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