Beef Chow Mein

Method12 steps · about 45 min

1. 1

   Step 1: Bring the 2 quarts noodle-cooking water to a boil. Add the 8 oz fresh thin Hong Kong-style noodles and cook for 30–60 seconds, checking from 30 seconds. Drain, rinse in clean cold water and spread out to drain thoroughly.

   Check fresh noodles · 1 minUses 2 quarts water for boiling noodles · 8 oz fresh thin Hong Kong-style pan-fried noodles · Clean cold water for rinsing noodles and rinsing and holding bean sprouts

   
2. 2

   Step 2: Combine the 12 oz beef strips with the marinade’s 1½ tbsp water, ¼ tsp baking soda, 1 tbsp oyster sauce, 1 tsp cornstarch, 1 tsp neutral oil, 1 tsp dark soy sauce and 1 tsp Shaoxing wine. Massage until the liquid is absorbed. Keep covered and refrigerated while preparing the sauce and vegetables.

   Uses 12 oz flank steak, sliced into thin strips · 1½ tbsp water for the beef marinade · ¼ teaspoon baking soda · 1 tbsp oyster sauce for the beef marinade · 1 teaspoon cornstarch · 1 tsp neutral oil for the beef marinade · 1 tsp dark soy sauce for the beef marinade · 1 tsp Shaoxing wine for the beef marinade

3. 3

   Step 3: Dissolve the ¼ tsp sugar in the sauce’s 1 tbsp hot water. Mix in all 2 tbsp Shaoxing wine, 1 tbsp soy sauce, the separate 1 tbsp oyster sauce, 2 tsp dark soy sauce, ½ tsp sesame oil and ⅛ tsp white pepper. Before heating the wok, have the mushrooms, carrot (¾ cup), snow peas (1 cup), scallions (2) and garlic (1 clove) prepared. Rinse the bean sprouts in clean cold water and hold them in fresh cold water, then drain just before heating the wok. Measure the four frying-oil portions and set out the drained noodles and marinated beef.

   Uses 1 tbsp hot water for the sauce · ¼ teaspoon sugar · 2 tbsp Shaoxing wine for the sauce · 1 tablespoon soy sauce (such as Lee Kum Kee Premium Light Soy Sauce -no preservatives added) · 1 tbsp oyster sauce for the noodle sauce · 2 teaspoons dark soy sauce (such as Lee Kum Kee Premium Dark Soy Sauce) · ½ teaspoon sesame oil · ⅛ teaspoon white pepper

   
4. 4

   Step 4: Heat the wok over medium-high heat until just smoking. Swirl in the first 1½ tbsp neutral oil, reduce to medium heat and spread the drained noodles from step 1 in a thin layer. Tilt the wok to distribute the oil and fry the first face for 1–2 minutes, checking from 1 minute, until lightly browned. Adjust the heat to prevent burning.

   Turn lightly crisped noodles · 1 minUses First 1½ tbsp neutral oil · All drained noodles from step 1

   
5. 5

   Step 5: Turn the noodles from step 4, in sections if necessary. Pour 1 tbsp neutral oil around the wok’s perimeter and crisp the second face for about 1–2 minutes, checking from 1 minute. When lightly crisp on both faces, lift the noodles onto a plate and set aside.

   Check second noodle face · 1 minUses Noodles with their first face lightly crisped · 1 tbsp neutral oil for the second noodle face

6. 6

   Step 6: Heat the wok over high heat until just smoking and add the separate 1 tbsp neutral oil. Spread all the marinated beef from step 2 in one layer and sear the first face for 30 seconds.

   Turn searing beef · 1 minUses 1 tbsp neutral oil for searing beef · Marinated beef strips

7. 7

   Step 7: Turn the beef from step 6 and sear the second face for another 30 seconds.

   Stir-fry the turned beef · 1 minUses Beef seared on its first face with wok oil

8. 8

   Step 8: Stir-fry the turned beef from step 7 for another 20 seconds. Lift it onto a plate, retaining its juices and the wok drippings; it will finish cooking with the noodles.

   Lift seared beef · 1 minUses Beef with both faces seared and wok oil

9. 9

   Step 9: Add the remaining ½ tbsp neutral oil to the wok drippings from step 8. Add all the prepared garlic, mushrooms and carrot from step 3, plus half the prepared scallions, using mostly the white parts. Stir-fry for 1 minute.

   Add noodles, beef and sauce · 1 minUses Wok drippings after lifting seared beef · Remaining ½ tbsp neutral oil · All chopped garlic, ¾ cup mushrooms and ¾ cup carrot from step 3 · Half the prepared scallions, mostly white parts

10. 10

    Step 10: Over high heat, add all the crisped noodles from step 5 and the seared beef with its plate juices from step 8 to the vegetables from step 9. Pour over the sauce bowl from step 3 and use a lift-and-shake motion for 30–45 seconds, checking from 30 seconds, until the sauce is incorporated.

    Add final vegetables · 1 minUses All crisped noodles from step 5 · All seared beef and plate juices from step 8 · Stir-fried vegetables and wok drippings · The complete sauce bowl from step 3

11. 11

    Step 11: Add the prepared snow peas, drained bean sprouts and remaining scallions from step 3 to the coated noodles and beef from step 10. Stir-fry for another 1–2 minutes, checking from 1 minute. Keep the snow peas crisp-tender while continuing until the sprouts are thoroughly cooked and hot throughout and the beef reaches at least 63°C.

    Check vegetables and beef · 1 minUses Noodles, beef and vegetables coated in sauce · All 1 cup snow peas and 1 cup drained bean sprouts from step 3 · The remaining half of the prepared scallions from step 3

12. 12

    Step 12: Take the chow mein from step 11 off the heat and rest for at least 3 minutes after the beef reaches 63°C. Serve as four portions, with the optional ready chili oil on the side.

    Rest cooked chow mein · 3 minUses Finished beef chow mein · Ready chili oil for serving, as desired