How to Make Beef Chow Mein
- cook TIME 18 mins
- prep TIME 7 mins
- total TIME 25 mins
Ingredients (19)
- 12 oz flank steak cut into thin slices
- 14 oz cooked egg noodles from 7 oz dry
- 4 oz cabbage sliced
- 2 oz carrots julienned
- 2 oz bok choy leaves separated and chopped
- 2 oz red bell peppers cut into bite-sized pieces
- 2 oz onion sliced
- 3 fl oz water
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp garlic minced
- 1 tbsp sesame oil
- 1/2 tbsp hoisin sauce
- 2 tsp cornstarch
- 1 tsp brown sugar
- 1 tsp Sriracha
- 1/2 tsp pepper
- 2 tbsp canola oil divided
- 1/4 cup scallions cut into segments
- 1 tbsp unsalted roasted sesame seeds
INSTRUCTIONS
Prep:
Cook the noodles: Bring a pot of water to a boil. Cook the dried egg noodles for 2 minutes then drain, shock them with cold water, and set them aside.
Slice the beef: Carefully check for the direction of the muscle fibers and use a chef’s knife to cut against the grain. Cut the steak into thin slices.
Slice the cabbage: Cut the cabbage in half through the middle and remove the core on each half. Lay each half flat and slice thinly to shred.
Cut the carrot: Peel the skin with a vegetable peeler and cut off the top. Peel into the carrot to make thin slices, then cut the slices into thin strips.
Prepare the bok choy: Slice off the root and separate the leaves. Chop the leaves away from the stem.
Cut the bell peppers: Slice off the top and bottom of the pepper then cut it open to remove the seeds. Slice into 1/2 inch strips, and cut those strips into bite-sized pieces.
Slice the onion: Cut the onion in half, slice off the head and root, and peel the skin. Slice the onion halves thinly.
Mince the garlic: Slice off the root of the cloves and mash them with your knife to easily remove the skin. Mince the garlic with a mincer or a knife.
Cut the scallions: Cut the scallions into 2-inch segments.
Cook:
Make the sauce: In a small bowl, add 3 fl oz water, 3 tbsp reduced-sodium soy sauce, 1 tbsp sesame oil, 1/2 tbsp hoisin sauce, 2 tsp cornstarch, 1 tsp Sriracha, 1 tsp brown sugar, and 1/2 tsp pepper. Mix until combined. Set aside.
Caramelize garlic: In a hot pan, add 1 tbsp canola oil and 1 tbsp garlic. Stir for 30 seconds or until caramelized.
Cook the beef: Add 12 oz flank steak, stir thoroughly for 3 minutes, and remove it from the pan.
Cook the vegetables: In the same pan, add 1 tbsp canola oil, 4 oz cabbage, 2 oz carrots, 2 oz red bell peppers, 2 oz bok choy, and 2 oz onion. Stir for 4 minutes.
Incorporate the noodles and beef: Add the cooked beef and 14 oz cooked egg noodles to the vegetables. Stir for another 4 minutes.
Stir in the sauce: Add the sauce and mix thoroughly for 5 minutes. Remove from the heat when done.
Garnish and serve: Sprinkle 1/4 cup scallions and 1 tbsp unsalted roasted sesame seeds on top of the noodles. Enjoy.
