Beef Chow Mein Noodles – the perfect easy one pan meal for busy weeknights. Best of all, this authentic Chinese restaurant quality recipe comes together in under 30 minutes and is much healthier and tastier than takeout! Plus weekly meal prep and recipe video
This Beef Chow Mein has all of those amazing restaurant takeout flavors and is made in just one pot.
Some make-ahead tips for this Beef Chow Mein
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- Use fresh or dried egg noodles. Fresh noodles are usually found in your local Asian market or some large grocery stores carry it in the International / Ethnic section or refrigerated section. Here are some:
- Dried ramen, yakisoba noodles or very thin pasta would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 8 ounces (about 225 grams – 2 cups) when cooked.
- Swap out the beef for your favorite protein – shrimp, chicken, pork and fried tofu work great in here.
- Use your favorite vegetables – Nappa cabbage, carrots and mung bean sprouts were used in this recipe but bok choy, broccoli and snap peas work equally as well.
- For easier weekly meal prep – The vegetables can be prepped ahead of time the day before and stored in a zip-top bag or airtight container.
- Try adding a couple teaspoons of sriracha sauce or some crushed red pepper flakes to spice things up.
- Makes great leftovers – make a batch on Sunday meal prep and pack for your weekly work or school lunch
Yields 3-4
Beef Chow Mein Noodles is made in one pan and full of authentic Cantonese flavors!
14 minPrep Time
10 minCook Time
24 minTotal Time
Save RecipeIngredients
For the sauce
2 tablespoons oyster sauce oyster sauce (leave out & add more soy sauce (if allergic) or coconut aminos for paleo)
3-4 tablespoons LOW sodium soy sauce (gluten free tamari or coconut aminos for paleo)
1-2 teaspoons honey (or sugar)
1 tablespoon corn starch (arrowroot starch for paleo)
2 teaspoons sesame oil
1 teaspoon rice wine or dry sherry (leave out if you don't have it in your pantry already)
1/8 teaspoon ground white pepper or red pepper chili flakes
Salt and black pepper to taste
1-2 teaspoons red pepper flakes or Sriracha (optional)
1 tablespoon water or more, as needed to thin out sauce
For the noodles
6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles (see photos in post) (OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed)
8 ounces (about 1/2 lb) flank steak or sirloin, trimmed of fat, very thinly sliced against the grain
Salt and black pepper, to taste
1 teaspoon cornstarch
4-5 tablespoons cooking oil, divided
2 garlic cloves, minced
½ teaspoon minced fresh ginger
1 cup broccoli florets
1/2 cup shredded purple cabbage (nappa or regular cabbage would work as well)
1/3 cup shredded or julienned carrots
2 green onions (cut into 2-inch length)
1/3 cup mung bean sprouts, rinsed and drained (leave out if can't find)
Sesame seeds, for garnish
For meal prep
Instructions
- In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
- Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes. The pan needs to be hot enough that you start seeing a little bit of smoke rising.
- Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Season with salt, black pepper and cornstarch.
- Cook until the meat is no longer pink (about 30 seconds making sure not to over cook). Quickly transfer beef to a serving plate and set aide. Add the same pan back to the stove and turn the heat to medium high heat. Add the remaining oil and let it heat up then toss in the broccoli, cabbage, ginger, garlic and carrots and saute for 2-3 minutes, or until tender crisp.
- Add the beef and the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.
- Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
- For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.
Notes
*Beef can be swapped out for shrimp, chicken or tofu.
*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage
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