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    Home » Asian Recipes

    Crispy Cantonese Beef Chow Mein

    Sep 20, 2017 • Author: Joyce • 22 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    4.69 from 16 votes

    A crispy Cantonese beef chow mein recipe, made with crispy chow mein noodles, and topped with a savory sauce made with beef, peppers, and onions. A popular and delicious takeout dish that's easy to re-create right in the comfort of your home!

    Crispy Cantonese Beef Chow Mein with a sauce beef, pepper and onions on top.
    Table of Contents
    • What is Cantonese Chow Mein?
    • Ingredients for Crispy Chow Mein
    • Tips
    • How to Get Crispy Chow Mein Noodles
    • Beef Chow Mein Sauce
    • How to Serve This
    • More Chinese Takeout Recipes You May Like
    • Did You Try This Cantonese Beef Chow Mein Recipe?
    • Recipe Card

    What is Cantonese Chow Mein?

    There are dozens of ways to make chow mein and different ways to enjoy it so what makes Cantonese beef chow mein different? Not much really, except that it's crispy! I personally think that's the best part of it. 🙂

    Another main difference between normal chow mein dishes and Cantonese chow mein is the way it's served. Cantonese chow mein does cook the noodles directly with the sauce, it is poured on top right before serving instead so that you still have a bit of crispiness from the deep-fried noodles.

    The process is simple and usually done in 2 steps: first, we make the noodles crispy by deep frying them, then we top the crispy noodles with the sauce, beef and, veggies. This gives you a choice to have a crispier noodle with a bit of sauce by eating off the edges, or going full hog saucy by digging in the middle!

    If you're looking for another type of Chinese saucy noodle dish, you should check out my Saucy Beef Ho Fun with Gravy recipe. It's similar to this chow mein dish because you pour a savory sauce over the noodles, but the main difference is it uses ho fun noodles which are soft and chewy and not crispy like chow mein noodles.

    Ingredients for Crispy Chow Mein

    Crispy Cantonese Beef Chow Mein
    • Chow Mein Noodles - Chow mein noodles can be found at any Asian grocery store, in the refrigerator section where they sell fresh noodles. They are yellow in color and are usually made with wheat flour and egg. Since we are using fresh pre-steamed chow mein noodles, we don't need to boil them before using them.
    • Oyster sauce - You can find oyster sauce at an Asian grocery store or online. There is no true substitute for the slightly sweet, and briny sauce but if you can't find oyster sauce you can try to substitute it with 2 tablespoons of hoisin sauce, and 2 tablespoons of soy sauce.
    • Maple Syrup - I like to use maple syrup or honey as sweeteners in the kitchen, but you can substitute this with sugar or honey as well.
    • Beef - For this beef chow mein recipe, you can substitute it with any kind of meat. You can also make this vegetarian by omitting the meat (and the marination) steps. I like to use flank steak for this but this recipe also works well with any type of steak, as long as it's cut into smaller pieces
    Crispy Cantonese Beef Chow Mein

    When you are cutting the beef, you want to cut it against the grain before you marinate it in a beef marinade. This will help keep the beef tender without the use of a tenderizer.

    When you lay your meat down, you will notice the meat grains will go in one certain direction, you want to cut against it to create shorter fibers per slice. This works with beef, chicken, and pork.

    I also have a detailed post on how to make your beef more tender by cutting against the grain and velveting the beef if you are interested in a read!

    Tips

    • If you like your chow mein on the saucier side, you can double the amounts in the 'Sauce' section of the recipe card
    • Don't be shy with the oil. You need a lot to make the noodles crispy because you're essentially deep-frying them.
    • Always cut your beef against the grain for the most tender beef slices.

    How to Get Crispy Chow Mein Noodles

    Crispy Cantonese Beef Chow Mein
    • Before you fry the noodles, you need to soften them up a little. If you are using pre-steamed chow mein, then either run very hot tap water over the noodles for 1-2 minutes to soften them. Alternatively, you can also soak it in a hot bowl of water for 1 minute as well.
    • To crisp up the chow mein, you will essentially have to deep fry it in a frying pan. You don't need anything special for this step except oil and your softened noodles. Depending on how thick your pan/wok is you may need to adjust your heat accordingly. For thinner pans like a wok I usually set my pan to medium but for thicker wall pans like a frying pan, I like to adjust the heat to medium-high.
    • Don't be shy with the oil. It is required to get a crispy exterior.

    Beef Chow Mein Sauce

    Crispy Cantonese Beef Chow Mein with a sauce beef, pepper and onions on top.

