Beef Chow Mein With Peppers Onions (Print version)
Tender beef stir-fried with crisp peppers and onions in savory sauce over egg noodles
# What you'll need:
→ Beef
01 - 12 oz beef sirloin, thinly sliced
→ Vegetables
02 - 2 bell peppers (1 red, 1 yellow), thinly sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 scallions, sliced
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 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp sesame oil
12 - 1 tsp cornstarch
13 - 1 tbsp water
14 - 1/2 tsp freshly ground black pepper
15 - 1/2 tsp granulated sugar
→ Cooking Oil
16 - 2 tbsp 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 well, rinse under cold running water to halt cooking, and set aside.
03 - Heat 1 tbsp of vegetable oil in a large wok or heavy-bottomed skillet over high heat until the oil just begins to smoke. Add the sliced beef in a single layer and stir-fry for about 2 minutes until browned on all sides but still slightly pink inside. Transfer to a plate and set aside.
04 - Add the remaining 1 tbsp 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 and lightly charred at the edges.
06 - Return the seared beef and any accumulated juices to the wok. Add the cooked noodles and pour the prepared sauce over everything. Using tongs or a spatula, toss continuously for 2 to 3 minutes until all components are evenly coated and heated through.
07 - Transfer to a serving platter, scatter the sliced scallions over the top, and serve immediately while hot.
# Expert suggestions:
01 -
- The sauce hits every note, salty, sweet, savory, and it comes together from pantry staples you probably already have.
- Crisp peppers and tender beef create a texture contrast that makes each bite exciting without any fuss.
02 -
- Do not crowd the wok when searing beef, cook in two batches if needed because steaming instead of searing ruins the texture.
- Mixing the sauce right before adding it prevents the cornstarch from settling at the bottom of the bowl.
03 -
- Marinate the sliced beef in one tablespoon soy sauce and one teaspoon cornstarch for ten minutes before cooking and it will stay incredibly tender.
- Have every single ingredient prepped and measured before you turn on the stove because once the wok is hot there is no time to stop and chop.