Quick and Easy Ground Beef Chow Mein
Khin's Kitchen shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Darren Hunt on SeeMeCook
A fast, savory noodle stir-fry made with seasoned ground beef, vegetables, and chewy chow mein noodles. The sauce combines soy, oyster, and sesame flavors for a satisfying weeknight meal.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 50 g
- 35 g
- 16 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 380 g per serving.
Steps
Prepare all ingredients before heating the wok or large skillet. Cook the chow mein noodles according to the package directions until just tender, then drain thoroughly; rinse briefly only if the package instructs you to do so, and toss with a little oil if they tend to stick.
In a small bowl, stir together the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Taste carefully and reserve the mixture for the stir-fry.
Heat a wok or large, heavy skillet over high heat. Add the vegetable oil and swirl to coat the cooking surface.
Add the ground beef. Stir-fry, breaking it into small pieces with a spatula, until browned and cooked through, about 4 to 5 minutes. If there is excessive rendered fat, carefully spoon some off while leaving enough to coat the pan.
Add the minced garlic and ginger to the beef. Stir-fry for about 30 seconds, just until fragrant; do not let the garlic burn.
Add the sliced onion, cabbage, carrot, and bell pepper. Stir-fry over high heat for 2 to 3 minutes, tossing frequently, until the vegetables are crisp-tender and the cabbage has softened slightly while retaining some bite.
Add the drained noodles to the wok. Pour the prepared sauce over them and toss continuously with tongs or two spatulas so the noodles become evenly coated without breaking apart.
Continue stir-frying for 2 to 3 minutes, until the noodles are hot, lightly glossy, and beginning to pick up a little color. Taste and add salt only if needed.
Turn off the heat, scatter the sliced scallions over the noodles, and toss once more. Serve immediately while hot.
Notes
This is a reconstruction from the title and brief description only; the source did not provide visible quantities or instructions. For the best stir-fry texture, have every ingredient prepared before cooking and avoid overcrowding the wok. Nutrition is an approximate estimate for the entire recipe and will vary with the fat percentage of the beef and noodle brand.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 690
- Protein
- 44 g
- Carbs
- 77 g
- Fat
- 22 g
- Fiber
- 6 g
Where the calories come from
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