Beef Chow Mein

Niúròu Chǎo Miàn
Beef Chow Mein
Submitted By: Taz


1 lb Beef Flank Steak (Jīxiōng Ròu)
1 lb Fresh Chow Mein Noodles*
½ Cup Bean Sprouts (Lǜ Dòuyá)
2-4 Baby Bok Choy (Báicài) - sliced into wide 'ribbons'
1 Large Carrot (Hóng Luóbo) - peeled and julienned
3 Medium Celery Stalks (Qíncài) - sliced on diagonal apx ¼ inch thick
1 Medium Yellow Onion (Huángsè de Yángcōng) - halved and cut 'end to end' into strips
1 Bell Pepper (Dēnglóng Jiāo) - color of choice - julienned
¾ Cup Vegetable Oil (Shíyòngyóu)
2 Tbs Cornstarch (Yùmǐ Diànfěn)

   2 Tbs Light Soy Sauce (Shēng Chōu)
   2 Tbs Shao Xing Rice Wine
   1 Tbs Dark Soy Sauce (Lǎo Chōu)
   2 tsp Toasted Sesame Oil (Zhīmayóu)
   ¼ inch piece Fresh Ginger (Jiāng) - minced
   ¼ Cup Low Sodium Chicken Broth (Jītāng)
   2 Tbs Light Soy Sauce (Shēng Chōu)
   2 Tbs Oyster Sauce (Háoyóu)
   2 tsp Granulated Sugar (Táng)
   ½ tsp Ground White Pepper (Bái Hújiāo)

  1. Place your beef in the freezer for 15-20 minutes to 'firm up' (this makes it easier to slice very thin) - Once 'firm', slice into apx ⅛ inch thick slices and set aside
  2. In a medium bowl, mix up all of the marinade ingredients until well incorporated - Add sliced beef and toss to combine making sure the beef is well coated - Set aside until needed
  3. Place noodles in a sieve or strainer and run hot water through them for a few seconds - Allow to drain well and transfer to a plate lined with absorbent paper - Set aside until needed
  4. Place all of the sauce ingredients in a small container with a tight lid (a small mason jar works well for this) and shake it up until well mixed - Set aside until needed
  5. Prep all of your vegetables and place them in individual bowls until needed
  6. Dissolve the cornstarch in 4 Tbs of water - Set aside until needed
  7. Heat the vegetable oil in a wok over medium-high heat until just smoking - Add the noodles to the oil and allow to fry for 5-8 minutes (flipping every minute or so) until lightly browned and crispy (noodles will form a 'pancake' of sorts) - Using a skimmer or slotted spatula, transfer noodles to a clean serving plate set aside within easy reach until needed (can place in warmed oven if desired)
  8. Dump out all but 2-3 Tbs of remaining oil from the wok
  9. Add the beef and its marinade to the wok and stir-fry for 1 minute (we are looking for rare to medium rare here - beef will cook more as dish continues) - Add the onion and bell pepper and continue to stir-fry for 1 minute - Add celery and carrot and continue to stir-fry for another 1-2 minutes - Add bean sprouts and bok choy and continue to stir-fry for another minute
  10. Push everything up the sides of the wok - Add the sauce and bring to a simmer - Add the cornstarch slurry and allow to return to a simmer - Allow sauce to cook (stirring frequently) until thickened and darkened in color
  11. Pull the beef and veggies off the sides and stir-fry everything for a minute to combine and thoroughly coat with sauce - Pour over the fried noodles - Serve immediately
* Fresh Chow Mein Noodles (AKA: Hong Kong Style Pan Fried Noodles) are par cooked before packaging
  so they are 'ready' to stir-fry without boiling - If Chow Mein noodles are not available, you can substitute
  thin wonton noodles boiled until al dente and thoroughly dried

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