Crispy Chow Mein with Black Pepper Beef
Using my Black Pepper Beef recipe on top of Crispy Chow Mein is equivalent to Dude’s top choice at any Hong Kong style café. His choice is always crispy chow mein while my go to is the fried wide rice noodles.Making this at home cuts the costs down significantly since a plate of noodles in a restaurant costs upwards of $20 these days. The cost of ingredients for this recipe is about $12 and it makes at least twice as much as what you get in the restaurant. Next time you crave take out, make this instead!
Servings: 4 servings
Ingredients
- ½ pound flank steak ⅛ inch slices
- 2 tablespoon vegetable or canola oil divided
- ½ ounce 1 inch knob fresh ginger, thinly sliced
- 1 green pepper seeds removed and sliced
- ½ medium onion sliced
- 1 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon cool water
- ½ teaspoon fresh ground black pepper
- 1 stalk green onion 2 inch pieces
For the Marinade
- 1 teaspoon cornstarch
- 1 teaspoon rice wine
- 1 teaspoon soy sauce
For the Sauce
- 2 teaspoons oyster sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons rice wine
- ½ cup beef broth
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
- In a medium mixing bowl, combine beef and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
- Fill a large pot halfway with water and bring to a boil. Blanch the noodles for 30-60 seconds and drain well.
- In a small bowl, combine sauce ingredients and set aside.
- Heat a large frying pan on medium heat. Add 3 tablespoons vegetable oil and lay noodles on top. Fry for 3 minutes until crispy and flip. Fry for another 2 minutes. Remove and place noodles on a serving plate.
- In the same frying pan on medium high heat, add 1 tablespoon vegetable or canola oil. Add the beef and stir fry until 70-80% cooked. Remove and set aside.
- Add 1 tablespoon vegetable or canola oil, if needed. Add ginger, stir fry for 30 seconds. Add onion, green pepper and red pepper, stir fry until onion is lightly browned and vegetables are tender, about 2-3 minutes. Add garlic and stir fry for 30 seconds, until fragrant.
- Push the vegetables to the side and add the sauce in the middle.
- In small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
- Once the sauce is bubbling, stir in the slurry. Add the cooked beef along with the drippings and cook until the sauce starts to simmer and thicken, and meat is cooked through, about another 1-2 minutes. Turn off the heat. Stir in fresh ground black pepper and green onion.
- Pour the beef and pepper over the noodles.