beef chow mein

Quick and Easy Beef Chow Mein Recipe with ground beef ( mince beef ), vegetables, and homemade chow mein sauce. Healthier, tastier and faster than ordering from takeaway!

Easy Beef Chow Mein

250 g Mince beef ((Ground beef))

300 g Noodles (straight-to-wok noodles (see details in note))

½ Onion (Cut thin slices)

tbsp Garlic (Finely chopped)

½ Bell pepper (Cut thin slices)

Carrot (Julienned)

Bean sprouts

onions

½ tsp Black pepper (Or white pepper powder)

tbsp Vegetable oil (or neutral flavour oil)

tbsp Oyster sauce

tbsp Dark soy sauce

tbsp Light soy sauce

Shao Xing wine (see details in note)

Sesame oil

In a small bowl, mix all the stir fry sauce ingredients, mix well and set it aside. Season the mince/ground beef with two tablespoons of stir fry sauce mix and black pepper. Mix it well and set it aside.

Soak the noodles in hot boiling water for 1-2 minutes and loosen them gently with a chopstick or tong. Drain the water out and rinse with cold water and set it aside.

Heat the wok/pan over medium-high heat, drizzle 2 tablespoon of oil, add garlic and stir for 10 seconds. Add the beef mince and stir fry the beef for 3-4 minutes until no longer pink.

Follow with the onion, carrot, pepper and stir fry another 1-2 minutes then place the noodles in.

Pour the sauce over and noodles and combine well with other ingredients evenly.

Continue stir fry with medium-high heat for another 1-2 minutes until and add the spring onions and bean sprouts.

This easy and hearty Beef Chow Mein is great for weeknight dinners.  A complete meal cooked in just one pot with beef mince, rice and veggies.  The whole family will love this delicious Beef Chow Mein recipe. 

Beef Chow Mein

Olive Oil

Brown / Yellow Onion, diced

Stalk,

/ 1.1 lbs Beef Mince / Ground Beef

Curry Powder

Water

Powdered Chicken Stock

Carrot,

Basmati Rice, OR use long grain white rice

Sauce,

Green Beans, sliced

Green Cabbage,

Heat oil in a large wok or frying...

Heat oil in a large wok or frying pan on medium heat.  Add onion and celery and cook until onion softened, approx. 1-2 minutes.

Add mince / ground beef, and cook, stirring...

Add mince / ground beef, and cook, stirring to break it up, until browned - approx. 5-8 minutes.

Add curry powder and stir through for 30...

Add curry powder and stir through for 30 seconds or until fragrant.

Add 2 cups of water, carrot, powdered chicken...

Add 2 cups of water, carrot, powdered chicken stock, rice and soy sauce and stir to combine. The water should cover the mince completely, so if it hasn't, add a touch more.

Bring to the boil, then place the lid...

Bring to the boil, then place the lid on and reduce to a simmer.  Stir occasionally for 10 minutes, or until water absorbs and rice is cooked.  

Add ½ a cup water to the wok,...

Add ½ a cup water to the wok, then pour in the green beans and cabbage and stir through.  Place the lid on and cook for a few minutes, allowing the cabbage to steam.  

Serve with extra soy sauce and sesame seeds,...

Serve with extra soy sauce and sesame seeds, if desired.  

Swap your weekly takeaway for this healthy beef chow mein – it's quick to cook and low in fat and calories

Healthy beef chow mein

wholemeal noodle nests (85 grams)

tsp rapeseed or sesame oil

lean fillet steak, fat

red onion (100 grams), finely chopped

ginger,

chestnut mushrooms, thickly sliced

garlic cloves, finely chopped

ready-to-eat beansprouts

tamari

brown rice vinegar

spring onions (65 grams), cut into diagonal lengths

Cook the noodles following pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for 2-3 mins.

Stir in the mushrooms and garlic, and fry until they start to soften (around 3 mins), then add the beansprouts and cook for a minute or two more until piping hot.

Mix the tamari and vinegar together in a small bowl with 2 tbsp water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.

This Beef Chow Mein comes together in less than 30 minutes. A delicious and healthy homemade version of the Chinese classic dish.

tbsp cornstarch, heaping

soy sauce

tbsp Shaoxing wine (Chinese cooking wine) or dry sherry

450 grams/1 lbs rump/sirloin steak (sliced very thinly)

340 grams/12 oz Asian medium egg noodles

vegetable oil

green onions

garlic (minced)

ginger root

carrots

bok choy baby bok choy

sesame seeds

tbsp dark soy sauce

tbsp oyster sauce

tsp sugar

tsp white pepper

sesame oil

salt

Mix the cornstarch, soy sauce and the Shaoxing wine. Then slice the beef steak into very thin slices. They shouldn&#39;t be thicker than 1/4 inch. (If you freeze the steaks for 30 minutes before slicing, they are easier to handle as the beef stays firm when you cut it.) Marinate the steaks while you are preparing other ingredients.

