Beef Chow Mein With Peppers (Printable Version)
Tender beef, crisp peppers, and noodles in savory sauce
# What You Need:
→ Beef
01 - 12 oz beef sirloin, thinly sliced
→ Vegetables
02 - 2 bell peppers (red and yellow), thinly sliced
03 - 1 large onion, thinly sliced
04 - 2 spring onions, sliced
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, julienned
→ Noodles
07 - 10 oz chow mein noodles or egg noodles
→ Sauce and Seasonings
08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp sesame oil
12 - 1 tsp cornstarch
13 - 1 tbsp water
14 - 1/2 tsp black pepper
15 - 1/2 tsp sugar
→ Oils
16 - 2 tbsp vegetable oil
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, sugar, cornstarch, and water until smooth. Set aside.
02 - Prepare the chow mein noodles according to package directions. Drain, rinse under cold water to halt cooking, and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced beef in a single layer and stir-fry for about 2 minutes until just browned on the outside but still tender inside. Remove from the wok and set aside on a plate.
04 - Add the remaining tablespoon of vegetable oil to the wok. Toss in the minced garlic, julienned ginger, and sliced onion. Stir-fry for 1 minute until fragrant and the onion begins to soften.
05 - Add the sliced bell peppers to the wok and stir-fry for 2 to 3 minutes, maintaining a slight crispness and vibrant color.
06 - Return the seared beef to the wok along with the cooked noodles. Pour the prepared sauce over everything and toss vigorously for 2 to 3 minutes until all components are evenly coated and heated through.
07 - Scatter the sliced spring onions over the top. Transfer to serving plates immediately while hot.
# Expert Tips:
01 -
- The sauce clings to every single noodle strand instead of pooling at the bottom of the bowl, which is the difference between good chow mein and great chow mein.
- You get that restaurant quality wok char at home without needing a professional burner, just patience and high heat.
02 -
- If you crowd the wok with too much beef at once it will steam instead of sear, so cook it in two batches if your wok is small.
- Rinsing the noodles after cooking is the single step that prevents a gummy, clumped mess, so never skip it.
03 -
- Marinate the sliced beef in one tablespoon of soy sauce and one teaspoon of cornstarch for ten minutes before cooking, and you will notice a tenderness that transforms every bite.
- Have every single ingredient chopped, measured, and within arm reach before you turn on the burner because once stir frying starts, it moves faster than you think.