
This quick and flavorful Beef Chow Mein uses ground beef for a budget-friendly twist on the classic takeout favorite. Packed with fresh vegetables and a savory homemade sauce, it’s a perfect 25-minute weeknight dinner that the whole family will love.
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, white sugar, and white pepper. Set this sauce aside.
In a separate small bowl, mix the cornflour and water until smooth to create a slurry.
Prepare the chow mein noodles according to the package directions, then drain and set aside.
Heat the canola oil in a large non-stick pan or wok over high heat. Add the minced garlic and sauté for 10 seconds until fragrant.
Add the beef mince to the pan. Cook while breaking it up with a wooden spoon until browned and no longer pink.
Stir in 1 1/2 tablespoons of the prepared sauce and the white parts of the green onions. Cook for another 2 minutes to allow the beef to caramelize slightly.
Whisk the cornflour slurry into the remaining sauce mixture.
Push the beef to one side of the pan and crack the egg into the empty space. Scramble the egg lightly, then mix it through the beef. This helps the meat stick to the noodles.
Add the shredded cabbage and carrots to the pan. Stir-fry for 1 minute until the cabbage just begins to wilt.
Add the drained noodles, bean sprouts, and the remaining sauce. Toss everything together for 1-2 minutes until the sauce is evenly distributed and thickened.
Add the green parts of the green onions, toss for one final minute, and serve immediately.
For an extra kick, add a teaspoon of chili crisp or sriracha to the sauce. If you don't have Chinese cooking wine, dry sherry is an excellent substitute. Make sure your pan is very hot before adding the beef to get the best caramelization and flavor.




