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Beef chow mein                            recipe

Beef chow mein recipe

580 ratings

Forget ordering in and make this easy beef chow mein at home in no time. Juicy rump steak is stir-fried with mushrooms and mangetout and served on crispy noodles for a takeaway classic ready in just 30 mins. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 578 calories / serving
  • Dairy-free


  • 300g rump steak, cut into thin strips
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese rice wine or dry sherry
  • 2 tbsp oyster sauce
  • ½ tsp toasted sesame oil
  • 1 tsp cornflour
  • 2 tbsp sunflower oil
  • 1 garlic clove, crushed
  • 1 tsp freshly grated root ginger
  • 4 spring onions, sliced
  • 125g shiitake mushrooms, sliced
  • 100g mangetout
  • 100g beansprouts
  • 1 x 375g pack Tesco fresh egg noodles
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 21%
  • Sugars

    5g 5%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 70.4g Protein 30.9g Fibre 5.7g


  1. Mix together 1 tbsp each soy sauce, rice wine and oyster sauce with the sesame oil and the cornflour. Add the steak and leave to marinate for 20 mins. Heat 1 tbsp of the oil in a wok or large frying pan. When hot, add the noodles and cook over a medium heat for 5 mins until the underside is golden. Turn over the noodle cake and cook for a further 2-3 mins, then transfer to a warmed plate.
  2. Add the remaining oil to the wok and add the steak, garlic, ginger and spring onions, stir fry for 2-3 mins, then add the mushrooms and mange tout and cook for 2-3 mins. Add the beansprouts, remaining soy, Chinese wine and oyster sauce and heat through. Pour over the noodles and serve immediately.

See more Chinese Recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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