Beef Chow Mein With Peppers Onions (Print Version)
Tender beef and crisp vegetables stir-fried with noodles in savory sauce
# What You Need:
→ Beef
01 - 12 oz beef sirloin, thinly sliced against the grain
→ Vegetables
02 - 2 bell peppers (1 red, 1 yellow), thinly sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 scallions, sliced on the bias
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, cut into thin matchsticks
→ Noodles
07 - 10 oz fresh chow mein or egg noodles
→ Stir-Fry Sauce
08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp toasted sesame oil
12 - 1 tsp cornstarch
13 - 1 tbsp cold water
14 - 1/2 tsp freshly ground black pepper
15 - 1/2 tsp granulated sugar
→ Cooking Oil
16 - 2 tbsp vegetable oil, divided
# How To Make:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, sugar, cornstarch, and cold water until smooth. Set aside.
02 - Bring a pot of water to a boil and cook the chow mein noodles according to package directions until al dente. Drain and rinse under cold running water to halt cooking and prevent sticking. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until the oil just begins to smoke. Add the sliced beef in a single layer and stir-fry for about 2 minutes until browned on all sides but still slightly pink inside. Transfer the beef to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, julienned ginger, and sliced onion, and stir-fry vigorously for 1 minute until fragrant and the onion begins to soften.
05 - Add the sliced bell peppers to the wok and continue stir-frying for 2 to 3 minutes, tossing frequently, until the peppers are crisp-tender and have brightened in color.
06 - Return the seared beef and any accumulated juices to the wok. Add the cooked noodles and pour the prepared sauce over everything. Using tongs or a spatula, toss all the ingredients together vigorously for 2 to 3 minutes until the sauce evenly coats the noodles, beef, and vegetables, and everything is heated through.
07 - Transfer to a serving platter or individual plates, scatter the sliced scallions over the top, and serve immediately while hot.
# Expert Tips:
01 -
- The sauce balances sweet, salty, and savory so perfectly that you will want to double it and keep extra in the fridge for everything else you cook this week.
- It genuinely takes 35 minutes from cutting board to plate, which makes it faster than waiting for delivery.
02 -
- If you crowd the wok with too much beef at once it will steam instead of sear and you will end up with grey chewy strips instead of caramelized ones.
- Mixing the cornstarch with cold water before adding it to the sauce prevents lumps that are nearly impossible to smooth out once they form in the hot wok.
03 -
- Marinate the sliced beef in one tablespoon soy sauce and one teaspoon cornstarch for just ten minutes and you will notice a significant difference in tenderness.
- Have every single ingredient prepped and measured before you turn on the stove because once the wok is hot there is no time to chop anything.