I know why you ’ re here. You want to cut out the middle-man and get authentic Chinese food on your board fast without having to wait for rescue or go pick it up. fortunately. my Beef Chow Mein recipe is superintendent simple and immediate. You ’ ll be eating this adaptation before your order from your neighborhood chinese restaurant arrives, indeed why not make it yourself ?
One thing that I ’ ve noticed is that people shy aside from cooking chinese food because they don ’ t have a wok. I ’ thousand here to tell you that you don ’ triiodothyronine *need* a wok to make this recipe. You can use your frying pan. Just make surely your pan gets hot adequate and you use enough of aromatics with my sauce recipes and I promise you, it will taste like that chinese restaurant you love, but it will be faster and cheaper !
Reading: Chinese Beef Chow Mein (牛肉炒面)
Cooking notes
1. How to create tender beef
Flank steak generally works the best for this recipe, and it ’ second more budget-friendly besides. But if you alone have tougher meat options on-hand, don ’ metric ton stress it. You can tenderize any street fighter gripe by adding about 1/4 teaspoon of baking sodium carbonate onto the beef and then adding the marinade to it discussed in the recipe below. equally long as you don ’ metric ton go crazy with the baking pop, you won ’ thymine notice the taste and it will help tenderize your gripe. Don ’ thyroxine forget to slice it against the grain to get that melt-in-your-mouth buttery texture that makes this dish a achiever !
2. What noodles to use
Choosing the mighty noodle is authoritative excessively. You don ’ metric ton want to use the inadequate, crisp fried kind that are normally labeled as “ Chow Mein ” noodles. Look for the longer ones that will typically say “ Chow Mein Stir Fry Noodles ” or “ Lo Mein Noodles. ” alternatively, you can use udon noodles or korean wheat noodles. Are you gluten-free ? If thus, you can still enjoy my Beef Chow Mein by using rice noodles. It will give it a different texture but it will still be wonderfully delicious !
3. Key to authentic tasting beef chow mein
As I mentioned before, you don ’ t need a wok to make this dish though you should take care not to overcrowd your pan. That leads to uneven cooking and chaos. You ’ ll besides want to make certain you use batch of fresh garlic, ginger, and green onion because it gives your gripe chow mein that authentic taste. Aromatics are necessity in getting that Chinese relish perfected. Plus, they ’ rhenium full for you besides !
4. Be prepared before cooking
While it may seem feverish at first to make chinese food at home, if you prepare your ingredients and set them nearby your stove then they ’ re ready when you are, you ’ ll make your work flow go so much more smoothly .
It very doesn ’ t take very hanker to make Beef Chow Mein. Having everything you need measured and within weapon ’ sulfur range makes it very easy to achieve authentic Chinese food perfection in your own kitchen. Once you make it the first time, every time you make it will go faster and smoother !
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Chinese Beef Chow Mein (牛肉炒面)
from
votes The tender beef in this smasher practically melts in your mouth. Along with impertinent noodles and wrinkle veggies, it ’ s a delectable way to get a filling meal that everyone will love onto the table fast .
Prep Time:
15
minutes
Cook Time:
10
minutes
Total Time:
25
minutes
Servings:
2
to 3 servings
Print Recipe
Pin Recipe
Ingredients
- 6 oz ( 170 g ) chow mein stir fry noodles ( or lo mein noodles, or udon noodles )
Marinade
- 12 oz ( 340 gravitational constant ) flank steak , cut into 1/4-inch ( 5-mm ) slices
- 1 1/2 tablespoons Shaoxing wine
- 1 tablespoon cornstarch
- 3/8 teaspoon strategic arms limitation talks
Sauce
- 1/4 cup wimp stock ( or water )
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine ( or dry sherry )
- 2 tablespoons soy sauce
- 2 teaspoons carbohydrate
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon cornstarch
Stir Fry
- 4 tablespoons peanut anoint ( or vegetable anoint )
- 1/2 little onion , sliced
- 1 bell pepper , cut into sparse strips
- 1 tablespoon minced ginger
- 2 cloves garlic , minced
- 2 green onions , chopped
Instructions
- Boil noodles according to package instructions until aluminum dente. wash with tapdance water, drain, and set aside. I always cook the noodles 1 minute less than the software recommends. They ’ ll be a act half-baked, but will be perfectly cooked once stir fried in the sauce .
- Combine all the “ Marinade ” ingredients in a medium-sized bowl. Mix well and let marinade for 10 minutes .
- Whisk all the sauce ingredients in concert in a bowl. Chop aromatics and vegetables .
- Heat 2 tablespoons petroleum in a large nonstick frying pan over medium-high heat until hot. Spread the gripe in the pan. Cook for 30 to 45 seconds without touching, until the bottom browns. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the beef is lightly charred but the inside is slightly pink. Transfer to a plate .
- Add the remaining 2 tablespoons of vegetable oil. Add onion and peppers. Cook and touch until the veggies good start to turn balmy, 1 infinitesimal or so .
- Add the ginger, garlic, and green onion. Stir a few times to release the aroma .
- Add the noodles. Toss a few times with a copulate of tongs. Add the cook beef binding into the pan. Pour the sauce over the ingredients. Toss to mix everything together good. The noodles are done when the sauce is absorbed, 1 minute or therefore .
- Transfer everything to serving plates and serve hot as main .
Nutrition
Serving:
3
g
,
Calories:
385
kcal
,
Carbohydrates:
34.3
g
,
Protein:
35.9
g
,
Fat:
10.9
g
,
Saturated Fat:
4.2
g
,
Cholesterol:
79
mg
,
Sodium:
922
mg
,
Potassium:
597
mg
,
Fiber:
3.1
g
,
Sugar:
9.9
g
,
Calcium:
40
mg
,
Iron:
3.2
mg
Read more: Review: Wong’s King Seafood
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