Easy Beef Chow Mein
Quick and Easy Beef Chow Mein Recipe with ground beef ( mince beef ), vegetables, and homemade chow mein sauce. Healthier, tastier and faster than ordering from takeaway!
Servings: 3
Calories: 710kcal
Equipment
- Large non-stick wok or pan
Ingredients
- 250 g Mince beef (Ground beef)
- 300 g Noodles straight-to-wok noodles (see details in note)
- ½ Onion Cut thin slices
- 1 tbsp Garlic Finely chopped
- ½ Bell pepper Cut thin slices
- 1 Carrot Julienned
- 100 g Bean sprouts
- 3 Spring onions Cut into 2" pieces
- ½ tsp Black pepper Or white pepper powder
- 2 tbsp Vegetable oil or neutral flavour oil
Stir Fry Sauce
- 3 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 3 tbsp Light soy sauce
- 1 tbsp Shao Xing wine see details in note
- 1 tsp Sesame oil
Instructions
- In a small bowl, mix all the stir fry sauce ingredients, mix well and set it aside. Season the mince/ground beef with two tablespoons of stir fry sauce mix and black pepper. Mix it well and set it aside.
- Soak the noodles in hot boiling water for 1-2 minutes and loosen them gently with a chopstick or tong. Drain the water out and rinse with cold water and set it aside.
- Heat the wok/pan over medium-high heat, drizzle 2 tablespoon of oil, add garlic and stir for 10 seconds. Add the beef mince and stir fry the beef for 3-4 minutes until no longer pink.
- Follow with the onion, carrot, pepper and stir fry another 1-2 minutes then place the noodles in.
- Pour the sauce over and noodles and combine well with other ingredients evenly.
- Continue stir fry with medium-high heat for another 1-2 minutes until and add the spring onions and bean sprouts.
Notes
Ingredient Variations
- Mince Beef ( Ground Beef ) - Lean beef mince or less in fat content goes well for this recipe. You can swap with chicken, turkey, lamb, or pork mince.
- Noodles - Straight-to-wok noodles are used in this recipe, but I blanch with hot water to loosen up the noodles. You can either use fresh or dried noodles. If you use dried noodles, prepare the noodles by the packet instructions and rinse with cold water after boiling. Do not overcook the noodles.
- Vegetables - You don't need to add everything that I add, swap with any favorite veggies. Or you can even add stir fry mix vegetable packets for convenience.
- Shao Xing wine - Can be substitute with Japanese mirin or dry sherry. For halal or non-alcohol cooking, you can avoid it or substitute it with halal Mirin or a splash of rice vinegar.
- Light soy sauce - Regular soy sauce or all-purpose soy sauce can be also used for a salty and savoury flavour.
- Dark soy sauce - is to bring more colour to the dish. If you don't have it in hand you can skip it.
- Sesame oil - is for the toasty flavour. If you have an allergy you can omit it.
Vegetarian Options
- Oyster Sauce - Substitute with vegetarian oyster sauce ( available in Lee Kum Kee brand ) or Hoisin sauce.
- Protein - Add tofu or Quorn mince as a substitute.
Nutrition
Calories: 710kcal | Carbohydrates: 75g | Protein: 33g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 3609mg | Potassium: 748mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4159IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 7mg