    To ensure the sauce is not clumpy, it's important to mix the oyster sauce with only a little bit of water first to thin it out before adding the rest of the water since the oyster sauce is notoriously difficult to mix evenly into large amounts of water.

    1. In a bowl add ¼ cup of cold water
    2. Mix in the cornstarch and stir until it has dissolved into the water
    3. Add in the oyster sauce and mix well until the sauce is smooth
    4. Once the sauce is smooth add in the maple syrup (sugar) and the rest of the water and mix
    5. Set aside for the very end

    How to Serve This

    Serving this with a bit of chili oil makes this dish super duper flavourful and gives it a little something-something. It's something I swear by and always do whenever I have any kind of beef chow mein.

    A staple chili oil I have at home that I pretty much use on everything is the "Spicy Chili Crisp Chili Oil" made by Lao Gan Ma aka The Godmother.

    More Chinese Takeout Recipes You May Like

    • Sweet and Sour Pork
    • Chilli Chicken
    • Sweet and Sticky Crispy Beef
    • Sweet and Sticky Char Siu (Chinese BBQ Pork)
    • Sweet and Sour Chicken (Hong Kong Style)
    • Chinese Eggplant with Garlic Sauce
    • Saucy Beef Ho Fun with Gravy
    • Steamed Spare Ribs with Black Bean Sauce
    • Beef Chow Fun
    Crispy Cantonese Beef Chow Mein

    Did You Try This Cantonese Beef Chow Mein Recipe?

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    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    Recipe Card

    A plate of Cantonese beef chow mein with beef and veg on top of crispy noodles

    Crispy Cantonese Beef Chow Mein

    A crispy Cantonese beef chow mein recipe, loaded with a saucy beef, peppers, and onions on top. A popular and delicious takeout dish that's easy to re-create right in the comfort of your home!
    Print Pin Share Email Rate Save Saved!
    Course: Asian, Main, Noodles
    Cuisine: Chinese
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    3 Servings
    4.69 from 16 votes

    Recipe Notes

    • When you are buying Cantonese chow mein in the grocery store, look for the ones that are pre-steamed. They usually come in a plastic bag in the refrigeration section where all the fresh noodles are. Buying the pre-steamed one lets us skip the step of steaming the noodles before deep-frying it.
    • If you like your chow mein on the saucier side, you can double the amounts in the 'Sauce' section of the recipe card
    • Don't be shy with the oil. You need a lot to make the noodles crispy because you're essentially deep-frying them.
    • Always cut your beef against the grain for the most tender beef slices.

    Ingredients
     

    • ½ lb fresh Cantonese style steamed chow mein noodles (approximately ½ package of a 16oz/454g package, which is about 3-4 cups)
    • 4-6 tablespoons oil
    • 2 slices ginger

    Vegetables

    • ½  green pepper (sliced, approximately 1 cup)
    • ½ yellow onion (sliced, approximately 1 cup)

    Beef Marinade

    • ½ lb beef flank steak (or any kind of beef steak)
    • 1 teaspoon sesame oil
    • 1 tablespoon soy sauce
    • ½ tablespoon Shaoxing cooking wine
    • 1 tablespoon water

    Sauce

    • 1 ½ tablespoons corn starch
    • ¼ cup water (to mix with corn starch)
    • 3-4 tablespoons oyster sauce (start with 3 tablespoons, and add more if you prefer it saltier)
    • 1 ½ - 2 teaspoons maple syrup (or honey or sugar)
    • ¾ cups water (to thin out the sauce)

    Condiments (Optional)

    • Spicy Chili Crisp Chili Oil
    Prevent your screen from going dark

    Instructions
     

    Preparing the Vegetables and Noodles

    • Slice the green peppers and onions into strips and set aside
    • Add the chow mein noodles into a colander and use your hands and to loosen it up gently. Pour hot water over it to slightly soften it. I find it easiest to use hot tap water and run the noodles under it for 2-3 minutes. Alternatively, you can also soak the noodles in a bowl for 1 minute with boiling water. Set the noodles aside once the noodles are soft.

