Beef chow mein is a delicious Chinese dish made with thin, chewy noodles, seared flank steak, and crisp-tender vegetables.Pull off restaurant-quality beef chow mein right in your own kitchen with our step-by-step recipe, all brought together by the rich savory depth of Chinese light and dark soy sauces! We also put together a YouTube video to walk you through it, because some things are just easier to show than to tell! Note: We partnered with Lee Kum Kee to create this beef chow mein recipe.As always on The Woks of Life, all opinions are our own.

Enjoy! Which Noodles to Use for Chow Mein I’ll be direct here: you NEED to use thin Hong Kong-style pan-fried noodles.I know there are recipes out there using whatever noodle is convenient, but this choice matters.They’re a bit chewy, a bit crispy, and tossed in a hot wok to create that signature wok hei flavor.

Fresh chow mein noodles look almost dry when you pull them out of the package, but they’re soft to the touch and cook quickly — just a quick dip in boiling water and they’re ready to go.They also freeze really well, so I always keep a package in the freezer for chow mein/pan-fried noodle cravings.  Can’t find fresh noodles? Dried thin Hong Kong-style noodles are a solid pantry backup.They’re comparable to fresh noodles after cooking, and usually come in a 16-ounce package in small dried bundles.

Just remember you only need half the weight.Four ounces of dried nood

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