Easy Beef Chow Mein under 30 minutes

Ingredients

• 300 g Ground Beef (85% lean, preferably fresh)
• 0.5 tsp Black Pepper (Freshly ground)
• 4 tbsp Stir‑Fry Sauce (Store‑bought Asian stir‑fry sauce)
• 1 tbsp Regular Soy Sauce (Light soy sauce)
• 1 tsp Dark Soy Sauce (Adds color and depth)
• 1 tbsp Shaoxing Wine (Chinese cooking wine; can substitute dry sherry)
• 1 tsp Sesame Oil (Toasted sesame oil for flavor)
• 2 cloves Garlic (Minced)
• 1 medium Carrot (Julienned)
• 1 small Onion (Thinly sliced)
• 0.5 large Bell Pepper (Red, sliced into strips)
• 200 g Egg Noodles (Dry, quick‑cook; can substitute rice noodles for gluten‑free)
• 100 g Bean Sprouts (Rinsed and drained)
• 2 stalks Spring Onions (Chopped, green parts only)
• 1 tbsp Vegetable Oil (For high‑heat stir‑frying)

Instructions

1. Prepare the Sauce

   In a small mixing bowl combine 1 tbsp regular soy sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, and 1 tsp toasted sesame oil. Stir until well blended.

   Time: PT2M

2. Prep the Vegetables

   Julienne the carrot, thinly slice the onion and bell pepper, rinse and drain the bean sprouts, and chop the spring onions (green parts only). Set aside in separate bowls.

   Time: PT5M

3. Season the Beef

   Place the ground beef in a bowl, add ½ tsp freshly ground black pepper and 2 tbsp stir‑fry sauce, then mix gently until evenly coated.

   Time: PT2M

4. Cook the Noodles

   Bring a large pot of water to a boil, add the egg noodles and cook according to package instructions (about 3‑4 minutes). Drain and set aside.

   Time: PT4M

   Temperature: 100°C

5. Stir‑Fry Garlic and Beef

   Heat the wok over medium‑high heat, add 1 tbsp vegetable oil, then sauté the minced garlic for 30 seconds until fragrant. Add the seasoned beef and stir‑fry for 3‑4 minutes, breaking it up, until it turns brown but is still slightly pink inside.

   Time: PT4M

   Temperature: Medium‑high

6. Add the Vegetables

   Add the carrot, onion, and bell pepper to the wok. Stir‑fry for 2 minutes until they are just tender but still crisp.

   Time: PT2M

   Temperature: Medium‑high

7. Combine Noodles and Sauce

   Add the cooked noodles to the wok, pour in the prepared sauce and the remaining 2 tbsp stir‑fry sauce. Toss everything together for 2 minutes, ensuring the noodles are evenly coated.

   Time: PT2M

   Temperature: Medium‑high

8. Finish with Bean Sprouts and Spring Onions

   Stir in the bean sprouts and chopped spring onions, cooking for another 1 minute just to warm through.

   Time: PT1M

   Temperature: Medium‑high

9. Serve

   Transfer the hot beef chow to a serving plate and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Thinly sliced beef strips, Turkey mince
• Instead of Black Pepper: White pepper
• Instead of Stir‑Fry Sauce: Oyster sauce mixed with a splash of soy sauce
• Instead of Regular Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce with a pinch of brown sugar
• Instead of Shaoxing Wine: Dry sherry, Mirin (less alcoholic)
• Instead of Sesame Oil: Peanut oil (less aromatic)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Carrot: Daikon radish
• Instead of Onion: Shallot
• Instead of Bell Pepper: Green or yellow bell pepper
• Instead of Egg Noodles: Rice noodles, Udon noodles
• Instead of Bean Sprouts: Snow peas (thinly sliced)
• Instead of Spring Onions: Chives
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Wok or Large Skillet
• Sharp Chef's Knife
• Cutting Board
• Measuring Spoons
• Small Mixing Bowl
• Large Pot
• Spatula or Wooden Spoon
• Colander (optional)

Critical Steps — Do Not Skip

• Seasoning the beef with black pepper and stir‑fry sauce before cooking.
• Cooking on high heat to achieve a quick sear without overcooking the meat.
• Adding the sauce at the right moment to coat noodles without making them soggy.

Chef Tips from the Video

• Use a high‑smoke‑point oil like peanut or canola if you prefer an even higher heat.
• Add a pinch of sugar to the sauce to balance the saltiness of soy sauces.
• For extra aroma, finish with a drizzle of fresh toasted sesame oil just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in a skillet over medium heat.

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce mixture a day ahead and refrigerate.
• Pre‑cook the noodles, toss with a little oil, and store in the fridge; re‑heat quickly in the wok.
• Chop all vegetables and store in sealed containers for faster assembly.

Frequently Asked Questions