Beef Chow Mein With Peppers Onions (Printable)
Classic stir-fried noodles with tender beef, colorful peppers, and onions in savory sauce.
# 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, thinly sliced on the bias
05 - 2 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, julienned
→ Noodles
07 - 10 oz 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
# How To Make It:
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 - 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 heavy-bottomed skillet over high heat until smoking. Add the sliced beef in a single layer and stir-fry for approximately 2 minutes until just browned on all sides. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to 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 their vibrant color.
06 - Return the seared beef to the wok. Add the cooked 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 serving platter, garnish with the sliced scallions, and serve immediately while hot.
# Expert Hints:
01 -
- The sauce clings to every noodle and coats each strip of beef like a glaze you did not think was possible at home.
- It comes together in about half an hour, which is faster than waiting for delivery.
02 -
- Do not crowd the wok when searing the beef because it will steam instead of brown and you will lose that caramelized flavor.
- Have every single ingredient prepped and measured before you turn on the stove because once the wok is hot things move faster than you expect.
03 -
- Rinse the cooked noodles under cold water immediately and shake off as much moisture as possible because wet noodles make the sauce watery and weak.
- Use the largest burner on your stove and keep the heat at maximum the entire time because that intense blast of heat is what gives stir fry its signature smoky character.