Beef Chow Mein
Ingredientsfor 2
490
Cal
32g
Protein
52g
Carbs
16g
Fat
- 112 oz flank steak, sliced thin against the grain
- 21 tablespoon soy sauce
- 31 teaspoon cornstarch
- 41 teaspoon baking soda (for velveting)
- 512 oz fresh chow mein noodles or lo mein noodles
- 62 cups bean sprouts
- 71 cup napa cabbage, shredded
- 81 medium onion, sliced thin
- 93 cloves garlic, minced
- 103 tablespoons vegetable oil
- 113 tablespoons oyster sauce
- 122 tablespoons soy sauce
- 131 tablespoon dark soy sauce
- 141 teaspoon sesame oil
- 151/2 teaspoon white pepper
- 162 green onions, cut into 2-inch pieces
Instructions
- 1
Velvet the beef: toss sliced flank steak with soy sauce, cornstarch, and baking soda. Let sit 15 minutes. The baking soda tenderizes the meat so it stays silky even over high heat. Rinse off the baking soda briefly with cold water before cooking.
- 2
Cook noodles according to package instructions until just tender, about 3 minutes for fresh. Drain, rinse with cold water, and toss with 1 teaspoon oil to prevent sticking.
- 3
Heat wok over high heat until smoking. Add 2 tablespoons oil, sear beef in a single layer for 1–2 minutes until browned but not fully cooked. Remove from wok.
- 4
Add remaining oil. Stir-fry onion 2 minutes until softened, add garlic and cabbage, cook 1 minute. Add noodles and toss with oyster sauce, soy sauce, dark soy sauce, and white pepper. Stir-fry 2–3 minutes, letting the noodles sit on the hot surface between tosses to develop slight char.
- 5
Return beef to wok, add bean sprouts and green onions, toss everything together 1 minute. Finish with sesame oil and serve immediately.