Boil noodles according to package instruction, drain, rinse the noodles and set aside. (Dried egg noodles take approximately 3-4 minutes to cook.)

While the noodles are boiling prepare the vegetables. Cut the carrots into matchsticks, slice the bok choy and cut the green parts of the green onions in 3 inch pieces, then slice the white parts thinly.

Make the sauce by mixing together the oyster sauce, dark soy sauce, sugar, white pepper and sesame oil, set aside.

Preheat 1 tbsp of oil in a wok or a very large pan.  Cook the beef strips on high heat until done for 5-7  minutes. Remove from the pan to a separate plate.

To the same pan add another tablespoon of oil, then add the chopped white part of the onions, garlic, and ginger, stir fry for about 30 seconds over medium heat. Then add the carrots and bok choy stir fry for 3-5 minutes over medium-high heat until the vegetables are cooked but still firm to the bite.

Bring the noodles to the pan together with the beef and green onions, toss to combine, then pour the sauce over it, stir until all ingredients are coated with the sauce and warmed through.Taste and add a pinch of salt if needed. Serve sprinkled with sesame seeds.

A crispy Cantonese beef chow mein recipe, loaded with a saucy beef, peppers, and onions on top. A popular and delicious takeout dish that&#039;s easy to re-create right in the comfort of your home!

Crispy Cantonese Beef Chow Mein

ginger

green pepper ((sliced, approximately 1 cup))

yellow onion ((sliced, approximately 1 cup))

beef

Shaoxing cooking wine

water

corn starch

water ((to mix with corn starch))

oyster sauce

water ((to thin out the sauce))

Spicy Chili Crisp (Chili Oil)

Slice the green peppers and onions into strips and set aside

Add the chow mein noodles into a colander and use your hands and to loosen it up gently. Pour hot water over it to slightly soften it. I find it easiest to use hot tap water and run the noodles under it for 2-3 minutes. Alternatively, you can also soak the noodles in a bowl for 1 minute with boiling water. Set the noodles aside once the noodles are soft.

Preparing the Vegetables and Noodles

Cut the beef against the grain into thin slices and put it in a bowl.

Add the &#39;Beef Marinade&#39; ingredients into the bowl with the beef and mix well and set aside to marinate for 15 minutes at room temperature

Marinating the Beef

In a bowl, combine 1/4 cup of cold water and cornstarch and mix until there are no clumps.

Add the oyster sauce to the cornstarch mixture and mix until the sauce is smooth

Add in the maple syrup (or sugar) and the rest of the 3/4 cup of water and mix well and set aside

Making the Sauce

In a wok or frying pan, set the heat to medium to medium-high heat (adjust this according to your stove and the thickness of your pan)

Add 4 tablespoons of oil to the pan and wait for the oil to shimmer.

Add in the noodles and let it &#39;pan fry&#39; for about 2-3 minutes. Do not flip it, you can shake it around in the pan to keep it moving to prevent it from burning.Flip the noodles and add some more oil to the pan to fry the other side for 2-3 minutes, shaking it occasionally in the pan to prevent it from burning.

Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

Making the Noodles Crispy

Set the stove to medium-high heat and add a tablespoon of oil

When the oil is hot, add in the slices of ginger and toast it until it is golden brown

Add in the beef and fry it for 2-3 minutes until the beef is about 80% cooked. It&#39;s okay to have the beef medium rare for this dish, it will cook the rest of the way in the sauce.

Add in the onions and green peppers and stir fry it with the beef for about 2-3 minutes (we don&#39;t want to overcook the veggies)

Give the sauce a quick stir in the bowl. (Cornstarch likes to settle at the bottom so we want to make sure the sauce is evenly mixed before we add it to the pan.)

Push aside the veggies and beef on the pan and pour in the sauce.

Keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker color and it becomes thick.

Mix the meat and veggies back in over the sauce, making sure to coat everything with the sauce, and cook it for about 1 minute.

Remove the ginger slices and discard them.

Pour the sauce, beef, and veggies over crispy noodles and serve.

Enjoy with some chili oil on the side!

Putting it Together

Beef sauce and vegetables are cooked in the slow cooker. Add cooked spaghetti noodles and you magically have a homemade healthy chow mein.

Slow Cooker Beef Chow Mein

lbs. sliced flank steak ((2-3 pounds will work well))

garlic garlic

brown sugar

Tbsp. Asian garlic chili paste

onion

baby carrots

broccoli florets

broccoli slaw

snow peas

spaghetti

Tbsp. sesame oil

Prepare the slow cooker with nonstick cooking spray. Place the steak strips into the bottom of the slow cooker.

In a medium bowl, whisk together the garlic, ginger root, soy sauce, brown sugar, oyster sauce, and chili paste.

