Beef Chow Mein Recipe

How to stir-fry noodles perfectly — my no-fail method

Chow Mein — or stir-fried noodles — is one of the most popular Chinese dishes in the world. But I’ll be honest with you… it’s also one of the easiest to mess up. One wrong move and you end up with a wok full of soggy, burnt noodle goop — and nobody wants that!

So in this recipe, I’m going to show you how to stir-fry noodles perfectly every time, following three simple rules I always use in my kitchen. Once you understand these, you can make any Chow Mein you like — and it’ll turn out spot on.

Ingredients

Serves: 2

• 100 g fresh or pre-boiled egg noodles
• 100 g beef (thinly sliced against the grain)
• 50 g fresh beansprouts
• A splash of light soy sauce
• A pinch of salt and pepper
• ½ tsp sesame oil
• 2 tbsp cooking oil

Method

Step 1: Prepare the noodles

If you’re using pre-boiled noodles, I start by separating them gently with my hands. If they’re fresh, I blanch them briefly in boiling water for 20–30 seconds, then drain and rinse under cold water.

The key here is to make sure the noodles are dry before stir-frying — wet noodles are what cause soggy results later on.

Step 2: Prepare the beef

I slice the beef thinly against the grain — this keeps it tender — and season with a pinch of salt, pepper, and a small splash of soy sauce. Let it sit for a few minutes while you heat up your wok.

Step 3: Rule 1 – Heat

The first golden rule of great stir-frying: high heat. Your wok needs to be smoking hot before anything goes in.



I add a tablespoon of oil and swirl it around, then in goes the beef. I stir-fry for 1–2 minutes until it just starts to brown, then take it out and set it aside.

Step 4: Rule 2 – Dry noodles

I add another tablespoon of oil, then the noodles. I spread them out and leave them untouched for a few seconds — this helps them pick up a little char and that lovely “wok hei” flavour.



Then I give them a quick toss, add the beansprouts, soy sauce, sesame oil, and another pinch of salt and pepper. Everything should move quickly — this part only takes a minute or two.

Step 5: Rule 3 – Timing

The final rule is all about timing. I add the beef back in right at the end and toss everything together for 30 seconds. That’s it. Don’t overwork it — once everything’s coated and hot, it’s ready to serve.

Step 6: Serve and enjoy

I serve my Beef Chow Mein straight from the wok. The noodles should be dry, springy, and full of smoky flavour — not oily or sticky.



It’s quick, simple, and one of the most satisfying dishes you can master. Once you get this right, you’ll never go back to soggy noodles again.

Chef’s Tip

Keep everything prepped and ready before you start cooking. Stir-frying moves fast — there’s no time to chop once the wok is hot! And remember, less sauce is more. Chow Mein should be light, not drowned.

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