This beef chow mein is unbelievably delicious! It is even better than your favorite takeout spot. I’ll walk you through every step of the way! It will turn out perfectly every time!
For the beef and marinate: 3/4 pound beef flank, thinly sliced against the grain Pinch of salt Pinch of white pepper 2 tablespoons Shaoxing wine 1 egg white 2 tablespoons cornstarch 1 tablespoon oil For the sauce: 1 tablespoon soy sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce 4 tablespoons water Pinch of white pepper
For the noodles: 1 package (12 oz) chow mein noodles 4 tablespoons oil, separated 1 cup snap peas 5 shiitake mushrooms, sliced 1 medium onion, sliced 2 stalks scallions, sliced 1 cup mung bean sprouts
This beef chow mein is unbelievably delicious. I'll walk you through every step of the way.
It will turn out perfectly every time. This is better than your favorite takeout. You'll see.
To get the perfectly tender beef, try this velveteen technique. It's truly a game changer.
In a mixing bowl, add the beef flank inside.
Marinate it with salt. Mix until the beef has fully absorbed the salt.
Shaoxing wine helps to remove the gamey taste of the beef. Egg white helps to tenderize the beef.
Cornstarch seals the juice of the beef inside.
Then add the white pepper, add the oil, and mix everything together.
Marinate for about 30 minutes. It works like magic. You'll see.
Chow mein usually use egg noodles that are slightly chewier and thinner.
They are available in most Chinese supermarkets.
In a pot over high heat, bring water to a boil. To get the perfect texture of noodles,
place the chow mein noodles inside, and quickly blanch for about 20 seconds.
Do not overcook them. Rinse the noodles with cold water to stop cooking.
This is really important. And drain.
So what are the differences between chow mein and lo mein?
Chow mein means stir-fried noodles, while lo mein means mixed noodles.
But here in the US, they're both cooked by stir-frying them.
In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, water, and white pepper.
In a wok over high heat, pour about 2 tablespoons of oil in it. Transfer the beef inside.
Avoid stir-frying it immediately. Let it have a beautiful sear before touching it.
Now stir-fry it for about 3 minutes. Remove.
In the same wok over high heat, add about 1 tablespoon of oil.
Add the snap peas, onion, and shiitake mushrooms. Stir-fry until aromatic for about 1 minute.
Remove.
In the same wok over high heat, add about 1 tablespoon of oil.
Add the chow mein noodles. Stir-fry for about 1 minute.
Return the beef, vegetables, mushrooms, and the sauce. Mix everything together.
Lastly, add the bean sprouts and scallions. Toss them together.
If you also like to make beef lo mein at home,
check out the video right here. Comment below and let me know
do you like chow mein better or do you like lo mein better?
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