Beef Chow Mein for dinner never gets old. Saucy noodles loaded with crispy vegetables and tender-sliced beef that come together faster than your favorite takeout spot can even answer the phone.

Made with simple pantry staples and a hot wok, it’s a satisfying meal that tastes like it came straight from your favorite Chinese restaurant. Once you make it at home, it’s hard to go back to ordering in.

Variations & Substitutions

Flank steak is my top pick here, but sirloin or skirt steak work just as well and are sometimes easier to find at the grocery store. If you can’t track down chow mein noodles, lo mein noodles or even thin spaghetti in a pinch will do the job.

For the sauce, hoisin can replace oyster sauce if needed, though the flavor will be a touch sweeter. Dark soy sauce adds beautiful color and depth, but if you can’t find it, just use a little extra regular soy sauce instead.

Tips & Tricks for Perfect Results

Make sure you use high heat — without it, your noodles will steam instead of stir-fry and turn soggy. Get that wok ripping hot before anything hits the pan. Slicing the beef against the grain and freezing it for 20 minutes beforehand makes thin, clean cuts so much easier.

Also, make sure your noodles are fully drained and slightly dry before adding them to the wok. Wet noodles will cause steaming and clumping, which is the opposite of what we’re going for here.

Serving Suggestions

This Beef Chow Mein is hearty enough to stand on its own as a complete meal, but I love pairing it with a simple side of egg rolls or steamed dumplings. A light cucumber salad with a rice vinegar dressing adds a refreshing contrast to the savory noodles.

If you’re feeding a crowd, serve it alongside fried rice and sweet and sour chicken for a fun at-home takeout night. A cold Tsingtao beer or a jasmine iced tea makes for a really satisfying pairing with all those rich, savory flavors.

Equipment Needed

Having the right equipment makes the stir-frying process so much smoother and more enjoyable from start to finish.

Wok or large 12-inch skillet (carbon steel or cast iron preferred)
Sharp chef’s knife and cutting board
Tongs or wooden chopsticks for tossing
Mixing bowls (at least two)
Small whisk
Large pot for boiling noodles
Colander for draining noodles
Measuring spoons and a liquid measuring cup

Prep Ahead Tips

You can slice the beef up to 24 hours ahead and store it in the marinade in the refrigerator — this helps it absorb more flavor overnight. Chop all your vegetables and store them in separate airtight containers in the fridge for up to two days.

The sauce can be mixed and refrigerated for up to five days. Even the noodles can be cooked, rinsed, tossed with a little oil, and stored in the fridge for one to two days before stir-frying.

Budget Tips

Flank steak and skirt steak are among the more affordable beef options, but slicing them thinly makes them feel luxurious. Buying cabbage and carrots — rather than a pre-cut stir-fry mix — saves significant money and the quality is usually better too.

Dried chow mein noodles tend to be much cheaper than fresh ones and taste great. Soy sauce, oyster sauce, and sesame oil are pantry staples you’ll use over and over, making the cost per recipe very low once you have them on hand.

Storage & Reheating

Leftover Beef Chow Mein stores really well and makes for a fantastic lunch the next day. Let it cool completely before transferring to an airtight container, and it will keep in the refrigerator for up to three days. For reheating, a hot skillet with just a tiny splash of water or broth works best — it loosens up the noodles and revives the texture without making things greasy.

The microwave works in a pinch, just cover the bowl with a damp paper towel and heat in 60-second intervals, stirring in between. I wouldn’t recommend freezing this one since the noodle texture changes significantly once thawed.

Prep Time:15

Cook Time:15

Ingredients

For the Beef Marinade:

1 lb flank steak thinly sliced against the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil

For the Sauce:

3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper
1/4 cup chicken broth

For the Noodles & Vegetables:

12 oz chow mein noodles fresh or dried
2 tablespoons vegetable oil divided
3 cloves garlic minced
1 teaspoon fresh ginger grated
1 medium yellow onion thinly sliced
2 cups shredded cabbage
1 large carrot julienned
1 cup bean sprouts
3 green onions cut into 2-inch pieces

Instructions

Start by combining the sliced flank steak with soy sauce, cornstarch, and sesame oil in a bowl. Toss everything together well and let it sit for at least 10 minutes while you prep your vegetables and cook your noodles.
Cook the chow mein noodles according to the package directions, then drain them and rinse with cold water to stop the cooking process. If you’re using fresh noodles, they only need about 2 minutes. Set them aside and toss with a tiny splash of oil so they don’t stick together.
In a small bowl, whisk together all of the sauce ingredients — the oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, white pepper, and chicken broth. Having this ready before you start stir-frying is really important since things move fast in a hot wok.
Heat a large wok or skillet over the highest heat your stove can manage. Add one tablespoon of vegetable oil and once it’s shimmering hot, add the marinated beef in a single layer. Let it sear without touching it for about 60 seconds, then stir-fry for another minute until just cooked through. Remove the beef and set it aside on a plate.
Add the remaining tablespoon of oil to the same wok, then toss in the garlic and ginger. Stir quickly for about 30 seconds until fragrant, then add the onion and carrot. Stir-fry for 2 minutes until they start to soften but still have a little bite to them.
Add the shredded cabbage and bean sprouts to the wok and toss everything together for another minute. You want the vegetables to stay crisp and not turn mushy, so keep that heat high and keep things moving.
Add the cooked noodles to the wok along with the sauce. Using tongs, toss everything together until the noodles are evenly coated and heated through, about 1 to 2 minutes. Return the beef to the wok along with the green onions and give everything one final toss.
Taste and adjust seasoning as needed — a little extra soy sauce, a pinch more sugar, or a drizzle of sesame oil can go a long way. Serve immediately straight from the wok for the best texture and flavor.

Servings: