Chinese Beef Chow Mein (牛肉炒面)

Method8 steps · about 25 min

1. 1

   Step 1: Prepare one noodle stock only: 10 oz uncooked fresh chow mein egg noodles, 8 oz Hong Kong pan-fried noodles or 6 oz dried chow mein noodles. For the selected uncooked fresh noodles, follow the package’s boiling directions until al dente, then rinse with tap water and drain thoroughly. Hong Kong semi-fresh pan-fried noodles usually need about 1 minute of boiling; dried noodles should finish about 1–2 minutes before their package time so they remain al dente. Already cooked ready noodles need only their package’s loosening or warming route. Keep all the prepared noodles ready for step 8.

   Uses 10 oz (280 g) uncooked fresh chow mein egg noodles · Water for preparing and rinsing the noodles, as needed

2. 2

   Step 2: Mix the 8 oz sliced flank steak with the 1 tbsp marinade Shaoxing wine, 1 tsp cornstarch and ¼ tsp salt. Refrigerate for 10 minutes. If choosing a tougher beef cut instead, add the optional ¼ tsp baking soda with the marinade.

   Refrigerate the beef marinade · 10 minUses 8 oz (225 g) flank steak, sliced against the grain ¼ inch thick · 1 tbsp Shaoxing wine, for the marinade · 1 tsp cornstarch, for the marinade · ¼ tsp salt, for the marinade · ¼ tsp baking soda, only for a tougher beef cut (optional)

3. 3

   Step 3: Whisk the ¼ cup chicken broth, 2 tbsp oyster sauce, 2 tbsp sauce Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar and 1 tsp coarse black pepper in a bowl. Keep the minced ginger and garlic and all cut vegetables ready separately.

   Uses ¼ cup chicken broth · 2 tbsp oyster sauce · 2 tbsp Shaoxing wine, for the sauce · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 2 tsp sugar · 1 tsp coarsely ground black pepper

4. 4

   Step 4: Heat 2 tbsp of the peanut oil in a large nonstick skillet over medium-high heat. Spread all the marinated beef from step 2 in one layer. Sear without moving for about 30–45 seconds, then turn and sear the other side for about 30–45 seconds, stirring occasionally until the surfaces are lightly charred. Continue until the actual beef centers reach 63°C/145°F, then transfer all the beef and juices to a clean plate and let rest for at least 3 minutes while cooking the aromatics and vegetables.

   Sear one beef side · 1 minUses 2 tbsp peanut oil for beef · All the marinated beef from step 2

5. 5

   Step 5: Add the remaining 2 tbsp peanut oil to the skillet. Add the 1 tbsp minced ginger and 2 minced garlic cloves and stir briefly until fragrant.

   Uses Remaining 2 tbsp peanut oil · 1 tbsp minced fresh ginger · 2 garlic cloves, minced

6. 6

   Step 6: Add the julienned small carrot (1 small) to all the aromatics from step 5. Stir-fry for about 1–2 minutes until the carrot begins to soften.

   Begin softening the carrot · 2 minUses 1 small carrot, julienned · All the aromatics from step 5

7. 7

   Step 7: Add the sliced bell pepper (1) and both cut green onions (2) to all the carrot and aromatics from step 6. Stir-fry for about 1 minute.

   Stir-fry pepper and green onions · 1 minUses 1 bell pepper, cut into ¼-inch-wide strips · 2 green onions, cut into 2-inch pieces · All the carrot and aromatics from step 6

8. 8

   Step 8: Add all the prepared and drained noodles from step 1 to all the vegetables and aromatics from step 7 and toss with tongs. After the beef from step 4 has rested for at least 3 minutes, return all of it and its juices. Add the heaping cup of bean sprouts (1 heaping cup) and all the sauce from step 3. Toss for about 1 minute until the sauce is absorbed, continuing until the sprouts and vegetables are cooked and everything is hot. Transfer all the chow mein to serving plates and serve hot as a main.

   Toss until chow mein sauce is absorbed · 1 minUses All the prepared noodles from step 1 · All the vegetables and aromatics from step 7 · All the cooked beef and juices from step 4 after its three-minute rest · 1 heaping cup bean sprouts · All the sauce from step 3