Crispy Cantonese Beef Chow Mein

Ingredients

• 0.5 lb fresh Cantonese style steamed chow mein noodles (approximately 1/2 of a 16oz package, about 3-4 cups; look for 'steamed' on the label)
• 4 tbsp oil (for frying noodles; use up to 6 tbsp as needed to cover the bottom of the pan)
• 2 ginger (slices)
• 0.5 green pepper (sliced, approximately 1 cup)
• 0.5 yellow onion (sliced, approximately 1 cup)
• 0.5 lb beef flank steak (or any beef steak, sliced thin against the grain)
• 1 tsp sesame oil (for beef marinade)
• 1 tbsp soy sauce (for beef marinade)
• 0.5 tbsp Shaoxing cooking wine (for beef marinade)
• 1 tbsp water (for beef marinade)
• 1.5 tbsp corn starch (for sauce slurry)
• 0.25 cup cold water (to mix with corn starch)
• 4 tbsp oyster sauce (for sauce)
• 1 tsp dark soy sauce (for extra color)
• 0.5 tsp sugar
• 0.25 tsp sesame oil (optional, for sauce)
• 0.75 cup water (to thin out the sauce)
• Spicy Chili Crisp (Chili Oil) (for serving)

Steps

1. 1

   Slice the green peppers and yellow onions into thin strips and set aside.

2. 2

   Place the fresh chow mein noodles in a colander. Use your hands to gently loosen the strands. Pour hot tap water over the noodles for 2-3 minutes until they are soft and pliable. Alternatively, soak them in boiling water for 1 minute. Drain and set aside.

3. 3

   Cut the beef flank steak against the grain into thin slices and place in a small bowl.

4. 4

   Add 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 tablespoon Shaoxing wine, and 1 tablespoon water to the beef. Mix well and let marinate for 15 minutes at room temperature.

5. 5

   In a separate bowl, whisk together 1/4 cup cold water and 1 1/2 tablespoons corn starch until no clumps remain.

6. 6

   Add 4 tablespoons oyster sauce to the cornstarch slurry and mix until smooth.

7. 7

   Stir in 1/2 teaspoon sugar, 1 teaspoon dark soy sauce, 1/4 teaspoon sesame oil (if using), and the remaining 3/4 cup water. Set the sauce mixture aside.

8. 8

   Heat a wok or large frying pan over medium to medium-high heat.

9. 9

   Add 4-6 tablespoons of oil (enough to create about 1/8 inch layer). Once the oil is shimmering, add the softened noodles.

10. 10

    Pan-fry the noodles for 2-3 minutes without flipping. Shake the pan occasionally to prevent burning. Flip the noodle 'cake' and add a bit more oil if needed. Fry the second side for another 2-3 minutes until crispy and golden.

11. 11

    Remove the crispy noodles from the pan and spread them out on a large serving plate.

12. 12

    Wipe the pan if necessary, set to medium-high heat, and add 1 tablespoon of oil.

13. 13

    Add the ginger slices and toast until they are golden brown and fragrant.

14. 14

    Add the marinated beef to the pan. Stir-fry for 2-3 minutes until the beef is about 80% cooked (slightly pink is okay).

15. 15

    Add the sliced onions and green peppers. Stir-fry with the beef for 2-3 minutes until the vegetables are slightly softened but still crisp.

16. 16

    Give the sauce mixture a quick stir to resuspend the cornstarch, then push the meat and vegetables to the side of the pan and pour the sauce into the center.

17. 17

    Stir the sauce constantly until it thickens, bubbles, and turns a dark, glossy color.

18. 18

    Toss the meat and vegetables back into the thickened sauce to coat everything thoroughly. Cook for 1 minute.

19. 19

    Remove and discard the ginger slices.

20. 20

    Pour the beef and vegetable gravy over the crispy noodles. Serve immediately with chili oil on the side.

Notes

Look for 'Steamed' Chow Mein noodles in the refrigerated section to skip the steaming step. For a seafood variation, use shrimp, scallops, and squid. For a vegetarian version, omit beef and use mushrooms, snow peas, and carrots. Best served immediately to maintain noodle crispness.

Nutrition per serving

• main
• noodles
• beef
• Chinese
• Cantonese
• crispy
• pan-fried
• takeout-style