Beef Chow Mein
Submitted by jam
Traditional beef chow mein with crispy deep-fried egg noodles, soy-marinated round steak, mushrooms, bamboo shoots, and bean sprouts. Topped with thin omelet strips for an authentic finish.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minReal chow mein starts with a nest of crispy, deep-fried egg noodles, not the soft stir-fried kind you might be used to.
Round steak gets a long soak in soy sauce, sugar, and salt, building savory-sweet flavor right into the meat before it ever touches the wok. After a quick sear in sesame oil, it meets a glossy sauce thickened with cornstarch and beef stock.
Mushrooms, bamboo shoots, bean sprouts, and scallions add layers of texture, from earthy and crunchy to bright and snappy.
The finishing touch? Thin strips of egg omelet draped over the top. It’s old-school, it’s handsome, and it takes this dish from takeout imitation to the real thing.
Pro Tips
- Marinate the beef for at least an hour, but overnight is even better. The sugar in the marinade helps with browning in the wok.
- Deep-fry the noodles in small batches until golden and crisp. They’ll soften slightly under the sauce, which is exactly what you want.
- If you can find veal stock, use it in place of beef stock. It adds a silky richness that’s worth the upgrade.
- Slice the omelet into thin ribbons while it’s still warm. It rolls up easier and the strips look cleaner.
Ingredients
Directions
Slice beef about 1 inch long ½ inch wide and as thin as possible.
Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor.
Wash and slice the mushrooms, including stems.
Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.
In a seperate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade.
Heat the seseme oil and stir fry the beef for 4 to 5 minutes.
Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper.
Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet.
Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet.
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