Black Pepper Beef Chow Mein

Method6 steps · about 20 min

1. 1

   Step 1: Soften or cook all 200 g chow mein noodles in water according to the actual packet directions. Drain, rinse briefly under cold running water and drain thoroughly; set aside for stir-frying. The source does not identify a noodle product or universal preparation time.

   Uses 200 g chow mein noodles; follow actual packet directions · Water for preparing and rinsing noodles; amount unspecified

2. 2

   Step 2: Whisk the 1 tsp cornstarch into the ¼ cup chicken stock until smooth. Add 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, all 2 tsp sesame oil and 1 tsp coarse-ground black pepper. Mix well and set the complete sauce aside; stir it again before pouring so the starch is suspended.

   Uses 0.25 cup chicken stock · 1 tsp cornstarch · 1 tbsp oyster sauce · 1 tbsp light soy sauce · 1 tbsp dark soy sauce · 1 tsp sugar · 2 tsp sesame oil · 1 tsp black pepper, coarsely ground

3. 3

   Step 3: Heat all 1 tbsp vegetable oil in a large pan over medium heat. Stir-fry all 225 g thinly sliced ribeye until browned on the outside but still slightly underdone inside. Lift it onto a plate and keep ready; retain the cooking oil and beef juices in the pan. The beef will finish cooking in the final toss.

   Uses 1 tbsp vegetable oil · 225 g thinly sliced ribeye, fully thawed if needed

4. 4

   Step 4: Keep the white and green parts of the original stir-fry scallion supply separate; reserve its sliced green parts for the final toss. In the same pan with the retained searing oil and juices, melt the 1 tbsp butter. Add the sliced ½ onion, 4 minced garlic cloves, 1 tsp minced ginger and the white scallion parts. Stir-fry for about 1–2 minutes until fragrant and the onion begins to soften.

   Fry aromatics and scallion whites · 1 minUses Retained oil and searing juices in the same pan · 1 tbsp butter · Sliced ½ onion · 4 minced garlic cloves · 1 tsp minced ginger · White parts of original stir-fry scallions; reserve their greens

5. 5

   Step 5: Add all the drained prepared noodles to the softened aromatics. Stir the prepared black-pepper sauce and pour it all in. Return the earlier partially seared beef and the reserved green parts of the original stir-fry scallions. Toss over heat for about 1–2 minutes until the sauce thickens and coats the noodles, the beef is cooked through and everything is hot; continue if needed to reach that endpoint.

   Finish chow mein and beef · 1 minUses All softened aromatics and retained pan fats · All drained noodles · All measured mixed black-pepper sauce · All earlier partially cooked ribeye to finish cooking · Reserved green parts of the original stir-fry scallion supply

   
6. 6

   Step 6: Divide the completed black-pepper beef chow mein into 2 portions. Top with sesame seeds and optional extra sliced garnish scallions as desired; these extra scallions are separate from the original stir-fry supply already cooked into the noodles.

   Uses All finished cooked beef, noodles, sauce and stir-fry scallions · Sesame seeds to garnish; amount unspecified · Optional extra sliced garnish scallions; amount unspecified