Beef Chow Mein
Beef Chow Mein is a medium Chinese recipe that serves 4. 520 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 15 min | Cook: 25 min | Total: 55 min
Cost: $13.52 total, $3.38 per serving
Ingredients
- 2 cloves Garlic (minced)
- 0.5 large Onion (cut into large strips)
- 4 stalks Green Onions (white and green parts separated, cut into 2‑inch sections)
- 2 cups Bean Sprouts (washed and trimmed)
- 1 lb Beef Sirloin (thinly sliced against the grain)
- 2 Tbsp Light Soy Sauce
- 3 Tbsp Dark Soy Sauce (2 Tbsp for marinating, 1 Tbsp for noodle sauce)
- 1 Tbsp Oyster Sauce
- 2 tsp Sugar (1 tsp for marinating, 1 tsp for noodle sauce)
- 0.25 tsp Baking Soda
- 1 Tbsp Cornstarch
- 2 Tbsp Water (for marinating)
- 5 Tbsp Vegetable Oil (2 Tbsp for marinating, remainder for cooking)
- 2 Tbsp Rice Wine (Shaoxing)
- 1 pinch Salt
- 0.5 cup Unsalted Chicken Broth (use low‑sodium)
- 200 g Fresh Chow Mein Noodles (or substitute with spaghetti of equal weight)
Instructions
Prepare Aromatics and Beef
Mince the garlic, slice half a large onion into strips, separate the white and green parts of the green onions and cut each into 2‑inch sections, wash and trim the bean sprouts, and slice the beef thinly against the grain.
Time: PT5M
Marinate Beef
In a bowl combine 2 Tbsp light soy sauce, 2 Tbsp dark soy sauce, 1 Tbsp oyster sauce, 1 tsp sugar, 1/4 tsp baking soda, 1 Tbsp cornstarch, 2 Tbsp water and 2 Tbsp vegetable oil. Add the sliced beef, toss to coat, and let sit for 10 minutes.
Time: PT10M
Make Noodle Sauce
Mix together 1 Tbsp dark soy sauce, 1 Tbsp light soy sauce and 1 tsp sugar in a small bowl; set aside.
Time: PT2M
Cook Noodles
Bring a large pot of water to a boil, add the fresh chow mein noodles (or spaghetti) and cook according to package directions until al dente. Drain, return to the pot and toss with a drizzle of oil to prevent sticking.
Time: PT8M
Temperature: boiling
Stir‑Fry Vegetables
Heat 1 Tbsp oil in the wok over medium‑high heat. Add the onion strips, bean sprouts, and the white parts of the green onions. Sprinkle a pinch of sugar and a pinch of salt, then stir‑fry quickly for 2 minutes. Add 1 Tbsp rice wine and cook until the alcohol evaporates, then stir in half of the prepared noodle sauce.
Time: PT3M
Temperature: medium-high
Remove Vegetables
Transfer the cooked vegetables to a plate and set aside.
Time: PT1M
Cook Beef
Add another 1 Tbsp oil to the wok, then add the marinated beef and minced garlic. When the bottom is lightly browned, flip the pieces, add 1 Tbsp rice wine and stir‑fry until the wine cooks off. Add a splash of dark soy sauce for color, then pour in enough water (about 2‑3 Tbsp) to create a thin sauce; let it thicken, then remove the beef.
Time: PT5M
Temperature: medium-high
Pan‑Fry Noodles
Add 1 Tbsp oil to the wok, spread the drained noodles in a single layer and let them fry undisturbed for about 1 minute, then toss and fry another minute until the edges are slightly crisp.
Time: PT2M
Temperature: medium-high
Season Noodles
Pour the remaining half of the noodle sauce over the noodles, stir‑mix, then add the unsalted broth (or water) just enough to loosen the noodles. Cover the wok, reduce heat to low, and let the noodles absorb the liquid for 4‑5 minutes, stirring occasionally.
Time: PT5M
Temperature: low
Combine All Ingredients
Return the cooked vegetables and beef to the wok, toss everything together for another 2 minutes until heated through and evenly coated.
Time: PT2M
Temperature: medium-high
Serve
Transfer the Beef Chow Mein to a serving platter, garnish with the remaining green onion tops, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 3g
Dietary info: contains meat, contains gluten, contains soy
Allergens: soy, wheat, shellfish
Ingredient Substitutions
- Instead of Onion: shallot
- Instead of Green Onions: chives
- Instead of Bean Sprouts: snow peas
- Instead of Beef Sirloin: flank steak, ribeye
- Instead of Light Soy Sauce: tamari
- Instead of Dark Soy Sauce: regular soy sauce with a dash of molasses
- Instead of Oyster Sauce: hoisin sauce
- Instead of Sugar: honey, maple syrup
- Instead of Cornstarch: arrowroot powder
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Rice Wine (Shaoxing): dry sherry
- Instead of Unsalted Chicken Broth: vegetable broth, water with a pinch of salt
- Instead of Fresh Chow Mein Noodles: dry egg noodles, spaghetti
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowls
- Wok or Large Skillet
- Large Pot
- Colander
- Spatula or Wooden Spoon
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Marinating the beef with baking soda and cornstarch for tenderness.
