Print

Crispy Cantonese Beef Chow Mein


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 Servings
  • Category: Main, Noodles, Asian
  • Cuisine: Chinese

Description

Cantonese beef chow mein is crispy, saucy and loaded with beef, peppers and onions on top. A very common takeout dish that’s delicious and easy to re-create right in the comfort of your home!


Ingredients

  • 1/2 lb flank steak or any kind of steak
  • 1/2 a green pepper
  • 1/2 a yellow onion
  • 1/2 package chow mein noodles
  • 4-5 tablespoons oil
  • 2 slices of ginger

Sauce

  • 1 1/2 tablespoons corn starch
  • 1/4 cup water (to mix with corn starch)
  • 3-4 tablespoons oyster sauce (start with 3 tablespoons, and add more if you prefer it more salty)
  • 1 1/2 – 2 teaspoons maple syrup or honey
  • 3/4 cups of water (to thin out the sauce)

Beef Marinade

Condiments (Optional)


Instructions

Preparation

  1. Slice the green peppers and onions into strips and set aside
  2. Cut the beef against the grain into thin slices and put it in a bowl
  3. Add the ‘Beef Marinade’ ingredients into the bowl with the and mix well and set aside to marinate for 15 minutes in room temperature
  4. In a sieve or strainer run hot water through the chow mein for a few seconds

Making the Sauce

  1. In a bowl, combine 1/4 cup of cold water and corn starch and mix until  the corn starch has dissolved well with no clumps
  2. Add in the oyster sauce and mix until the sauce is smooth
  3. Add in the maple syrup and the rest of the 3/4 cup of water and mix well
  4. Set aside

Crisping the Noodles

  1. In a wok or frying pan, set the heat to medium to medium-high heat (adjust this according to your stove and the thickness of your pan)
  2. Add 4 tablespoons of oil to the pan and wait for the oil to becoming really hot
  3. Add in the noodles and let it ‘pan fry’ untouched for 1 minute. Flipping once every minute for around 5-8 minutes. Our goal is to get the noodles dried and crispy. If you are noticing that the noodles are burning, lower the heat a bit. (A little burnt is okay 🙂 )
  4. Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

Putting it Together

  1. Set the stove to medium, to medium high heat again and add a tablespoon of oil
  2. When the oil is hot, add in the slices of ginger and roast it until it is brown
  3. Add in the beef and fry it for 2-3 minutes until the beef is cooked. It’s okay to have the beef medium rare for this dish 🙂
  4. Add in the onions and green peppers and toss it with the beef for about 2-3 minutes (we don’t want to overcook the veggies)
  5. Give the sauce a quick stir (corn starch likes to settle at the bottom)
  6. Push aside the veggies and beef on the pan and pour in the sauce
  7. Once the sauce gets enough heat, it will start to thicken, keep stirring with your spatula until it thickens and starts to  bubble. You will know the sauce is done when it becomes a darker colour, translucent and thick.
  8. Toss the meat and veggies over the sauce and coat everything with the sauce and cook it for about 1 minute
  9. Pour everything over the plate of noodles
  10. Enjoy with some chilli oil! 🙂