Let’s Make Beef Chow Mein:
With the current social economic climate, a b*tch cannot afford Panda Express anymore. But to be honest, Panda Express sucks, so let’s make a cheaper, healthier, and more delicious Chow Mein Noodles. SO FUCK PANDA EXPRESS (but if they wanna sponsor me, I wouldn’t be mad…. I would be really grateful). My Beef Chow Mein recipe is so much better than all of those Chinese American diners and restaurants–despite being called a Panda Express Chow Mein substitute. This Chinese noodle dish is so much more flavorful and fulfilling. It’s way cheaper too! The best part is that you can adjust or change anything to personal taste.
I learned this noodle recipe from my mom. By watching her cook, I learned what I should not do, because she’s definitely does not know how to cook. Anyway, adjust everything to personal taste if you want. As long as you follow the guidelines, everything should be fine. I personally like my chow mein to be very flavorful and saucy which is why I added a lot of aromatics and sauces in it. Although using baking soda and cornstarch to marinate meat is relatively uncommon in American cooking, it really tenderizes the meat and makes it sear better.
Panda Express sucks ass. chow mein noodle is so much better with my chow main recipe. chow mein noodles are hella good
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Beef Chow Mein: Better than Panda Express
Ingredients
Beef Marinade Mixture:
- 1 Lb Beef (Sliced)
- 1.5 Tbsp Cornstarch
- 1 Tsp Soy Sauce
- 2 Tsp Oil
- ½ Tsp Baking Soda
- 1 Tsp Black Pepper
Sauce:
- 1 Tbsp Soy Sauce
- 1.5 Tsp Dark Soy Sauce (Use less for a lighter color)
- 1.5 Tbsp Oyster Sauce
- ½ Tsp Sesame Oil
- ½ Tsp Brown Sugar
- 1 Tsp Black Pepper
- ½ Tsp White Pepper
- ½ Tsp Grated Ginger
- ½ Tsp Grated Garlic
- 1 Tsp Shaoxing Wine
Base:
- ½ Medium Onion (Sliced)
- 1 Package Seafood Mushrooms (Cut in half)
- 1 Medium Carrot (Julienned)
- ½ Block Extra Firm Tofu (Cubed, Optional)
- 1.5 Lb Pancit/Pan Fry Noodles
- 1.5 Handfuls Bean Sprouts (Optional)
- ½ C Cabbage (Sliced into Strips, Optional)
Garnish:
- 2 Stalks Scallions (Sliced)
- 1 Tsp Toasted Sesame Seeds
Instructions
- Mix the Marinade ingredients with the beef and let it marinate for at least 15 minutes
- Mix together the Sauce ingredients
- Prep Vegetables and toppings
- Pan sear the beef for 3-5 minute both sides on an oiled high heat pan. Remove the beef from the pan, and stir fry the vegetables (excluding the noodles) for 1-3 minutes until the onions are slightly translucent. Remove vegetables from the pan and add in some oil. On high heat sear the noodles for five minutes then mix in the sauce. Afterwards, add in the beef and vegetables. Cook for another 5 minutes then garnish, and eat.
Notes
In-Depth Recipe:
Beef Chow Mein:
1. Mix the Marinade ingredients with the beef and let it marinate for at least 15 minutes. The Cornstarch and Baking Soda will tenderize and sear the meat better.
2. Mix together the Sauce ingredients. Adjust the ingredient measurements to better suit personal taste if wanted–I think the measurements I put in are fine though.
3. Prep Vegetables and toppings. Omit the meat and add more vegetables or whatever toppings wanted to make the noodle dish more vegetarian friendly
4. Pan sear the beef for 3-5 minute both sides on an oiled high heat pan. Remove the beef from the pan, and stir fry the vegetables (excluding the noodles) for 1-3 minutes until the onions are slightly translucent. Remove vegetables from the pan and add in some oil, and on high heat sear the noodles for five minutes then mix in the sauce. Afterwards, add in the beef and vegetables. Cook for another 5 minutes then garnish, and eat.
Hi Andy! Thank you for another amazing-looking recipe (and for your content that always surprises and makes me smile). What cut of beef do you use for this dish?
Hey Kimberly, you don’t have to flatter me I already know ;), jk jk keep on complimenting me cause I’m actually pretty insecure lol. Thanks for the compliment. I used a ribeye cut of beef, but any type of beef cut would work. I tend to use a cut with more fat or marbling as that is what I find the most flavorful. Just don’t be afraid of tallow (beef fat) as that is what produces the most flavor, if that makes any sense.