Beef Chow Mein - Canadian Beef | Canada Beef

Beef Chow Mein

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Beef Chow Mein

Look for the fresh chow mein noodles in the refrigerated produce section of well-stocked supermarkets and at Asian grocery stores.
This recipe was adapted from Chef Lui’s original and modified, as necessary, for home cooks.

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Serving: 2


8 (250 g) fresh chow mein egg noodles

1 tbsp (15 mL) cornstarch

2 tbsp (30 mL) soy sauce or tamari

2 tbsp (30 mL) oyster sauce

8 oz (250 g) Beef Flank Steak, cut into thin strips, 3 inches (8 cm) long

Salt and pepper

¼ cup (60 mL) canola or sunflower oil, divided

1 small carrot, thinly sliced diagonally

Half onion, thinly sliced

½ cup (125 mL) snow peas, trimmed

2 green onions, thinly sliced diagonally

1 tbsp (15 mL) chili crisp or chili oil (see Tip)


1. Cook noodles in a large pot of boiling water for 2 minutes. Drain and rinse under cold running water; drain well and set aside.

2. Whisk cornstarch into ¼ cup (60 mL) water; whisk in soy sauce and oyster sauce. Set aside.

3. Heat 2 tbsp (30 mL) of the oil in a large skillet over high heat. Add noodles and pan-fry, without stirring, for 3 to 4 minutes or until crisp on the bottom. Turn over and pan-fry, without stirring, for 3 to 4 minutes, until crisp and slightly browned. (Note: the centre of the noodles can remain soft, if desired.). Transfer to a serving platter and set aside.

4. Pat beef strips dry with paper towel and season all over with salt and pepper. Return pan to medium-high heat and add remaining oil. Stir-fry carrot and sliced onion for 3 to 4 minutes or until onion is slightly translucent. Add beef and cook for about 1 minute per side or until browned but still pink inside.

5. Add snow peas and stir-fry for 1 minute. Stir cornstarch mixture and stir into pan; cook, stirring, for 1 to 2 minutes or until sauce is thickened. Add up to ¼ cup (60 mL) water, if desired for more sauce. Remove from heat.

6. Pour beef mixture and sauce over noodles. Garnish with green onions and drizzle with chili crisp.

Chili crisp (or chili oil) is a Chinese condiment now available in jars at specialty grocery stores and well-stocked supermarkets and adds an umami kick to the chow mein. Chef Lui recommends Ho Mei brand Crazy Rich Chili. You can also use for your favourite hot sauce for some heat, you just won’t get the umami punch.

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