Beef Chow Mein Hong Kong Style

A crispy Cantonese beef grub mein recipe, loaded with a saucy beef, peppers, and onions on top. A pop and delicious takeout dish that's like shooting fish in a barrel to re-create right in the comfort of your abode!

Grub mein, there's a gazillion different kinds out there and different ways to savour it so what makes Cantonese beef grub mein different? Not much actually, except that it's crispy! I personally call back that'south the best part of it. 🙂

Another master difference between normal chow mein and Cantonese chow mein is information technology is a scrap more on the dry and crispy side and the noodles are usually not tossed in with the sauces. The process is unproblematic and usually done in two steps: crisping up the noodles then topping it with the sauce, beef and, veggies. This gives you a pick to have a crispier noodle with a bit of sauce past eating off the edges, or going full hog saucy by digging in the heart!

INGREDIENTS FOR CRISPY CANTONESE BEEF Grub MEIN

• Chow Mein Noodles - Chow mein noodles can exist found at any Asian grocery store, in the refrigerator section where they sell fresh noodles. They are yellow in color and are usually made with wheat flour and egg. Since we are using fresh pre-steamed grub mein noodles, we don't need to boil them before using them.
• Oyster sauce - You can detect oyster sauce at an Asian grocery store or online. There is no true substitute for the slightly sweet, and briny sauce but if you can't observe oyster sauce you can try to substitute it with 2 tablespoons of hoisin sauce, and 2 tablespoons of soy sauce.
• Maple Syrup - I similar to apply maple syrup or honey as sweeteners in the kitchen, but you can substitute this with carbohydrate if that is all you have in the kitchen. If you lot use carbohydrate, use half the amount.
• Beef - For this beef chow mein recipe, you can substitute it with whatsoever kind of meat. You tin can besides make this vegetarian by omitting the meat (and the marination) steps. I like to use flank steak for this but this recipe also works well with any type of steaks, every bit long every bit it's cut into smaller pieces

When yous are cut the beef, you want to cut information technology against the grain to keep it tender (without the use of a tenderizer). When you lot lay your meat down, you will notice the meat grains volition become a certain direction, you lot want to cut against it to create shorter fibers per slice. This works with beefiness, craven, and pork.

CRISPING Up THE NOODLES

• Earlier you lot fry the noodles, yous need to soften them upwards a little. If you are using pre-steamed chow mein, and then either run very hot tap water over the noodles for 1-2 minutes to soften them. Alternatively, yous can besides soak information technology in a hot bowl of h2o for 1 infinitesimal as well.
• To crisp up the grub mein, you will essentially have to deep fry information technology in a frying pan. You lot don't need anything special for this pace except oil and your softened noodles. Depending on how thick your pan/wok is you lot may demand to adjust your heat accordingly. For thinner pans like a wok I usually ready my pan to medium merely for thicker wall pans like a frying pan, I similar to adjust the oestrus to medium-loftier.

SIMPLIFYING THE Beefiness CHOW MEIN SAUCE

Normally, the proper way to make the sauce is to mix the sauce in a bowl and proceed the corn starch slurry (the sauce thickener) separate to put in at the terminate. To simplify this (and to salvage u.s.a. some dishes) I combined the sauce and the corn starch slurry only to make this work without lumps you accept to mix the ingredients in a particular order.

Society of Operation:

1. In a bowl add ¼ cup of water
2. Mix in the corn starch and stir until it has dissolved into the h2o
3. Add in the oyster sauce and mix well until the sauce is smooth
4. Once the sauce is smooth add in the maple syrup and the rest of the h2o and mix
5. Ready aside for the very stop

THE Best CHILI SAUCE, THAT GOES WITH EVERYTHING!

Serving this with a bit of chili oil makes this dish super duper flavourful and gives it a little something-something. It'south something I swear by and always do whenever I accept any kind of beefiness chow mein.

A staple chili oil I have at dwelling house that I pretty much use on everything is the "Spicy Chili Well-baked Chili Oil" made by Lao Gan Ma aka The Godmother.

I have constitute that they volition occasionally accept this in English or Chinese labels. I find the best way to notice it past looking for her famous face up that's plastered correct on the label. 🙂 It's an intricate and complex flavor that doesn't pack a lot of estrus (mildly spicy) with hints of caramelized onion flavours. This stuff is like crack.

There is an crawly post 'Meeting Lao Gan Ma, "The Godmother": Prc's Best Chili Oils and Sauces' by Taylor Holliday on this famous chili sauce that goes into detail on the story behind this hot sauce and how to wait for knock offs. 🙂 It'south a good read!

