If you’re anything like me, when you get an urge for a certain type of food, it can be hard to think of anything else. The other day I had a strong craving for Chinese food and I knew I needed to make some. The recipe I will be sharing today is Beef Chow Mein which I like to make with authentic ingredients, for best results. One of the easiest ways to make this dish seem like it came straight from a restaurant, is to go to a Chinese grocer where you will easily find the ingredients. Although you might be able to find similar items at your local grocer, its worth the extra effort and your family or guests will definitely notice the difference! Some of the things you will need here will be “fresh” chow mein noodles (sometimes called hong kong noodles), Chinese rice wine, and oyster sauce.
An important step in making this recipe involves properly cooking the chow mein, which just need a brief thirty seconds to a minute to boil. You want to try to basically get the noodles to start to separate and soften, but not get mushy. After you pull them out, give them a quick wash in cold water to cool before frying them in a pan. You will end up with a crispy “noodle pancake” which will partly soften up after you top it with the sauce.
I’m getting so hungry writing this post as it’s almost lunch time for me and I have leftovers of my chow mein in my fridge now so I’m off to eat some. Needless to say this recipe keeps well as leftovers, so enjoy it for days!
Hope that you and your family enjoy these as much as we do! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
Never miss another recipe again by subscribing to our Sneaky Mommies weekly newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 8 oz fresh thin Chinese egg noodles, sometimes called Hong Kong Noodles, or chow mein noodles
- 1 flank steak, approximately ½ lb
- ¼ tsp sugar
- ¼ tsp Asian sesame oil
- 2 tbsp soy sauce
- 2 tbsp Chinese rice wine or medium dry Sherry
- 2 tbsp oyster sauce
- 2 tsp cornstarch
- ¼ tsp white pepper
- ½ cup chicken broth
- ½ cup plus 2 tbsp vegetable oil
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 3 green onions, chopped
- 5 oz fresh shiitake mushrooms, stems discarded and caps quartered, about 2½ cups
- 6 oz broccoli florets cut 1-inch-wide
- 2-3 Thai birds eye chilies thinly sliced OPTIONAL if you like spice
- Bring a large pot of unsalted water to a boil, then add noodles, stirring to separate, and cook about 30 seconds. Drain in a colander and rinse under cold water until noodles are cool, shake to drain excess water.
- With the grain cut steak into 1½ to 2 inch wide strips. Then cut each strip across the grain into ¼ inch thick slices and put in a medium bowl. Toss the beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch and mix with your hands. Let beef marinate at room temperature while preparing next steps.
- Stir remaining 1 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp oyster sauce, and 1 tsp cornstarch with ¼ tsp white pepper in a small bowl until smooth, then stir in the chicken broth.
- Heat a wok over high heat then add ½ cup of the vegetable oil and heat until just starting to smoke. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4-5 minutes, rotating noodle cake with a spatula to brown evenly and lifting occasionally to check colour. Carefully flip noodle cake over with a spatula and tongs, then cook until other side is golden, 2-3 minutes more. Transfer noodle cake to a large paper lined plate to drain excess oil. Discard any left over oil and wipe out with paper towels.
- Transfer the noodle cake to a platter and cover to keep warm.
- Heat wok over high heat then add 1 tbsp oil down the side of the wok, then swirl the oil to coat it. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook undisturbed, leting beef begin to brown about 1 minute, then stir fry until meat is just browned on all sides but still pink in centre about 1 minute. Transfer meat and any juices to a plate.
- Add 1 tbsp oil to wok over high heat. When oil just begins to smoke add ginger, garlic, and chilies and stir fry 5 seconds, then add green onion and stir fry another 30 seconds. Add mushrooms and stir fry until softened about 5 minutes. Add the broccoli and stir fry about 3 minutes more leaving them crisp-tender. Stir broth mixture then add to the wok and stir fry until sauce slightly thickens about 2 minutes. Add beef and stir to coat. Return mixture just to a boil then pour over noodle pancake.