Beef Chow Mein Classic American

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A beloved American-Chinese classic, Beef Chow Mein pairs tender slices of marinated flank steak with chewy wheat noodles and crisp vegetables in a glossy savory brown sauce. Built on a screaming-hot wok sear and a balanced soy-oyster base, this is the takeout-style version you can master in your own kitchen.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 7 gSugar
• 33 gProtein
• 980 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 540 mcgVitamin A

Ingredients

For the Beef and Marinade

• 12 oz flank steak, sliced thin across the grain
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced

For the Chow Mein Sauce

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon granulated sugar
• 1 teaspoon sesame oil
• 1/2 cup low-sodium beef broth
• 1 tablespoon cornstarch
• 1 teaspoon white pepper

For the Stir Fry

• 12 oz fresh or dried chow mein wheat noodles
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, sliced
• 2 stalks celery, bias-sliced
• 1 red bell pepper, julienned
• 1 large carrot, julienned
• 2 cups bean sprouts
• 3 scallions, cut into 2-inch pieces

Directions

1. In a medium bowl, toss the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, ginger, and garlic. Let marinate for 15 minutes while you prep the other ingredients.
2. Whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, beef broth, cornstarch, and white pepper in a small bowl until the cornstarch fully dissolves. Set aside.
3. Cook the chow mein noodles according to package directions, about 3 to 4 minutes for fresh or 5 for dried. Drain, rinse briefly under cool water, toss with 1 teaspoon of the vegetable oil to prevent sticking, and set aside.
4. Heat 1 tablespoon of oil in a wok or large skillet over high heat until just smoking. Add the marinated beef in a single layer and sear undisturbed for 1 minute, then stir-fry until just browned but still slightly pink, about 1 more minute. Transfer to a plate.
5. Add the remaining 2 tablespoons of oil to the wok. Stir-fry the onion, celery, bell pepper, and carrot for 2 to 3 minutes until crisp-tender.
6. Pour in the prepared sauce and bring to a simmer, stirring until it thickens and turns glossy, about 30 seconds.
7. Return the beef to the wok along with the cooked noodles and bean sprouts. Toss vigorously for 1 to 2 minutes until everything is evenly coated and heated through.
8. Stir in the scallions, give one final toss, and serve immediately in shallow bowls.

Cook’s Notes

• Slice the flank steak very thinly across the grain, then freeze it for 15 minutes first for cleaner cuts.
• Get the wok or skillet ripping hot before adding the beef so you get a proper sear instead of steaming.
• If using dried chow mein, don't overcook the noodles since they finish softening in the wok.
• Add the bean sprouts and scallions at the very end so they stay crisp and bright.
• A splash more broth at the end loosens the sauce if the noodles have absorbed too much while tossing.

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