There’s something incredibly comforting about the first bite of sizzling Cantonese beef chow mein—tender strips of beef, earthy mushrooms, and garlicky goodness all tangled up in golden, crispy chow mein noodles. This recipe brings that beloved takeout flavor straight into your kitchen, using simple ingredients and pantry staples, but with the freshness and control of homemade chow mein. It’s an easy dinner recipe that satisfies every craving, from saucy to savory, and it's one of those meals that feels like a warm hug in a bowl.
Cantonese Beef Chow Mein with Mushrooms and Garlic
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Chinese
Wok or large skillet A wok is ideal because of its heat distribution and capacity to stir-fry quickly. But a large nonstick skillet works well too.
Pot for boiling noodles You'll need this for blanching the chow mein noodles before stir-frying.
Tongs or long chopsticks To toss noodles without breaking them.
Mixing bowls For marinating beef and mixing sauces.
Knife and Cutting Board Essential for slicing beef and prepping veggies.
Colander For draining noodles and rinsing vegetables.
Beef and Marinade
- 1 lb flank steak or sirloin, sliced thinly against the grain
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp Shaoxing wine or dry sherry
- 1/2 tsp cornstarch
- 1/2 tsp sesame oil
- Pinch of white pepper
Noodles and Vegetables
- 12 oz chow mein noodles fresh egg noodles preferred
- 1 ½ cups shiitake mushrooms sliced (you can also use button or oyster mushrooms)
- 1 small onion sliced thin
- 2 cups napa cabbage shredded
- 1 carrot julienned
- 3 green onions sliced into 2-inch pieces
- 4 cloves garlic minced
- 1 tbsp ginger minced
Chow Mein Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce for color
- 1 tsp sugar
- 1 tsp cornstarch
- 1/4 cup chicken broth or water
- 1 tsp sesame oil
- Optional: 1/2 tsp chili garlic sauce for heat
Marinate the Beef
In a small bowl, combine the soy sauce, oyster sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Add the sliced beef and mix until well coated. Let it marinate while you prepare the rest of the ingredients—about 15 minutes is plenty.
Prepare the Sauce
In another bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, cornstarch, chicken broth, and sesame oil. If you want to give this a spicy beef chow mein recipe twist, stir in some chili garlic sauce.
Cook the Noodles
Bring a large pot of water to a boil. Add the chow mein noodles and cook just until they loosen—usually 2–3 minutes for fresh noodles. Drain and rinse with cold water to stop cooking. Set aside and toss with a bit of oil to prevent sticking.
Sear the Beef
Heat your wok over high heat and add 1 tablespoon of oil. Add the marinated beef in a single layer and let it sear undisturbed for about a minute before stir-frying. Cook for 2–3 minutes total, until browned but still tender. Remove from the wok and set aside.
Sauté Aromatics and Veggies
Add another tablespoon of oil to the wok. Sauté the garlic and ginger for about 30 seconds until fragrant. Add onions, mushrooms, carrots, and cabbage. Stir-fry for 3–4 minutes until vegetables begin to soften but retain a slight crunch.
Combine Everything
Return the beef to the wok, add the noodles, and pour in the chow mein sauce. Use tongs to toss everything together for 2–3 minutes over high heat, letting the sauce thicken and coat all the ingredients. Add the green onions right at the end for a fresh bite.
Serve It Up
Serve immediately, straight from the wok to the plate. For extra Cantonese flair, top with a bit more sesame oil or a drizzle of chili crisp.
Pairings
This Cantonese beef chow mein is a meal in itself, but if you want to round out your table, here are some great additions:
- Appetizer: A light cucumber salad or hot and sour soup contrasts beautifully with the richness of the noodles.
- Side: Try some stir-fried Chinese broccoli (gai lan) with garlic sauce or a simple steamed bok choy drizzled with soy and sesame.
- Drink: Jasmine tea or chilled Tsingtao beer makes a great pairing, helping cut through the savory flavors.
- Dessert: End with mango sticky rice or almond jelly to keep the meal balanced and refreshing.
FAQs
1. What type of beef is best for beef chow mein?
Flank steak or sirloin are ideal because they’re tender when sliced thin and marinated. If you want to explore more budget-friendly ground beef recipes, you can substitute with ground beef, but it will change the texture—think more of a ground beef chow mein casserole style.
2. Can I use ground beef instead of steak?
Yes, but the dish becomes more of a hybrid between a chow mein hotdish and a traditional stir-fry. If you're aiming for a healthy chow mein recipe, opt for lean ground beef and reduce the oil.
3. Can I swap beef for another protein?
Absolutely! If you love the taste of pork chow mein recipe variations, thinly sliced pork loin works well. For a chicken version, try a chicken chow mein recipe easy adaptation using boneless thighs or breast.
4. What kind of noodles should I use?
Chow mein noodles are usually egg-based and slightly chewy. You can use either fresh or dried, but fresh will give a more authentic texture. Avoid spaghetti or Italian pasta—it won’t absorb the chow mein sauce recipe the same way.
5. Can this recipe be made ahead?
Yes, this dish reheats surprisingly well, making it perfect for meal prep or next-day lunches. Store leftovers in an airtight container for up to 3 days and reheat in a pan to preserve texture.
