Beef Chow Mein
Make beef chow mein with savory noodles, caramelized beef, crisp cabbage, carrots, bean sprouts, and a glossy soy-oyster sauce in 25 minutes.
Servings: 2
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 25 minutes
Ingredients
Ingredients
- 200 g chow mein noodles or thin yellow egg noodles or 3 ramen cakes
- 1 1/2 tbsp canola oil
- 2 garlic cloves finely minced
- 200 g beef mince ground beef, any fat percentage
- 3 green onion stems cut into 5 cm lengths, white and green parts separated
- 1 egg
- 2 cups green cabbage finely sliced, or Chinese cabbage
- 1 carrot peeled and cut into thin batons
- 1 heaped cups bean sprouts about 75 g
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce
- 1 1/2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine Shaoxing
- 1 1/2 tsp white sugar
- 1 pinch white pepper
- 1 1/2 tsp cornstarch cornflour
- 3 tbsp water
Instructions
Instructions
- Mix the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, sugar, and white pepper.
- Mix the cornstarch and water in a separate small bowl to make a smooth slurry.
- Prepare the noodles according to the packet directions, then drain well.
- Heat the oil in a large non-stick pan over high heat. Cook the garlic for 10 seconds, add the beef, and cook until no pink remains. Add 1 1/2 tablespoons of the sauce and the white part of the green onions; cook for 2 minutes until caramelized.
- Stir the cornstarch slurry into the remaining sauce.
- Add the egg to the pan and stir it through the beef until mostly scrambled.
- Add the carrot and cabbage and cook for 1 minute, until the cabbage begins to wilt.
- Stir the sauce, then add the bean sprouts, noodles, and sauce. Toss for 1 minute, add the green part of the onions, and toss for 1 more minute.
- Divide between bowls and serve hot.