    Marinating the Beef

    • Cut the beef against the grain into thin slices and put it in a bowl.
    • Add the 'Beef Marinade' ingredients into the bowl with the beef and mix well and set aside to marinate for 15 minutes at room temperature

    Making the Sauce

    • In a bowl, combine ¼ cup of cold water and cornstarch and mix until there are no clumps.
    • Add the oyster sauce to the cornstarch mixture and mix until the sauce is smooth
    • Add in the maple syrup (or sugar) and the rest of the ¾ cup of water and mix well and set aside

    Making the Noodles Crispy

    • 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)
    • Add 4 tablespoons of oil to the pan and wait for the oil to shimmer.
    • Add in the noodles and let it 'pan fry' for about 2-3 minutes. Do not flip it, you can shake it around in the pan to keep it moving to prevent it from burning.
      Flip the noodles and add some more oil to the pan to fry the other side for 2-3 minutes, shaking it occasionally in the pan to prevent it from burning.
    • Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

    Putting it Together

    • Set the stove to medium-high heat and add a tablespoon of oil
    • When the oil is hot, add in the slices of ginger and toast it until it is golden brown
    • Add in the beef and fry it for 2-3 minutes until the beef is about 80% cooked.
      It's okay to have the beef medium rare for this dish, it will cook the rest of the way in the sauce.
    • Add in the onions and green peppers and stir fry it with the beef for about 2-3 minutes (we don't want to overcook the veggies)
    • Give the sauce a quick stir in the bowl.
      (Cornstarch likes to settle at the bottom so we want to make sure the sauce is evenly mixed before we add it to the pan.)
    • Push aside the veggies and beef on the pan and pour in the sauce.
    • Keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker color and it becomes thick.
    • Mix the meat and veggies back in over the sauce, making sure to coat everything with the sauce, and cook it for about 1 minute.
    • Remove the ginger slices and discard them.
    • Pour the sauce, beef, and veggies over crispy noodles and serve.
    • Enjoy with some chili oil on the side!

    Nutrition

    Serving: 1Serving | Calories: 530kcal | Carbohydrates: 45g | Protein: 22g | Fat: 32g | Sodium: 1082mg | Sugar: 6g

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂

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    Reader Interactions

    Comments

    1. Josie says

      October 26, 2017 at 5:30 pm

      5 stars
      I love this recipe, simple, fast and tasty food. Ideally when I don't have much enough time. Would follow your way. by the way, that Brand name of non-chili hot sauce is good for me. Thanks Joyce

      Reply
      • Joyce says

        November 09, 2017 at 1:46 pm

        That hot sauce is definitely addictive. I put it on everything now! I highly recommend trying it! 🙂 It's not spicy at all, more flavourful more than anything.

        Reply
    2. heather (delicious not gorgeous) says

      October 03, 2017 at 4:41 pm

      ahhh i love this stuff!! the one i'm used to has a sauce that's slightly lighter in color, and has seafood, but this is bringing back all the good memories (plus, i know exactly what i want next time i go home).

      Reply
      • Joyce says

        October 19, 2017 at 12:59 pm

        Saucy sauce sauce. It's definitely my fave part haha 🙂

        Reply
    3. Dahn says

      September 21, 2017 at 11:42 am

      5 stars
      This looks great, I would much rather make my own chow mein at home because I know the oils and fats are tripled in the restaurants.

      Reply
      • Joyce says

        October 03, 2017 at 9:47 am

        Yes!! 🙂 Love to be in my PJs making this and then chowing down right from the frying pan - no judgement haha 🙂

        Reply
    4. Lucy @ Supergoldenbakes says

      September 21, 2017 at 11:12 am

      5 stars
      Thanks for your tips on making the noodles crispy. The whole recipe sounds fantastic, but that added crunch must really elevate this dish.

      Reply
      • Joyce says

        October 03, 2017 at 9:48 am

        It definitely does! It's odd it's like half potato chips half noodles to me, loaded with sauce and meats 😀

        Reply
    5. Nichole says

      September 21, 2017 at 10:59 am

      5 stars
      I love the idea of this being crispy, and that sauce looks amazing! Pretty much everything I love is in this dish! Can't wait to try it out!

      Reply
      • Joyce says

        October 03, 2017 at 9:49 am

        The crispy and the sauce are definitely my fave parts. Hope you get to try it out and enjoy it! 🙂

        Reply
    6. Jeni @ Biscuits & Booze says

      September 21, 2017 at 10:51 am

      5 stars
      I'm very intrigued by that chili oil! We love chili oil in our house but I don't think I've had that one. And those crispy noodles are CALLING me!

      Reply
      • Joyce says

        October 03, 2017 at 9:50 am

        You should definitely pick that one up. Chilli oil is always bland to me but this one is SO FLAVOURFUL. Seriously. I no longer use sriracha I just douse my food in this haha 🙂

        Reply
    7. [email protected] says

      September 21, 2017 at 10:37 am

      Love the sound of the marinade you used and this would definitely also be great as a vegetarian version!

      Reply
      • Joyce says

        October 03, 2017 at 9:51 am

        This definitely works as a vegetarian dish! Just omit the meats! 🙂 and add all the veggies! I sometimes do that when I don't have meat on hand as well 🙂

        Reply
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