Beef Chow Mein with Crispy Noodles
This beef chow mein brings together tender velveted steak, crisp-edged noodles, and colorful stir-fried vegetables in a savory wok sauce. It is a satisfying Chinese noodle dish with restaurant-style texture and plenty of fresh crunch.
Servings4 Portions
Prep Time25 Mins
Cook Time20 Mins
Difficulty
Intermediate
Ingredients
4
- beef flank steak12 oz
- fresh Hong Kong-style pan-fried noodles8 oz
- white button mushrooms0.8 cup
- carrot, thinly sliced0.8 cup
- snow peas1 cup
- mung bean sprouts1 cup
- scallions2
- garlic1 clove
- neutral oil4 tbsp
- water0.5 tbsp
- hot water1 tbsp
- oyster sauce1 tbsp
- soy sauce1 tbsp
- dark soy sauce1 tsp
- Shaoxing wine1 tsp
- sesame oil0.5 tsp
- cornstarch1 tsp
- baking soda0.3 tsp
- sugar0.3 tsp
- white pepper0.1 tsp
Step-by-Step Instructions
01
Bring 2 quarts of water to a boil. Add the fresh noodles and loosen them for 30 to 60 seconds, just until separated. Drain well, rinse briefly under cold water, then spread them out so excess moisture can evaporate.
02
Place the sliced beef in a bowl. Add the water, baking soda, oyster sauce, cornstarch, neutral oil, dark soy sauce, and Shaoxing wine. Massage the mixture into the beef until the liquid is absorbed and the strips are evenly coated.
03
Prepare the sauce before cooking. Stir the hot water and sugar together in a small bowl until dissolved, then mix in the Shaoxing wine, soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper.
04
Heat a wok over medium-high heat until hot. Add 1 1/2 tablespoons neutral oil and swirl to coat. Lower the heat to medium, spread the drained noodles into a thin layer, and cook for 1 to 2 minutes until the underside develops light golden, crisp spots. Turn the noodles and crisp the second side, then transfer them to a plate.
