This easy 30-minute Beef Chow Mein Recipe has flavorful beef pieces, loads of veggies, and an addictively savory sauce, making it even better than takeout!
author’s note
Better-Than-Takeout Beef Chow Mein!
Beef Chow Mein has been one of my go-to meals for years. It’s quick, satisfying, and full of flavor. It all started when I set out to recreate my favorite takeout dish at home.
After a few tries, and drawing from my favorite chicken chow mein, I landed on a version I absolutely love, and now it’s a regular in my weeknight dinner lineup.
What I love most is how flexible it is. You can toss in whatever veggies you have on hand, use fresh or dried noodles, or even swap the beef for chicken. It’s also a great way to use up those frozen veggie bags sitting in the freezer. And somehow, it always tastes like you spent way more time on it than you actually did!
Beef Chow Mein Recipe Ingredients
| Star Ingredient | Fast Tip |
|---|---|
| Flank Steak | Slice ¼-inch against the grain; skirt or sirloin also work. |
| Baking Soda | Coat beef with ½ tsp, chill 15 min, rinse → ultra-tender meat. |
| Chow Mein Noodles | Boil to al dente, rinse cold so they stay springy when stir-fried. |
| Oyster Sauce | No bottle? Use 2 Tbsp hoisin + dash fish sauce. |
| Cornstarch | Whisk into sauce before cooking to thicken lump-free. |
| Sesame Oil | Stir in off heat for maximum nutty aroma. |
| Ginger & Garlic | Coarse-mince fresh; they sear, not burn. |
| Frozen Veggies | Add straight from freezer on high heat—no soggy water. |
| Shredded Cabbage | Toss in last; it wilts in 2 minutes for fresh crunch. |
How To Make Beef Chow Mein Recipe
- Marinate beef with baking soda, then in the sauce.
- Prep cabbage, garlic, ginger, green onions.
- Mix sauce: cornstarch, soy, oyster sauce, stock, sugar, sesame oil.
- Cook noodles and set aside.
- Stir-fry veggies, then the beef with the aromatics. Add cabbage.
- Combine beef, veggies, noodles, and sauce. Garnish with onion tops, sesame seeds are optional.
Featured Comment
“Simply divine! I used a wok, because I doubled the recipe. The sauce was bliss and the beef oh so tender. Thank you, I will be adding this to my repertoire!”
– Jimmy
Storage
- Fridge: Cool leftover beef chow mein recipe before storing in airtight containers. Enjoy within 3-4 days.
- Freezer: Freeze the fully cooled dish in an airtight container or freezer bag. Label with the date and freeze for up to 3 months.
More Weeknight Dinner Ideas:
Beef Chow Mein
Easy 30-minute Beef Chow Mein features flavorful beef pieces, an abundance of veggies, and an addictively savory sauce, making it even better than takeout!
Equipment
- Large pan non-stick
Ingredients
- 2 cups shredded green cabbage
- 2 teaspoons minced fresh ginger
- 1/4 cup green onions
- 1-1/2 teaspoons minced garlic
- 1/2 tablespoon cornstarch
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1-1/2 tablespoons oyster sauce
- 1/3 cup beef stock or broth
- 1 tablespoon brown sugar not packed
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon pepper
- 1/2 pound flank steak thinly sliced against the grain
- 3/4 teaspoon baking soda
- 1 (10-ounce) package frozen stirfry vegetables
- 1-1/2 tablespoons vegetable oil
- 1 (6-ounce) package crispy chow mein noodles
- Toasted sesame seeds optional
Instructions
- Finely shred the cabbage. Coarsely mince the ginger and garlic to avoid burning. Don’t use jarred or tubed versions. Thinly slice the green onions, separating the white roots from the greens; aim for about 1/4 cup of sliced roots. Set the sliced green parts aside for later.
- Whisk cornstarch and soy sauce until smooth. Mix in oyster sauce, beef stock, brown sugar, sesame oil, and pepper. Whisk until smooth. Set aside for later use.
- Slice beef thinly, about 1/4-inch thick, against the grain. Then cut long strips into 2–3 smaller pieces. Toss sliced beef with baking soda in a small bowl, cover, and refrigerate for 15 minutes for extra tenderness. After the 15 minutes, rinse beef thoroughly in a fine-mesh sieve. In a bowl, mix beef with 1-1/2 tablespoons of sauce, cover, and marinate for 15 minutes to an hour. Pat dry with a paper towel before using in recipe.
- Follow package directions to prepare chow mein noodles. Rinse in cold water and set aside.
- In a large nonstick pan, add frozen veggies without thawing or adding liquid. Cook over high heat, stirring frequently, until mostly thawed, about 5 minutes. Add vegetable oil if sticking occurs. Transfer veggies to a plate. In same pan, add 1 and 1/2 tablespoons of vegetable oil and keep over high heat. Briefly cook the white onion roots for 1–2 minutes, then add garlic and ginger, being careful not to burn them—cook for only 10–20 seconds. Add beef (patted dry from marinade) and stir constantly for about 1 minute until lightly browned on both sides but not cooked through.
- Add cabbage directly to skillet. Stir continuously until wilted, about 1–2 minutes. Return reserved vegetables to pan. Add cooked noodles and sauce mixture. Toss with tongs for 1 minute. Finally, add thinly sliced green onion tops.
- Enjoy immediately with toasted sesame seeds if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Nutrition Note: The nutritional information includes chow mein noodles, but using a different type will affect the calculations.
Storage: Cool leftover beef chow mein before storing in airtight containers; refrigerate and eat within 3-4 days. Freeze fully cooled dish in an airtight container or freezer bag. Label with the date and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 8g | Protein: 14g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 847mg | Potassium: 321mg | Fiber: 1g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
EEK! I LOVE chow mein. Love love love. This looks so good Chelsea!
This is my kind of dinner – one pot, and so delicious! My husband will love this!!
This looks so good! I love all those veggies in there!
This skillet looks delicious! You seriously make the best one pan meals. Can’t wait to try this out!
This looks fantastic! Even easy… pinning!
Yay for one skillet meals! I really need more of them in my life! haha Love the sound of that sauce especially!
This sounds amazing and love that it’s a one skillet meal! I’ve done one-bowl and one-pan desserts, but I’m definitely going to start trying out one-pot/skillet savory meals, too!
This looks delicious! My half-Asian heart is singing right now <3
I always love your easy one-skillet meals and this one does not disappoint!
Hi Chelsea, as always you are the queen of one pot meals. This Chinese version is no exception and I would gladly turn my stove on and make this, then order take out.