Beef Chow Mein With Peppers Onions (Print Version)
Tender beef, crisp peppers, and onions stir-fried with chow mein noodles in a savory sauce. Ready in 35 minutes.
# What You'll Need:
→ Beef
01 - 12 oz beef sirloin, thinly sliced
→ Vegetables
02 - 2 bell peppers (red and yellow), thinly sliced
03 - 1 large onion, thinly sliced
04 - 2 spring onions, sliced
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, julienned
→ Noodles
07 - 10 oz chow mein noodles or egg noodles
→ Sauce and Seasonings
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon sesame oil
12 - 1 teaspoon cornstarch
13 - 1 tablespoon water
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon sugar
→ Oils
16 - 2 tablespoons vegetable oil
# How to Make It:
01 - In a small mixing bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, sugar, cornstarch, and water. Whisk until smooth and 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 skillet over high heat. Add the sliced beef in a single layer and stir-fry for approximately 2 minutes until browned on all sides but still tender. Remove from the wok and transfer to a plate.
04 - Add the remaining tablespoon of vegetable oil to the wok. Sauté the garlic, ginger, and sliced onion for about 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 vibrant color and slight crunch.
06 - Return the seared beef to the wok along with the cooked noodles. Pour the prepared sauce over everything and toss continuously for 2 to 3 minutes until all components are evenly coated and heated through.
07 - Transfer to a serving platter, garnish with sliced spring onions, and serve immediately while hot.
# Expert Advice:
01 -
- The sauce balances salty, sweet, and umami so perfectly that you will want to double it and drizzle it on everything.
- Crisp peppers and tender beef come together in under 35 minutes, which is faster than delivery.
02 -
- If your wok is not hot enough the beef will steam instead of sear and you will lose that gorgeous caramelized crust.
- Marinating the beef in one tablespoon of soy sauce and one teaspoon of cornstarch for ten minutes before cooking makes a noticeable difference in tenderness.
03 -
- Slice the beef while it is partially frozen and you will get paper thin strips that cook in seconds and stay incredibly tender.
- Toss the noodles with a few drops of sesame oil right after draining to keep them from sticking together before the final stir fry.