Beef Chow Mein With Peppers Onions (Printable)
Tender beef stir-fried with crisp peppers and onions, tossed with egg noodles in savory sauce for a vibrant meal.
# What You'll 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, thinly sliced on the bias
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, cut into fine julienne
→ Noodles
07 - 10 oz fresh chow mein noodles (or egg noodles)
→ Sauce
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 teaspoon cornstarch
13 - 1 tablespoon cold water
14 - ½ teaspoon freshly ground black pepper
15 - ½ teaspoon granulated sugar
→ Cooking Oil
16 - 2 tablespoons vegetable oil, divided
# How to Make It:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, sugar, cornstarch, and water until smooth. Set aside.
02 - Prepare the chow mein noodles according to package directions. Drain thoroughly, rinse under cold water to halt cooking, and 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 to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic, julienned ginger, and sliced onion. Stir-fry for 1 minute until fragrant and the onion begins to soften.
05 - Add the sliced bell peppers to the wok and stir-fry for 2 to 3 minutes until crisp-tender, maintaining their bright color and slight crunch.
06 - Return the seared beef and any accumulated juices to the wok. Add the drained noodles and pour the prepared sauce over everything. Using tongs or a spatula, toss continuously for 2 to 3 minutes until all components are evenly coated and heated through.
07 - Transfer to a serving platter or individual plates. Scatter the sliced scallions over the top and serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every noodle strand like it was meant to be there, and you get that glossy takeout finish without any mystery ingredients.
- It comes together faster than delivery, and cleanup is just one wok and a pot.
02 -
- If you crowd the wok with too much beef at once it will boil in its own juices instead of searing, so cook in batches if your wok is on the smaller side.
- Tossing the noodles gently with tongs rather than stirring keeps them from breaking into short stubby pieces.
03 -
- Everything must be prepped and within arm's reach before you turn on the stove because once the wok is hot there is no pausing to slice peppers.
- Run the noodles under cold water and toss with a few drops of sesame oil after draining to prevent them from clumping into one stubborn mass.