Restaurant-Style Beef Chow Mein
This restaurant-style beef chow mein brings together tender marinated flank steak and silky wide rice noodles in a savory soy-based sauce. With the perfect balance of textures and that coveted "wok hei" smoky flavor, this dish transforms simple ingredients into an incredibly satisfying meal that rivals any takeout favorite.
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Servings: 4
Calories: 385kcal
Ingredients
For the Beef Marinade:
- 8 oz flank steak sliced thin against the grain
- 1/4 tsp baking soda
- 1 tsp cornstarch
- 1 tsp soy sauce
For the Stir-Fry:
- 1 lb fresh wide rice noodles
- 3 scallions cut into 2-inch pieces
- 3 slices fresh ginger
- 1 handful bean sprouts
- 2 tbsp vegetable oil
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1/8 tsp sugar
- Salt and white pepper to taste
Instructions
- Combine sliced flank steak with baking soda, cornstarch, and soy sauce in a bowl. Mix well and let marinate for 10 minutes.
- Gently separate the fresh rice noodles and set aside. Cut scallions into 2-inch pieces and slice ginger.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef and stir-fry until just cooked through and pale in color, about 2-3 minutes. Remove and set aside.
- Add remaining oil to the wok. Add ginger slices and stir-fry for 30 seconds until fragrant.
- Add rice noodles to the wok and gently stir-fry for 1-2 minutes, breaking them apart carefully.
- Add scallions and bean sprouts, stir-frying for another minute.
- Return beef to the wok and add Shaoxing wine, dark soy sauce, and sugar. Toss everything together for 1-2 minutes.
- Season with salt and white pepper to taste. Serve immediately while hot.
Notes
Use the highest heat possible to achieve authentic wok hei flavor and prevent noodles from becoming mushy.
Fresh wide rice noodles can be found in the refrigerated section of Asian grocery stores; if unavailable, soak dried rice stick noodles until soft.
Baking soda in the marinade helps tenderize the beef - don't skip this step.
Work quickly once you start cooking as the entire stir-fry process should take no more than 5-6 minutes.
If noodles stick together, rinse briefly with warm water and drain well before cooking.
Substitute Shaoxing wine with dry sherry if needed, though the flavor won't be quite the same.
For extra vegetables, add sliced onions or Chinese broccoli during step 6.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 680mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g