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!