Ground Beef Chow Mein Recipe

When you’re craving a quick, flavorful dinner that rivals your favorite takeout, nothing hits the spot quite like beef chow mein. With tender strips of beef, crisp vegetables, and chewy noodles tossed in a savory, glossy sauce, this dish comes together in under 30 minutes—perfect for busy weeknights. The beauty of this recipe is how easily you can bring restaurant-quality flavors straight to your own kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in about half an hour, ideal for weeknight dinners.
• Simple Ingredients – Pantry staples and fresh veggies combine to create authentic flavor.
• Crowd-Pleaser – A dish the whole family will love, and it’s impressive enough for guests.
• Better than Takeout – Perfectly balanced sauce with just the right amount of savoriness and sweetness.
• Comfort Food at Its Best – Hearty, satisfying, and guaranteed to leave you full and happy.

What sets this version apart is the technique of caramelizing the beef with a touch of sauce first, which infuses every bite with flavor and gives the noodles that irresistible, glossy finish.

Ingredients Needed

For the Sauce

• Soy sauce (light and dark for depth of flavor)
• Oyster sauce – adds rich, umami taste
• Sesame oil – for a nutty aroma
• Sugar – just a touch to balance flavors
• Cornstarch + water – for thickening

For the Base

• 200–250 g chow mein noodles (cook according to package directions)
• 2 tbsp vegetable oil (or peanut oil for extra flavor)
• 2 garlic cloves, finely minced
• 250 g beef steak (flank, sirloin, or rump), thinly sliced against the grain
• 1 large egg, lightly beaten

Vegetables

• 1 cup green cabbage, thinly shredded
• 1 medium carrot, julienned
• 1 cup bean sprouts, rinsed and drained
• 3–4 green onions, sliced (white and green parts separated)

How to Make Beef Chow Mein

• Mix the Sauce – In a small bowl, whisk together soy sauces, oyster sauce, sesame oil, and sugar. Reserve 1 ½ tablespoons for flavoring the beef; set the rest aside. In another small bowl, stir together cornstarch and water to make a slurry.
• Cook the Noodles – Prepare chow mein noodles according to the package instructions. Drain well and set aside.
• Sear the ground  Beef – Heat oil in a large nonstick pan or wok over high heat. Add garlic and stir-fry for 10 seconds until fragrant. Add the beef and cook just until it loses its pink color. Pour in the reserved 1 ½ tbsp of sauce and the white parts of the green onions. Stir-fry for 2 more minutes until the beef is caramelized.

• Finish the Sauce – Stir the cornstarch slurry into the remaining sauce and keep it ready. This ensures the sauce thickens evenly when added to the pan.
• Add the Egg – Push the beef slightly to the side of the pan, then pour in the beaten egg. Let it set slightly, then scramble and mix into the beef. The egg helps bind the meat and noodles together.
• Cook the Veggies – Toss in the cabbage and carrot. Stir-fry for about 1 minute, just until the cabbage begins to wilt but still has some crunch.
• Combine Everything – Give the sauce a quick stir, then add it to the pan along with the bean sprouts and cooked noodles. Toss everything together for 1–2 minutes until the noodles are evenly coated and glossy. Add the green parts of the green onions and stir through.

Serving and Storage Tips

• Serving: Garnish with sesame seeds or extra green onions for a fresh finish. Pair with a side of spring rolls or a light cucumber salad.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet with a splash of water or soy sauce to loosen the noodles. Avoid microwaving too long, as it can make the noodles soggy.

Helpful Notes

• Slice beef thinly against the grain for tenderness.
• Use a wok if possible—it distributes heat evenly for quick stir-fries.
• Customize with other veggies: bell peppers, snow peas, or mushrooms work beautifully.
• For extra depth, marinate the beef in a little soy sauce and cornstarch for 10 minutes before cooking.

Conclusion

This beef chow mein is everything you love about takeout—bold flavors, tender beef, crunchy veggies, and glossy noodles—made right at home in less time than it takes to order delivery. It’s quick, versatile, and guaranteed to satisfy cravings.

If you try this recipe, I’d love to hear from you! Leave a comment and a star rating below, and don’t forget to share your creation on Pinterest or Facebook.
👉 What veggies did you add to your chow mein? Share your variations in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken or pork instead of beef?

Absolutely! Both chicken breast/thighs and pork tenderloin work well. Adjust cooking time since thinner cuts cook faster.

How do I make this gluten-free?

Use gluten-free soy sauce (tamari) and swap chow mein noodles for gluten-free rice noodles.

Can I freeze beef chow mein?

It’s best enjoyed fresh, but you can freeze leftovers for up to 1 month. Reheat in a hot pan to restore texture.

Why is my sauce too thin?

Make sure you added the cornstarch slurry. If it’s still thin, simmer for another minute until it thickens enough to coat the noodles.

Can I make this ahead of time?

Yes, prep the sauce and chop the veggies in advance. Cook everything just before serving to keep the noodles and vegetables fresh.