- Cooking the vegetables quickly to retain crispness.
- Searing the beef just until lightly browned to keep it tender.
- Pan‑frying the noodles to develop a slight char.
- Absorbing the broth without making the noodles soggy.
Chef Tips from the Video
- Use a high‑smoke‑point oil like peanut or canola for the stir‑fry to achieve a nice sear.
- Keep all ingredients pre‑measured and within arm’s reach (mise en place) because the cooking process moves quickly.
- If you like extra heat, add a dash of chili oil or sliced fresh chilies with the garlic.
Troubleshooting
Noodles are soggy.
Do not overcook the noodles initially and use less broth during the final steaming step. Ensure the wok is hot before adding the noodles.
Beef is tough.
Slice the beef against the grain and keep the marinating time short (10‑15 minutes). Cook over high heat only until lightly browned.
Sauce is too thin.
Add a little more cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp water) and let it cook for another minute.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in a freezer‑safe bag for up to 1 month; reheat in a wok with a splash of broth.
Room temperature: Not recommended; noodles will spoil quickly.
Make-Ahead Tips
- Marinate the beef up to 12 hours ahead for deeper flavor.
- Cook and cool the noodles, then toss with oil; store in the fridge and re‑heat before stir‑frying.
- Prepare the noodle sauce and keep it in a small jar for quick addition.
Frequently Asked Questions
What is the cultural significance and history of Beef Chow Mein in Chinese cuisine?
Beef Chow Mein is a classic Cantonese stir‑fry that originated in southern China, where noodles and quick‑cooked meats were popular street‑food staples. It became a favorite in Chinese‑American restaurants because the technique showcases the wok‑hei flavor while using readily available beef.
What are the traditional regional variations of Beef Chow Mein within Chinese cuisine?
In Cantonese cooking the noodles are often pan‑fried to a crisp texture, while in Shanghai versions the noodles may be softer and tossed with a sweeter soy‑based sauce. Some northern styles use wheat‑flour egg noodles and add pickled vegetables for contrast.
How is Beef Chow Mein traditionally served in Guangdong province?
In Guangdong the dish is served hot straight from the wok on a large platter, often garnished with sliced green onion tops and sometimes a side of pickled mustard greens. It is eaten with chopsticks and paired with a light broth or tea.
What occasions or celebrations is Beef Chow Mein traditionally associated with in Chinese culture?
Beef Chow Mein is a popular dish for family gatherings, birthday banquets, and Lunar New Year meals because its bright colors and quick preparation symbolize prosperity and togetherness.
How does Beef Chow Mein fit into the broader Chinese cuisine tradition?
The dish exemplifies the Chinese cooking principles of balance—protein, vegetables, and carbs—while highlighting the wok‑hei technique, a hallmark of Chinese stir‑fry dishes that brings smoky flavor and quick cooking.
What are the authentic traditional ingredients for Beef Chow Mein versus acceptable substitutes?
Authentic ingredients include thinly sliced beef, fresh chow mein noodles, dark soy sauce, oyster sauce, and bean sprouts. Acceptable substitutes are flank steak for sirloin, spaghetti for noodles, and tamari for soy sauce if gluten‑free is needed.
What other Chinese dishes pair well with Beef Chow Mein?
Beef Chow Mein pairs nicely with a simple hot and sour soup, steamed bok choy with garlic, or a side of Chinese‑style pickles. A light jasmine tea or a crisp Chinese lager also complements the flavors.
What makes Beef Chow Mein special or unique in Chinese cuisine?
Its unique appeal lies in the contrast between crispy, slightly charred noodles and tender beef, all coated in a savory soy‑based sauce that delivers the signature wok‑hei aroma not found in boiled noodle dishes.
How has Beef Chow Mein evolved over time in Chinese-American cooking?
In Chinese‑American kitchens the dish has adapted to include locally available ingredients like broccoli or bell peppers, and many recipes use spaghetti as a convenient substitute for fresh chow mein noodles, reflecting the fusion of Chinese technique with American pantry staples.
What are the most common mistakes to avoid when making Beef Chow Mein at home?
Common mistakes include overcooking the noodles, which makes them mushy, and over‑marinating the beef, which can turn it mushy. Also, crowding the wok lowers the temperature, preventing the desired crispness.
Why does this Beef Chow Mein recipe use a short marinating step with baking soda instead of a longer soak?
The brief marination with a pinch of baking soda quickly raises the pH on the beef surface, breaking down proteins for tenderness without the risk of a mushy texture that a long soak can cause. It also allows the dish to be ready in under an hour.
Can I make Beef Chow Mein ahead of time and how should I store it?
Yes, you can marinate the beef and pre‑cook the noodles up to a day ahead. Store each component in separate airtight containers in the refrigerator, then re‑heat and finish the stir‑fry quickly in a hot wok before serving.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that blend classic comfort foods with global flavors, offering clear step‑by‑step video tutorials for home cooks of all skill levels.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Stacey Cook emphasizes simplicity and ingredient accessibility, often using grocery‑store finds and offering substitutions, whereas many Chinese cooking channels stick strictly to traditional pantry items and more complex techniques.
Last updated: August 15, 2026
