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Sizzling Beef Chow Mein

Counter 10 · Wok, Skewer & Bowl

Sizzling Beef Chow Mein

Egg noodles pan-fried until crackly on the bottom, tossed with soy-marinated beef, bean sprouts and scallions, then served on a hot iron platter that keeps sizzling.

4.5 228 cooks rated this
Prep
25 min
Cook
15 min
Serves
3
Level
Medium
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Hong Kong noodle shops judge chow mein by its texture: some strands soft and saucy, others crisp from contact with the hot pan. The way to get both is to steam the noodles first, dry them well, and let them sit undisturbed in oil until a golden crust forms. Serving on a preheated cast iron platter keeps that crunch going at the table. Fresh thin egg noodles from the refrigerated case are best, but dried ones work if you undercook them by a minute.

Method

  1. Toss the beef with 1 tbsp light soy and the cornstarch. Stir the remaining light soy, dark soy, oyster sauce and sugar together with 2 tbsp water.

  2. Put a cast iron sizzling platter or small skillet in a 450 F oven to preheat.

  3. Blanch the noodles in boiling water for 30 seconds, drain, rinse under cold water and shake very dry.

  4. Heat 2 tbsp oil in a wok over medium-high heat, spread the noodles in a flat cake and cook without moving for 4 minutes until golden and crisp underneath. Flip in sections and crisp 2 more minutes, then remove.

  5. Add 1 tbsp oil, raise the heat to high and sear the beef 60 to 90 seconds until browned. Push aside, add the last oil, onion and sprouts and stir-fry 1 minute.

  6. Return the noodles, pour the sauce around the edge of the wok and toss with tongs until evenly brown, then add scallions and sesame oil.

  7. Carefully pull the hot platter from the oven, pile on the noodles and serve while it crackles.

Two metal ladles tossing noodles and vegetables in a black wok
Tossing noodles fast in a hot wok
Row of meat skewers grilling over leaping flames on a small grill
Skewers catching flame on a tabletop grill

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