Beef and Bok Choy Chow Mein

This Beef and Bok Choy Chow Mein is a quick, flavor-packed stir-fry that brings takeout vibes straight to your kitchen. Tender strips of marinated beef, crisp bok choy, and bouncy chow mein noodles are tossed together in a savory sauce for a satisfying weeknight dinner that’s ready in 30 minutes.

Ingredients

• 8 oz chow mein noodles
• 1 lb beef sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 4 cups bok choy, chopped (leaves and tender stems)
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, chopped (plus extra for garnish, optional)
• Salt and pepper, to taste
• Additional soy sauce, to taste (optional)

Instructions

1. Cook the chow mein noodles according to package instructions until just al dente. Drain, rinse briefly with cold water to stop the cooking, and set aside.
2. In a medium bowl, combine the sliced beef, soy sauce, oyster sauce, and cornstarch. Toss until the beef is evenly coated and let marinate for about 15 minutes.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and stir-fry for 2–3 minutes, or until browned and just cooked through. Transfer the beef to a plate and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger and sauté for about 30 seconds, just until fragrant.
5. Add the chopped bok choy, sliced bell pepper, and julienned carrot. Stir-fry for 3–4 minutes, or until the vegetables are tender-crisp and the bok choy stems are just turning tender.
6. Return the cooked beef (and any juices) to the skillet. Add the cooked chow mein noodles. Toss everything together with tongs or chopsticks, stir-frying for another 2–3 minutes until the noodles are heated through and coated in the pan juices.
7. Season with salt, pepper, and a splash of extra soy sauce if desired. Stir in the chopped green onions, remove from heat, and serve immediately, garnished with additional green onions if you like.

Variation

1. Swap the beef for thinly sliced chicken thighs or shrimp, adjusting cook time so the protein just cooks through.
2. Make it vegetarian by omitting the beef and adding extra veggies like snap peas, mushrooms, or broccoli, plus a few cubes of tofu.
3. For a spicier chow mein, add 1–2 teaspoons of chili garlic sauce or a drizzle of sriracha when you toss everything together.

Cooking Notes

1. Use high heat for stir-frying so the beef sears quickly and the veggies stay crisp-tender instead of steaming.
2. If your noodles clump after cooking, toss them with a teaspoon of oil to separate before adding to the wok.
3. Don’t overcrowd the pan when cooking the beef if needed, brown it in two batches for better color and flavor.

Serving Suggestions

1. Serve with a side of steamed edamame or dumplings for a takeout-style meal at home.
2. Add a simple cucumber salad or Asian-style slaw to bring freshness and crunch to the plate.
3. Top bowls with toasted sesame seeds, chili oil, or a squeeze of lime for extra flavor and contrast.

Tips

• Partially freeze the beef for 20–30 minutes before slicing; it makes it much easier to cut into thin, even strips.
• Prep and measure all ingredients before heating the pan so you can stir-fry quickly without overcooking anything.
• Use a neutral, high-heat oil (like vegetable, canola, or peanut oil) to prevent burning and keep flavors clean.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 26 g
• Sodium: 950 mg

Frequently Asked Questions

1. Can I use a different type of noodle?
   Yes, you can use lo mein, spaghetti, or other wheat noodles just cook until al dente and don’t overcook so they hold up in the stir-fry.
2. How do I keep the beef tender?
   Slice it thinly against the grain, marinate with soy, oyster sauce, and cornstarch, and cook it quickly over high heat without overcooking.
3. Can this be made gluten-free?
   Use gluten-free soy sauce (tamari) and a gluten-free oyster sauce alternative, and swap the chow mein noodles for gluten-free rice noodles or another GF pasta.
4. Can I make this ahead?
   It’s best fresh, but you can prep the veggies and slice/marinate the beef ahead. Leftovers reheat well in a hot skillet with a splash of water or broth.

Conclusion

Beef and Bok Choy Chow Mein is a fast, satisfying way to bring bold, takeout-style flavor to your table with fresh ingredients. Tender marinated beef, crunchy vegetables, and chewy noodles all come together in one pan in just 30 minutes. It’s an easy, weeknight-friendly dish that’s sure to become part of your regular rotation.

Beef and Bok Choy Chow Mein

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• Author: Avery
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

This Beef and Bok Choy Chow Mein is a quick, flavor-packed stir-fry that brings takeout vibes straight to your kitchen. Tender strips of marinated beef, crisp bok choy, and bouncy chow mein noodles are tossed together in a savory sauce for a satisfying weeknight dinner that’s ready in 30 minutes.

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Ingredients

Scale 1x2x3x

• 8 oz chow mein noodles
• 1 lb beef sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 4 cups bok choy, chopped (leaves and tender stems)
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, chopped (plus extra for garnish, optional)
• Salt and pepper, to taste
• Additional soy sauce, to taste (optional)

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Instructions

1. Cook the chow mein noodles according to package instructions until just al dente. Drain, rinse briefly with cold water to stop the cooking, and set aside.
2. In a medium bowl, combine the sliced beef, soy sauce, oyster sauce, and cornstarch. Toss until the beef is evenly coated and let marinate for about 15 minutes.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and stir-fry for 2–3 minutes, or until browned and just cooked through. Transfer the beef to a plate and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger and sauté for about 30 seconds, just until fragrant.
5. Add the chopped bok choy, sliced bell pepper, and julienned carrot. Stir-fry for 3–4 minutes, or until the vegetables are tender-crisp and the bok choy stems are just turning tender.
6. Return the cooked beef (and any juices) to the skillet. Add the cooked chow mein noodles. Toss everything together with tongs or chopsticks, stir-frying for another 2–3 minutes until the noodles are heated through and coated in the pan juices.
7. Season with salt, pepper, and a splash of extra soy sauce if desired. Stir in the chopped green onions, remove from heat, and serve immediately, garnished with additional green onions if you like.

Notes

• Slice the beef thinly against the grain so it stays tender and cooks quickly.
• Have all ingredients prepped before you start cooking; stir-fries move fast once the pan is hot.
• Adjust the soy sauce and oyster sauce to taste, especially if you’re using low-sodium or regular versions.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 450 kcal
• Sugar: 5 g (approx.)
• Sodium: 950 mg (approx.)
• Fat: 18 g (approx.)
• Saturated Fat: 4 g (approx.)
• Unsaturated Fat: 13 g (approx.)
• Trans Fat: 0 g
• Carbohydrates: 48 g (approx.)
• Fiber: 4 g (approx.)
• Protein: 26 g (approx.)
• Cholesterol: 70 mg (approx.)

Keywords: beef and bok choy chow mein, stir-fried noodles, beef chow mein, easy weeknight stir-fry, bok choy noodles