Description
A quick and flavorful beef chow mein stir-fry with colorful bell peppers and onions, perfect for a bold weeknight dinner.
Ingredients
Scale
- 8 oz dried chow mein noodles
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Cook the chow mein noodles according to package directions until al dente. Drain and rinse with cold water, then toss with a little vegetable oil to prevent sticking. Set aside.
- In a bowl, toss the sliced flank steak with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Let marinate for 10 minutes.
- In a small bowl, whisk together the 1/4 cup low-sodium soy sauce, hoisin sauce, oyster sauce, sesame oil, and red pepper flakes (if using). Set aside.
- Heat a wok or large skillet over high heat. Add 1 tbsp vegetable oil. When shimmering, add the marinated beef in a single layer. Sear undisturbed for 1 minute, then stir-fry until browned and just cooked through, about 2 minutes. Transfer beef to a plate.
- Add a little more oil if needed. Add the bell peppers and onion, stir-fry for 2-3 minutes until crisp-tender. Add the garlic and ginger, stir for 30 seconds until fragrant.
- Return the beef to the wok, along with the drained noodles. Pour the sauce over the top and toss everything together for 1-2 minutes until heated through and well coated.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For extra heat, add more red pepper flakes or a drizzle of chili oil at the end. To make it gluten-free, use tamari instead of soy sauce and ensure hoisin and oyster sauces are gluten-free.
Nutrition
- Calories: 485
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 42g
- Protein: 34g