Swift Beef Chow Mein (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 lb fresh chow mein noodles
02 -
½ lb flank steak, cut diagonally into ¼" strips
03 -
2 cups rinsed and drained bean sprouts
04 -
2 cups chopped napa cabbage
05 -
1 cup thinly sliced carrot strips
06 -
4 green onions, cut into 1.5" sections
07 -
3 tablespoon vegetable oil
→ Beef Marinade
08 -
1 tablespoon cold water
09 -
½ tablespoon cornstarch
10 -
½ tablespoon vegetable oil
11 -
½ teaspoon standard soy sauce
12 -
¼ teaspoon baking soda
→ Noodle Sauce
13 -
2 tablespoon oyster sauce
14 -
2 tablespoon standard soy sauce
15 -
2 tablespoon dark soy sauce
16 -
1 tablespoon Shaoxing wine
17 -
1 tablespoon white sugar
18 -
1 tablespoon sesame oil
19 -
2 teaspoon cornstarch
20 -
3 garlic cloves, finely chopped
21 -
½ cup low-sodium chicken broth
# Steps to Follow:
01 -
Mix beef slices with the marinade mix in a big bowl and let sit for at least 15 minutes at room temp.
02 -
Mix all noodle sauce stuff together in a small bowl and put it aside for later.
03 -
Get water boiling in a big pan or wok. Toss in chow mein noodles for about 20 seconds until they loosen up. Drain and set them aside.
04 -
Put 1 tablespoon vegetable oil in your wok or large pan over medium-high heat. Cook the beef until it's done and gets brown edges, around 1-2 minutes. Take it out and save for later.
05 -
Pour in 1 tablespoon vegetable oil. Toss in carrots and cabbage, cook for 30 seconds, then push them to one side.
06 -
Add the last bit of vegetable oil to the empty part of the pan. Throw in noodles and pour sauce over. Toss everything around until noodles get coated and most sauce is gone, about 60 seconds.
07 -
Toss in your cooked beef, bean sprouts, and green onions. Mix it all up for another 30 seconds. It's ready to eat!
# Additional Tips:
01 -
You can keep leftovers in the fridge for up to 4 days in a sealed container. Just warm up in a pan or microwave until hot enough.
02 -
Don't try freezing this dish as your noodles and veggies will turn mushy.