Add the carrots and onion to the slow cooker and toss with the meat.

Pour the sauce over the meat and vegetables. Toss to coat.

Cover and cook on low for 4 hours.

Add the remaining vegetables to the slow cooker and stir to combine. Re-cover and cook for an additional 30 minutes or until the vegetables reach desired tenderness.

Meanwhile, cook the spaghetti according to the package directions. Drain and immediately drizzle with sesame oil.

Just before serving, add the cooked spaghetti to the slow cooker and toss with the meat, vegetables, and sauce.

Serve garnished with sliced green onions, if desired.

I enjoy your recipes very much. Thank you

Better than takeout and totally customizable, this Vegetarian Chow Mein is bursting with flavor and drenched in delicious sauce!

Vegetarian Chow Mein

green cabbage

garlic

celery

red pepper

baby bella mushrooms

cornstarch

vegetarian oyster sauce (or regular oyster sauce)

pepper

vegetable stock (or vegetable broth)

(6-ounce) package chow mein noodles

Toasted sesame seeds (optional)

Prepare Vegetables

Finely shred the cabbage, coarsely mince the ginger and garlic. Peel the carrot and then julienne into very thin pieces. Very thinly slice the celery, red pepper, and mushrooms. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the greens for later.

Prepare Sauce

Add the cornstarch and soy sauce to a small bowl and whisk with a fork until completely smooth. Stir in the oyster sauce, stock, brown sugar, sesame oil, and pepper. Whisk until smooth. Reserve for later.

Prepare Noodles

Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.

Sauté Vegetables

Heat vegetable oil in a large pan over high heat. Add the white parts of the onion and cook for about a minute, then add the garlic and ginger. Be careful not to let them burn; cook for only about 20 seconds. Next, add the red pepper, carrots, and celery. Stir-fry while stirring almost constantly for 2–3 minutes.

Combine

Add in the shredded cabbage and mushrooms. Stir constantly until veggies are tender and cabbage is wilted, about another 2–3 minutes. Stir in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute. Add in reserved green onions and toasted sesame seeds, if desired. Enjoy immediately.

Made this with veggies I had at home (broccoli, carrots, celery, red onions, red peppers) and added mock chicken.  It was delicious and the kids loved it.
Will be adding this recipe to the rotation :)

My picky 6 year old liked it! I had to double the recipe and everyone loved it. Was a lot of chopping but was well worth it. Thanks!

I made this today and it was really good! Thank you for sharing this recipe.

This is SO tasty!  Family loved it.  We like it saucy, so we did doubled the sauce.  Super delicious!

This recipe was easy to prepare and downright delicious!  I added chicken since I'm not vegetarian but kept the rest of the recipe the same. It will be a regular in my rotation now.

Great recipe, family enjoyed very much. I didn't  have all the ingredients, so I use what I had.
Thank you

Just tried this recipe today and it tasted amazing. I appreciate recipes that also come along with a video, it really helps. Thank you for this! I tried other peoples recipes but this one ended up being my favorite. Will continue to refer back to this 😊

https://content.jwplatform.com/videos/QKBimW6y.mp4

Easy 30-minute vegetarian chow mein with plenty of veggies and an addictive savory sauce coating it all. Today I’m sharing all my tips and tricks on how to make chow mein better than takeout!

Chow Mein

Progresso® broth provides a simple addition to this ground beef chow mein dinner packed with sprouts, chestnuts, pimientos and mushroom pieces. Perfect if you love Asian cuisine.

lb beef

(16 oz) bean sprouts, drained

(4 oz) mushroom

(2 oz) diced pimientos, drained

chow mein noodles rice

Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.

Add celery, bean sprouts, water chestnuts, mushrooms, broth, piementos, soy sauce and ginger; mix well. Reduce heat; cover and simmer 15 minutes, stirring occasionally.

Meanwhile, in small bowl, blend cornstarch and water until smooth.

Stir cornstarch mixture into beef mixture. Cook until mixture is bubbly and slightly thickened. Serve over chow mein noodles. If desired, serve with additional soy sauce.

Ground Beef Chow Mein casserole is a popular classic Midwestern hot dish combining ground beef, rice, creamy soup, and seasonings, that is topped with Chow Mein noodles. It is easy to put together and a perfect comfort food to add to your dinner rotation for the family.

Ground Beef Chow Mein Casserole

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Easy Beef Chow Mein

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Beef Chow Mein

Ground Beef Chow Mein Casserole

Top 10 beef chow mein recipes from across the web

The most viewed beef chow mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Beef Chow Mein

Easy Beef Chow Mein

Beef Chow Mein

Healthy beef chow mein

Beef Chow Mein

Crispy Cantonese Beef Chow Mein

Slow Cooker Beef Chow Mein

Vegetarian Chow Mein

Beef Chow Mein

Ground Beef Chow Mein Casserole

The most viewed beef chow mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine