Description
This Beef Chow Mein recipe is a quick and economical twist on the classic Chicken Chow Mein, using ground beef and vibrant vegetables to create a satisfying, complete dinner. The addition of scrambled egg helps the beef cling to the noodles perfectly, bringing together a flavorful, caramelized dish bursting with textures and Asian-inspired sauces.
Ingredients
Chow Mein
- 200g (7 oz) chow mein noodles or other thin yellow egg noodles or 3 ramen cakes
- 1 1/2 tbsp canola oil
- 2 garlic cloves, finely minced
- 200g (7 oz) beef mince / ground beef (any fat %)
- 3 green onion stems, cut into 5cm (2″) lengths, white and green parts separated
- 1 egg
- 2 cups green cabbage, finely sliced (or Chinese cabbage)
- 1 carrot, peeled and cut into thin batons
- 1 heaped cup bean sprouts (~75g / 2 1/2 oz)
Chow Mein Sauce
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce
- 1 1/2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 1/2 tsp white sugar
- Pinch of white pepper
Sauce Thickener
- 1 1/2 tsp cornflour / cornstarch
- 3 tbsp water
Instructions
- Prepare Sauce: Mix all sauce ingredients (light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper) together in a small bowl and set aside. This sauce will flavor the beef first and then coat the noodles later.
- Make Sauce Thickener: In a separate small bowl, combine the cornflour (cornstarch) with the water to form a slurry. Set aside.
- Cook Noodles: Prepare chow mein noodles according to the package instructions, usually by boiling briefly, then drain well.
- Cook Beef: Heat canola oil in a large non-stick pan over high heat. Sauté minced garlic for about 10 seconds until fragrant. Add ground beef and cook, stirring, until it loses all pink color. Pour in 1 1/2 tablespoons of the prepared sauce and add the white parts of the green onions. Continue cooking for 2 minutes to allow the beef to caramelize nicely.
- Finish Sauce: Stir the cornflour slurry into the remaining sauce mixture to thicken it and set aside.
- Scramble Egg: Push the beef to one side of the pan and crack the egg into the pan. Mix the egg through the beef so that it scrambles slightly, which helps the beef stick to the noodles better.
- Add Vegetables: When the egg is mostly cooked, add the sliced carrot and cabbage to the pan. Cook, stirring, for about 1 minute until the cabbage begins to wilt.
- Toss Sauce with Noodles: Give the thickened sauce a quick stir, then add bean sprouts, cooked noodles, and the remainder of the sauce to the pan. Toss everything together for about 1 minute, ensuring the sauce coats the noodles evenly. Add the green parts of the green onions and toss for another minute.
- Serve: Divide the chow mein into bowls and serve immediately while hot.
Notes
- For the best texture, cook your noodles just until al dente according to the package instructions before tossing in the pan.
- Using ground beef instead of chopped beef saves prep time and allows easy caramelization.
- Scrambling the egg with beef helps the mixture cling nicely to the noodles.
- Feel free to add other vegetables such as bell peppers or mushrooms to suit your taste.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or in a microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Asian, Chinese
