef and cook, while constantly stirring, until done.
  20. Remove and set aside
  21. Add 1/4 cup of peanut oil to wok and heat
  22. Once heated, add Noodles and fry for approximately 2 minutes or until noodles are crispy. The goal here is NOT to make them crispy like the ‘from a can’ variation, but noodles that have been fried enough so they are crispy on the outside, but still noodle-like.
  23. Add sauce to wok and allow to thicken
  24. Re-add the vegetables and beef and mix everything.
  25. Plate and serve!

I dig food and drink. One thing I really enjoy is digging deep into recipes and history. I like to think that I have an L.A. face and an Oakland bootie, but nobody has ever really verbalized it before. They are probably thinking it. Find out more in the About page.

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4 Comments

  • Reply
    Frank
    May 16, 2018 at 7:57 am

    Looks delicious, Ben! I’m impressed that you’ve made your own noodles. I make pasta at home all the time, as you probably will have guessed, but have never attempted chow mein. We have a fair number of Asian markets around here, so when the mood strikes, I buy my noodles there. But noodle-making is fun, and armed with this recipe, I may give it a go.

    • Reply
      Ben Myhre
      May 17, 2018 at 6:52 am

      I am starting to own the moniker ‘Noodle Ben’ around my house.

  • Reply
    Jeff the Chef
    May 16, 2018 at 10:42 pm

    This sounds delicious!

    • Reply
      Ben Myhre
      May 17, 2018 at 6:52 am

      IT IS! Thanks for reading, Jeff.

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