Some authentic Asian noodles with a ton of beef flavor. This delicious Beef Chow Mein is so tasty and has so many awesome qualities.
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!
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.
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.
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!
Products Used For This RecipePrint
This Beef Chow Mein stays true to the traditional recipe and has a ton of flavor that everybody will love.
- 156 grams Bread Flour
- 1/4 teaspoon of salt
- 1 eggs
- ¼ cup oil For Frying
- 1 tablespoons peanut oil
- 1 Baby Bok Choy, chopped
- 2 green onions, chopped
- 1 Cup Bean Sprouts
- 2–3 cloves of garlic, diced
- .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
- 1 Tablespoon Cornstarch
- ½ cup beef broth
- 2 tablespoon of soy sauce
- 1 Tablespoon oyster sauce
- Dash pepper
Raw Homemade Chinese Noodles (steps 2-11 are the raw noodle recipe from the base Noodle Recipe, prior to frying
- 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.
- In large bowl, mix flour and salt
- In separate bowl, add egg and water to make a total weight of 78g
- Beat the eggs and water
- Slowly mix egg/water mixture into flour
- Once mixed, knead for 5 minutes (do not add water) in the bowl
- Leave bowl, loosely covered and let sit for 30 Minutes
- Knead for an additional minute and should be a smooth ball at this point
- Sprinkle flour onto rolling mat and use rolling pin to roll out dough to 1mm to 2 mm thick. BE PATIENT
- Cut thinly with knife. In the video, she folds the dough, but I just roll it and cut the individual noodles.
- Once all noodles are cut, they are ready for a boil
- Add to Boiling water for 2-3 minutes and then strain.
- Set Noodles aside.
- Mix all ingredients from noodle sauce
- Add 1 tablespoon of peanut oil to wok and heat
- Add baby bok choy, green onions, bean sprouts, and garlic to wok in that order.
- Cook until all ingredients are done. Remove veggies and set aside.
- Add one tablespoon of peanut oil to wok and heat
- Add beef and cook, while constantly stirring, until done.
- Remove and set aside
- Add 1/4 cup of peanut oil to wok and heat
- 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.
- Add sauce to wok and allow to thicken
- Re-add the vegetables and beef and mix everything.
- Plate and serve!