Chow Mein

Introduction

Chow mein is a fast stir-fry where the beef, vegetables, and noodles need to land in the right order. A silky marinade gives you a softer, almost velvet-like bite that makes the whole dish feel a bit more deliberate than a standard weeknight stir-fry.

The sauce is straightforward and the pan does the heavy lifting. It lands in the sweet spot between takeout comfort and enough control to keep the noodles glossy, the vegetables lively, and the beef properly seasoned.

Step-by-step

Ingredients

• 400 g beef strips
• 250 g egg noodles
• 2 scallions
• 1 yellow onion
• 1 red bell pepper
• 2 garlic cloves
• 20 g ginger
• 1 egg, using the white for velveting
• 1 tbsp baking soda
• 2 tbsp cornstarch
• 2 tbsp oyster sauce
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 4 dl beef stock
• Neutral oil for frying
• Salt and black pepper

Method

1. Measure out all the ingredients and get a large pan or wok ready.
2. Slice the scallions, but keep the green tops separate for the very end. Slice the onion and bell pepper into thin strips.
3. Slice the beef into thin 2-3 mm sheets, always cutting against the grain.
4. Mix the beef with baking soda, cornstarch, egg white, and a little water. Work it through so the meat is evenly coated.
5. Let the beef rest for 30 minutes so it gets the right texture when it hits the pan.
6. Whisk together the sauce: oyster sauce, soy sauce, rice vinegar, beef stock, and cornstarch. Make sure the cornstarch is fully dissolved.
7. Cook the noodles according to the package, drain them, and set aside.
8. Sear the beef hard and fast in a little oil until it gets color. Remove it from the pan.
9. Stir-fry the vegetables with sliced garlic and ginger until they soften slightly but still have some bite.
10. Add the noodles to the pan with the sauce, toss well, then return the beef, the rest of the vegetables, and the green scallion tops at the very end.

Serving Notes

Serve immediately while the noodles are still glossy and the vegetables still have a bit of snap. If it needs a touch more depth, add a few drops of soy sauce at the table, but keep it restrained so the sauce stays balanced.

Chow Mein can be served with almost any protein, from meat and chicken to shrimp and fish.