LOOKING FOR MORE CHINESE TAKEOUT RECIPES? Endeavour THESE!

• Sugariness and Sour Pork
• Chilli Chicken
• Sweet and Sticky Crispy Beef
• Sweet and Gummy Char Siu (Chinese BBQ Pork)

DID You Try THIS CANTONESE BEEF Grub MEIN RECIPE?

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• When you are buying Cantonese chow mein in the grocery store, look for the ones that are pre-steamed. They usually come in a plastic pocketbook in the refrigeration department where all the fresh noodles are. Ownership the pre-steamed one lets u.s. skip the footstep of steaming the noodles before deep-frying it.

• ▢ ½ lb beefiness flank steak (or any kind of beef steak)
• ▢ ½ lb fresh Cantonese style steamed grub mein noodles (approximately ½ package of a 16oz/454g package, which is about 3-iv cups)
• ▢ 4-5 tablespoons oil
• ▢ 2 slices ginger

Vegetables

• ▢ ½ light-green pepper (approximately one cup)
• ▢ ½ yellow onion (approximately 1 cup)

Sauce

• ▢ 1 ½ tablespoons corn starch
• ▢ ¼ cup water (to mix with corn starch)
• ▢ 3-four tablespoons oyster sauce (start with 3 tablespoons, and add more if you adopt information technology saltier)
• ▢ 1 ½ - ii teaspoons maple syrup (or honey)
• ▢ ¾ cups water (to thin out the sauce)

Cook Mode Prevent your screen from going dark

Preparing the Vegetables and Noodles

• Piece the green peppers and onions into strips and set aside

• Add together the chow mein noodles into a colander and use your hands and to loosen information technology up gently. Pour hot water over it to slightly soften it. I notice information technology easiest to use hot tap water and run the noodles nether it for 2-3 minutes. Alternatively, you tin can likewise soak the noodles in a basin for i minute with boiling h2o. Set the noodles aside once the noodles are soft.

Marinating the Beefiness

• Cut the beef against the grain into thin slices and put it in a basin

• Add the 'Beef Marinade' ingredients into the basin with the beef and mix well and set bated to marinate for 15 minutes in room temperature

Making the Sauce

• In a bowl, combine ¼ cup of cold h2o and corn starch and mix until  the corn starch has dissolved well with no clumps

• Add together in the oyster sauce and mix until the sauce is smoothen

• Add together in the maple syrup and the rest of the ¾ cup of water and mix well and set aside

Crisping the Noodles

• In a wok or frying pan, fix the heat to medium to medium-high heat (adjust this co-ordinate to your stove and the thickness of your pan)

• Add 4 tablespoons of oil to the pan and wait for the oil to fume or shimmer. (The oil needs to get actually hot to 'deep fry' the noodles)

• Add together in the noodles and let it 'pan fry' untouched for 1 infinitesimal. Flipping once every minute for effectually v-viii minutes. Our goal is to get the noodles stale and crispy. If you lot are noticing that the noodles are burning, lower the heat a fleck. (A little burnt is okay 🙂 )

• Once the noodles are crispy and done, remove information technology from the pan and spread it out on a serving plate

Putting information technology Together

• Fix the stove to medium, to medium-high heat once more and add a tablespoon of oil

• When the oil is hot, add in the slices of ginger and roast it until information technology is golden dark-brown

• Add in the beef and fry it for 2-3 minutes until the beefiness is cooked. It'southward okay to accept the beef medium rare for this dish 🙂

• Add in the onions and green peppers and toss information technology with the beefiness for about 2-3 minutes (we don't want to overcook the veggies)

• Give the sauce a quick stir in the bowl - corn starch likes to settle at the bottom so we want to brand sure the sauce is evenly mixed before we use it.

• Button bated the veggies and beef on the pan and pour in the sauce

• Once the sauce gets plenty heat, it will get-go to thicken, keep stirring with your spatula until it thickens and starts to bubble. Yous will know the sauce is done when it becomes a darker colour, translucent and thick.

• Toss the meat and veggies over the sauce and coat everything with the sauce and cook information technology for virtually 1 minute

• Pour everything over the plate of noodles

• Enjoy with some chilli oil! 🙂

Serving: one Serving | Calories: 530 kcal | Carbohydrates: 45 g | Protein: 22 grand | Fat: 32 k | Sodium: 1082 mg | Saccharide: 6 g

*Nutritional data is calculated using online tools and is an estimate*

I'd love to hear from yous! Permit me know how it was and consider giving information technology a rating! Tag me on Instagram with @pupswithchopsticks to show me!

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