Crispy Chow Mein with Beef and Vegetables

A comforting, chow mein with saucy and savoury tender beef and crisp vegetables. The saucy beef and vegetables are served over a layer of crispy chow mein, allowing the noodles to soak up that full-bodied sauce while having the crunchy pieces still stand out. This dish is packed full of umami, flavour and crunch.
Yield 4 Servings Prep. Time 25 min Cooking Time 10 min Total Time 35 min


Here are the following ingredients:


  • 8 oz (250 g) Beef Rib Eye Grilling Steak, 1 inch (2.5 cm) thick
  • 1 tbsp (15 mL) EACH soy sauce and Chinese cooking wine
  • 1 tbsp (15 mL) cornstarch
  • ¼ tsp (1 mL) salt


  • ¾ cup (175 mL) reduced-sodium beef broth
  • 2 tbsp (30 mL) Chinese cooking wine
  • 1 tbsp (15 mL) EACH oyster sauce and soy sauce
  • ¼ tsp (1 mL) sesame oil
  • 3 tbsp (45 mL) cornstarch
  • 1 tsp (5 mL) granulated sugar
  • ¼ tsp (1 mL) ground white pepper and black pepper


  • 2 tbsp (30 mL) canola or avocado oil
  • ½ lb (250 g) fresh chow mein noodles


  • 2 tbsp (30 mL) canola oil, divided
  • 1-inch (5 cm) piece gingerroot, minced
  • 5 to 6 cloves garlic, minced
  • Half onion, thinly sliced
  • 2 carrots, julienned
  • 3 heads baby bok choy, quartered lengthwise
  • 5 oz (150 g) oyster mushrooms, coarsely chopped
  • 3 green onions, cut into thirds, cutting white sections in half lengthwise

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Beef: Cut beef across the grain into ¼ inch (0.5 cm) thick slices. Place in a medium bowl. Add soy sauce, cooking wine, cornstarch and salt; mix well to coat beef and set aside.
  2. Sauce: Whisk together beef broth, Chinese cooking wine, oyster sauce, soy sauce, sesame oil, cornstarch, sugar, white pepper, black pepper and ¼ cup (60 mL) water in a medium bowl until smooth. Set aside.
  3. Noodles: Heat a wok or large deep nonstick or cast-iron skillet over high heat until hot and starts to slightly smoke. Add oil and swirl to coat. Spread chow mein noodles over pan and cook, without stirring, for 30 to 60 seconds, until noodles start to brown. Quickly flip the noodles over with a spatula or chopsticks and fry the other side for 1 to 2 minutes or until noodles are crispy and golden brown. Transfer to a large serving plate and set aside.
  4. Stir-fry: Return wok to high heat. Add 1 tbsp (15 mL) oil and swirl to coat. Add gingerroot and garlic to taste; stir-fry for 30 seconds. Add beef with marinate and cook, without stirring, for 30 seconds to char slightly. Stir-fry for 1 minute or until cooked to medium-rare. Transfer to a clean bowl and set aside.
  5. Add remaining oil to wok with onion and stir-fry for 30 to 60 seconds or until wilted. Add carrots, baby bok choy, oyster mushrooms and ¼ cup (60 mL) water. Cover and cook for 2 to 3 minutes or until vegetables are slightly softened.
  6. Pour over cooked beef, stirring to coat. Add beef mixture to wok, reduce heat to medium-low and simmer, stirring often, for 1 to 2 minutes or until sauce is thickened. Garnish with green onions.
  7. Spoon the Stir-fry into the middle of the Noodles, leaving a border around the edges for the noodles to remain crispy. Serve immediately.