📝 About This Recipe
Transport your kitchen to the bustling night markets of Hong Kong with this quintessential Cantonese classic. Featuring tender, velveted strips of flank steak, crisp seasonal vegetables, and springy egg noodles, this dish is defined by 'wok hei'—the elusive breath of the wok. The savory, umami-rich sauce clings perfectly to every strand, creating a harmonious balance of textures that far surpasses any takeout experience.
🥗 Ingredients
The Beef & Marinade
- 1 lb Flank Steak (sliced thinly against the grain)
- 1 tablespoon Soy Sauce (light soy sauce preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Cornstarch (for velveting the meat)
- 1/4 teaspoon Baking Soda (to tenderize the beef)
The Noodles & Aromatics
- 12 oz Chow Mein Noodles (fresh or dried egg noodles)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 4 pieces Green Onions (cut into 2-inch batons)
- 3 tablespoons Peanut Oil (or any high-smoke point oil)
Vegetables
- 2 cups Bok Choy (roughly chopped)
- 1 medium Carrots (julienned into matchsticks)
- 2 cups Bean Sprouts (rinsed and drained)
Chow Mein Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Dark Soy Sauce (for deep color)
- 1 teaspoon Sesame Oil (toasted)
- 1 teaspoon Sugar (granulated)
- 1/4 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced beef with the soy sauce, Shaoxing wine, cornstarch, and baking soda. Massage the marinade into the meat and let it rest for at least 20 minutes; this 'velveting' process ensures the beef remains incredibly tender.
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2
While the beef marinates, prepare the chow mein sauce by whisking together the oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper in a small jug or bowl. Set aside.
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3
Cook the noodles according to the package instructions until just al dente. If using fresh noodles, they usually only need 1-2 minutes in boiling water. Drain and rinse with cold water to stop the cooking process, then toss with a drop of oil to prevent sticking.
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4
Heat 1 tablespoon of peanut oil in a large wok or heavy-bottomed skillet over high heat until it begins to shimmer and smoke slightly.
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5
Add the beef in a single layer. Let it sear undisturbed for 60-90 seconds to develop a deep brown crust, then stir-fry for another minute until just cooked through. Remove the beef from the wok and set aside.
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6
Wipe out the wok if necessary and add another tablespoon of oil. Toss in the garlic and ginger, stir-frying for 15 seconds until fragrant but not burnt.
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7
Add the julienned carrots and bok choy to the wok. Stir-fry for 2 minutes until the vegetables are vibrant and slightly softened but still retain a snap.
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8
Add the cooked noodles to the wok, spreading them out. Let them sit for 30 seconds to get a bit of 'toast' from the hot surface.
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9
Pour the prepared sauce over the noodles. Use tongs or a spatula to toss everything vigorously over high heat, ensuring the sauce coats every strand of noodle.
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10
Return the cooked beef and any accumulated juices back to the wok. Add the bean sprouts and green onion batons.
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11
Toss everything together for one final minute. The bean sprouts should just begin to wilt but stay crunchy.
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12
Taste and adjust seasoning with a splash more soy sauce if desired. Serve immediately while piping hot.
💡 Chef's Tips
Don't skip the baking soda in the marinade; it breaks down the muscle fibers for that signature 'melt-in-your-mouth' Chinese restaurant texture. Ensure your wok is screaming hot before adding ingredients; this prevents the beef from steaming and creates the smoky 'wok hei' flavor. If you can't find Shaoxing wine, dry sherry is a fantastic substitute, but avoid using 'cooking wines' which are overly salty. Do not overcook the noodles in the initial boiling phase; they will continue to soften when stir-fried with the sauce. Prep all ingredients before you turn on the stove—the actual cooking happens so fast there is no time to chop once you start.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a pot of Jasmine tea to cut through the richness of the savory sauce. Serve alongside a side of smashed cucumber salad with chili oil for a refreshing, acidic contrast. Add a dollop of crispy garlic chili oil on top for those who enjoy an extra kick of heat. For a full banquet feel, serve as a main course following a light egg drop or hot and sour soup.