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Skip the takeout, this Beef Chow Mein is ready in just 25 minutes! Packed with tender beef, crisp veggies, and saucy noodles, it’s a fast, flavorful dinner that hits the spot every time.
Why Everyone Will Be Asking for Seconds
- Ultra-tender, restaurant-style beef: A quick marinade keeps the flank steak incredibly juicy and tender, giving you that classic takeout texture right at home.
- Perfectly saucy noodles: The savory sauce clings to every strand of noodle for a glossy, flavorful bite that’s not dry or overloaded.
- Great on its own or with sides: It’s a satisfying meal by itself, but it also pairs well with egg rolls, crab rangoons, steamed rice, or a simple cucumber salad for an easy spread.
How to Make Beef Chow Mein
Don’t let the short prep time of this beef chow mein recipe fool you; this dish is packed with delicious flavor. From marinated steak to saucy noodles and crisp veggies, it’s a one-pan wonder you’ll want on repeat.
- Marinate the Steak: Place the flank steak, baking soda, and soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
- Make the Chow Mein Sauce: In a small bowl, whisk together soy sauce, beef broth, sesame oil, oyster sauce, ginger, brown sugar, and cornstarch. Set aside.
- Prep the Noodles: Prepare chow mein noodles according to package instructions.
- Cook: Heat oil in a large skillet or wok on high heat. Add the thinly sliced flank steak, and stir-fry until just cooked through. Add garlic, and cook for 30 more seconds.
- Cook Coleslaw: Add the coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
- Toss in Noodles: Add the cooked noodles and sauce mixture, then toss to coat. Add bean sprouts and green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!
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Beef
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Place 1 pound thinly sliced flank steak, ¼ teaspoon baking soda, and 2 tablespoons soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
Sauce
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In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup beef broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger, 2 tablespoons light brown sugar, and 1 tablespoon cornstarch. Set aside.
Chow Mein
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Prepare 6 ounces dry chow mein noodles according to package instructions.
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Heat 1 tablespoon vegetable oilin a large skillet or wok on high heat. Add 1 pound thinly sliced flank steak, and stir-fry until just cooked through. Add 2 cloves minced garlic, and cook for 30 more seconds.
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Add 2 cups coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
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Add the cooked noodles and sauce mixture, then toss to coat the noodles.
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Add 1 cup bean sprouts and 2 stalks chopped green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!
- In the Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- To Reheat: Pop it in the microwave for 1-2 minutes!
Calories: 285kcalCarbohydrates: 30gProtein: 23gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 45mgSodium: 1189mgPotassium: 405mgFiber: 3gSugar: 6gVitamin A: 66IUVitamin C: 12mgCalcium: 43mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: therecipecritic.com
