Beef Chow Mein With Peppers Onions (Printable)
Tender beef stir-fried with colorful peppers and onions in savory sauce over egg noodles.
# 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, sliced on the bias
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, cut into thin matchsticks
→ 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 water
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon granulated sugar
→ Cooking Oil
16 - 2 tablespoons vegetable oil, divided
# How-To Steps:
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 - Bring a pot of water to a boil and cook the chow mein noodles according to package directions. Drain, rinse under cold running 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 shimmering. Add the sliced beef in a single layer and stir-fry for about 2 minutes until just browned on the outside but still pink inside. Transfer to a plate and set aside.
04 - Pour the remaining tablespoon of vegetable oil into 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 some bite and vibrant color.
06 - Return the seared beef to the wok along with any accumulated juices. Add the drained noodles and pour the prepared sauce over everything. Using tongs, toss vigorously for 2 to 3 minutes until all components are evenly coated and heated through.
07 - Transfer to a warm serving platter, scatter the sliced scallions over the top, and serve immediately while hot.
# Expert Tips:
01 -
- The sauce balances salty, sweet, and savory in a way that makes you want to lick the wok clean.
- It comes together faster than delivery and tastes significantly better than takeout.
02 -
- Overcrowding the wok with beef will cause it to steam instead of sear, so cook in two batches if necessary.
- Having every ingredient prepped and measured before you turn on the heat is not optional in stir frying, it is the entire strategy.
03 -
- Rinse the noodles in cold water immediately after draining to stop the cooking and keep them chewy rather than mushy.
- Keep your sauce bowl right next to the wok so you can pour it in one swift motion without losing your sear.