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Recipes
Crispy Chow Mein with Beef and Vegetables

Recipe

Crispy Chow Mein with Beef and Vegetables

25 min prep

10 min cooking

Serves 4

Difficulty 3/5

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.

Ingredients

Beef

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

Sauce

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

Noodles

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

Stir-fry

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

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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.

Tip

Fresh chow mein noodles are highly recommended; they’re found in the refrigerator section of the Asian grocery store and well-stocked supermarkets. You may also substitute with dry chow mein noodles. Cook according to the package until al dente, drain well and let cool. Pat dry before you fry them.

Cuts Used in This Recipe

Crispy Chow Mein with Beef and Vegetables

Steaks

Rib Eye Grilling Steak Boneless

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.