Ingredients:

  • 1 tbsp soy sauce (15 ml)
  • 1 tbsp Shaoxing rice wine (or dry sherry as a substitute) (15 ml)
  • 1 tbsp cornstarch (cornflour) (8g)
  • 1 tsp sesame oil (5 ml)
  • 1/4 tsp white pepper (optional) (0.5 g)
  • 1 lb (450g) flank steak, thinly sliced against the grain (or sirloin)
  • 1 tbsp vegetable oil (15 ml)
  • 1 lb (450g) fresh or dried chow mein noodles (egg noodles), cooked according to package directions (if using dried)
  • 2 tbsp soy sauce (30 ml)
  • 2 tbsp oyster sauce (30 ml)
  • 1 tbsp dark soy sauce (15 ml) (for colour - optional)
  • 1 tbsp sesame oil (15 ml)
  • 1 tsp sugar (4g)
  • 1/2 cup chicken broth (120 ml)
  • 1 tbsp cornstarch (cornflour) (8g)
  • Pinch of white pepper
  • 1 tbsp vegetable oil (15 ml)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup sliced onion (100g)
  • 1 cup sliced bok choy (or Chinese cabbage) (150g)
  • 1 cup sliced carrots (120g)
  • 1 cup bean sprouts (100g)
  • 1/2 cup sliced scallions (green onions), for garnish (50g)

Instructions:

  1. Marinate the Beef: In a bowl, combine all marinade ingredients and whisk. Add sliced beef, toss to coat, and let sit for at least 15 minutes (or up to an hour in the fridge).
  2. Prepare the Sauce: In a small bowl, whisk together all sauce ingredients. Set aside.
  3. Cook the Noodles: Cook chow mein noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking.
  4. Cook the Beef: Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and cook, stirring constantly, until browned and cooked through (about 2-3 minutes). Remove beef from the wok and set aside.
  5. Sauté the Aromatics and Vegetables: Add 1 tbsp of vegetable oil to the wok. Add garlic and ginger and sauté for 30 seconds until fragrant. Add onion and carrots and stir-fry for 2 minutes. Add bok choy and stir-fry for another minute until slightly wilted.
  6. Combine and Finish: Add cooked noodles and beef back to the wok with the vegetables. Pour the sauce over everything and toss to combine, ensuring the noodles are evenly coated. Cook for 1-2 minutes, or until the sauce thickens.
  7. Garnish and Serve: Garnish with sliced scallions and serve immediately. This homemade beef chow mein is better than takeout!