Beef Chow Mein With Peppers Onions (Printable Version)
Tender beef and crisp vegetables stir-fried with egg noodles in a savory Asian sauce for a quick, satisfying dinner.
# What You'll Need:
→ Beef
01 - 12 oz beef sirloin, thinly sliced against the grain
→ Vegetables
02 - 2 bell peppers (1 red, 1 yellow), thinly sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 scallions, thinly sliced on the bias
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, julienned
→ Noodles
07 - 10 oz chow mein noodles or egg noodles
→ Sauce
08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp toasted sesame oil
12 - 1 tsp cornstarch
13 - 1 tbsp cold water
14 - ½ tsp freshly ground black pepper
15 - ½ tsp granulated sugar
→ Cooking Oil
16 - 2 tbsp vegetable oil, divided
# Directions:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, sugar, cornstarch, and cold water until smooth and well combined. Set aside.
02 - Bring a saucepan of salted water to a boil and cook the chow mein noodles according to package directions until al dente. Drain immediately, rinse under cold running water to halt cooking, and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the sliced beef in a single layer and stir-fry for about 2 minutes until just browned on all sides but still tender. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic, julienned ginger, and sliced onion, and sauté vigorously for about 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, tossing frequently, until they are just tender-crisp and still retain their vibrant color.
06 - Return the seared beef to the wok along with the cooked noodles. Pour the prepared sauce over everything and toss continuously for 2 to 3 minutes using tongs or a spatula until all components are evenly coated and heated through.
07 - Transfer to a serving platter or individual plates, garnish with the sliced scallions, and serve immediately while hot.
# Expert Tips:
01 -
- The sauce hits that perfect balance of salty, sweet, and savory that makes you want to lick the plate clean.
- It is genuinely a 35 minute meal from fridge to table, which makes it faster than waiting for takeout.
02 -
- If you crowd the wok with too much beef at once it will steam instead of sear and you will lose that caramelized crust.
- Marinating the beef in a tablespoon of soy sauce and a teaspoon of cornstarch for just ten minutes transforms the texture from chewy to silky.
03 -
- Everything must be prepped and measured before the wok goes on the heat because once you start cooking there is no time to mince garlic or slice peppers.
- The single biggest secret to wok cooking at home is getting the pan as hot as you possibly can and not being afraid of the smoke.