Beef Chow Mein

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Remove Vegetables

   Transfer the cooked vegetables to a plate and set aside.

   Time: PT1M

7. 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

8. 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

9. 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

10. 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

11. 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