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How to Make Beef Chow Mein

This beef chow mein recipe makes a complete and flavorful meal with flank steak, fresh vegetables, stir-fried noodles, and an Asian-inspired sauce.
  • cook TIME 18 mins
  • prep TIME 7 mins
  • total TIME 25 mins
Course: Main CourseCuisine: Asian
Servings: 4 servings
Calories: 466 kcal
Author: Tuyet Pham, Luna Regina

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:

1

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.

2

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.

3

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.

4

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.

5

Prepare the bok choy: Slice off the root and separate the leaves. Chop the leaves away from the stem.

6

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.

7

Slice the onion: Cut the onion in half, slice off the head and root, and peel the skin. Slice the onion halves thinly.

8

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.

9

Cut the scallions: Cut the scallions into 2-inch segments.

Cook:

1

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.

2

Caramelize garlic: In a hot pan, add 1 tbsp canola oil and 1 tbsp garlic. Stir for 30 seconds or until caramelized.

3

Cook the beef: Add 12 oz flank steak, stir thoroughly for 3 minutes, and remove it from the pan.

4

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.

5

Incorporate the noodles and beef: Add the cooked beef and 14 oz cooked egg noodles to the vegetables. Stir for another 4 minutes.

6

Stir in the sauce: Add the sauce and mix thoroughly for 5 minutes. Remove from the heat when done.

7

Garnish and serve: Sprinkle 1/4 cup scallions and 1 tbsp unsalted roasted sesame seeds on top of the noodles. Enjoy.

Nutrition

Serving: 1 serving | Calories: 466kcal | Fat 18.2g | Saturated Fat 3.5g | Polyunsaturated Fat 5g | Monounsaturated Fat 8g | Cholesterol 93mg | Sodium 600mg | Potassium 629mg | Carbohydrate 47g | Fiber 4g | Sugar 6g | Protein 28g | Vitamin A 3568IU | Vitamin C 39mg | Calcium 84mg | Iron 3mg