Ah, beef chow mein—a dish that somehow encapsulates both comfort and excitement in a single bowl. It reminds me of cozy Friday nights, when the kitchen hums with the sizzling of beef and the aroma of soy sauce fills the air, mixing with laughter and maybe a hint of impatience as everyone waits for it to be ready. It’s not just a meal; it’s a celebration of flavors and textures, a little spicy, slightly sweet, and infinitely satisfying.
Steps
- Boil the chow mein noodles according to the package instructions. Once cooked, drain them and rinse under cold water to prevent them from sticking.
- Prepare the chow mein sauce by mixing cornflour, dark soy sauce, and Chinese rice wine in a bowl until smooth. Add kecap manis, hoisin sauce, beef stock, sesame oil, and white pepper, and set aside.
- Heat two tablespoons of sunflower oil in a wok over high heat. Season the thinly sliced steak with garlic salt and black pepper, then fry in the wok for 2-3 minutes until browned. Remove the steak and set aside.
- In the same wok, add the remaining tablespoon of oil and fry the onion, garlic, and carrot for about 3 minutes, stirring frequently.
- Add the green pepper, cabbage, and beansprouts to the wok and continue to cook for another 2 minutes, ensuring everything is well-mixed.
- Return the steak to the wok, add the noodles, and pour the chow mein sauce over everything. Stir-fry for 2-3 minutes until the sauce evenly coats the noodles and vegetables.
- Serve the dish hot, garnished with chopped spring onions, sesame seeds, and chili flakes.
Ingredients
- 150 g (5.3 oz) dried chow mein noodles or dried fine egg noodles
- 3 tablespoons sunflower oil
- 300 g (10.5 oz) thinly sliced sirloin, skirt, or flank steak
- ¼ teaspoon garlic salt
- ½ teaspoon black pepper
- 1 small onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and sliced into matchsticks
- ½ green bell pepper, deseeded and sliced
- ¼ savoy cabbage, thinly sliced
- 100 g (3.5 oz) bean sprouts
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons hoisin sauce
- 90 ml (1/3 cup) beef stock
- 1 tablespoon sesame oil
- ¼ teaspoon white pepper
- Chopped spring onions (scallions)
- Sesame seeds
- Chilli flakes
Nutritional Values
Calories: 1880kcal | Carbohydrates: 204g | Protein: 104g | Fat: 72g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Trans Fat: 4g | Cholesterol: 184mg | Sodium: 5944mg | Potassium: 2456mg | Fiber: 24g | Sugar: 56g | Vitamin A: 12692IU | Vitamin C: 144mg | Calcium: 196mg | Iron: 16mg
FAQ
- Can I prepare Beef Chow Mein in advance or freeze it?
- It’s best to enjoy Beef Chow Mein immediately after cooking, as it doesn’t maintain its texture and flavor well when made ahead of time or frozen.
- What are some ingredient alternatives for this recipe?
- You can substitute the steak with chicken or prawns. Additionally, you can incorporate different vegetables such as mushrooms, bamboo shoots, red peppers, or mange tout for variety.
- How can I adjust the recipe to serve different numbers of people?
- To reduce the recipe, you can halve it to serve two people while maintaining the same ingredient ratios and cooking times. To increase it, be mindful of the wok’s capacity and cook the steak in batches if needed, along with extended cooking times for the vegetables and full dish to ensure everything is heated through.
- What is a good tip for slicing the steak thinly?
- To make slicing easier, place the steak in the freezer for 30-40 minutes to firm it up slightly. This helps you achieve thinner, more even slices.
- What can I use if I can’t find chow mein noodles?
- If chow mein noodles are unavailable, you can use fine egg noodles, although they may have a slightly eggier taste. Ramen noodles can also be a suitable alternative, just discard the flavor packet.
Tips
- Freeze the Steak for Easier Slicing: Placing the steak in the freezer for 30-40 minutes will firm it up, making it easier to slice thinly against the grain.
- Prevent Noodles from Sticking: Cook the noodles according to the package instructions, then immediately drain and rinse them under cold water to stop them from sticking together.
- Mix Cornflour Correctly: Ensure that you mix the cornflour with the other sauce ingredients before adding any warm stock, as adding it directly to hot stock can cause lumps.
- Adapt to Your Taste: Feel free to swap out the steak for chicken or prawns, or add different vegetables like mushrooms or red peppers to make the dish your own.
Equipment
- Wok – A large wok is essential for stir-frying the steak, vegetables, and noodles effectively.
- Tongs – Useful for tossing the noodles and ingredients together in the wok.
- Slotted Spoon – Handy for removing the steak from the wok after frying.
- Chef’s Knife – For slicing the steak and vegetables thinly.
