This is what I make at home to mimic takeaway when I don’t have a load of time (or desire!) to spend hours in the kitchen, but want to eat a delicious, flavour-packed, quick and easy bowl of stir-fried noodles.

Beef Chow Mein

This Beef Chow Mein is made with beef mince, a whole heap of vegetables (which can be customised to suit your family’s tastes) and a chow mein sauce made with simple pantry ingredients. The flavour profile of this recipe is mild, perfect for all members of the family, flavoured with a hint of garlic, soy sauce and sesame oil. Aside from being outrageously delicious, I can get four serves for what I would pay for just one at a restaurant! 

Watch how to make Beef Chow Mein

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Beef Chow Mein

Beef Chow Mein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 2 reviews

  • Total Time: 25 mins
  • Yield: 4 1x



Chow Mein Sauce

  • 2 tbsp regular soy sauce or tamari
  • 2 tbsp Shaoxing wine or mirin
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce (optional, see note 1) 
  • 1 tsp garlic, freshly minced
  • 1 tbsp corn flour/cornstarch
  • ¼ cup (60 ml) water


  • 300 g (10 0z) thin egg noodles
  • 2 tbsp olive oil
  • 500 g (1 lb) beef mince/ground beef
  • 2 eggs, whisked
  • 2 cups (140 g) green cabbage, shredded
  • 1 large carrot, julienned
  • 2 cups (150 g) bean sprouts
  • 4 spring onions/scallions, cut into 2 cm or 3/4” batons
  • 1 tbsp sesame oil
  • Chilli oil, to serve (optional)


  1. Combine the chow mein sauce ingredients in a small bowl and set aside.
  2. Cook the thin egg noodles as per the packet instructions less 1-2 minutes. Rinse in cold tap water, drain and set aside. They will continue cooking in the stir fry.
  3. Heat the oil in a large pan on high heat and add the beef. Cook for 2-3 minutes until it changes from pink to brown, breaking it up with the back of your spoon. Stir 2 tbsp of the chow mein sauce through the beef to season.
  4. Add the eggs to the beef and cook, stirring for 1-2 minutes until the eggs are cooked through (see note 1).
  5. Add the cabbage and carrot and cook, stirring for 1 minute until softened.
  6. Add the chow mein sauce and cook, stirring for 1-2 minutes.
  7. Add the noodles, bean sprouts and spring onions. Use tongs to toss and cook for a further 1 minute until the spring onions and bean sprouts are heated through. 
  8. Drizzle with sesame oil and chilli oil if using. Serve and enjoy!


Note 1 – The oyster sauce is completely optional and I choose to omit it in this recipe, making this fantastic for all members of the family, including kids. If you’re wanting to amp up the depth of flavour, add the oyster sauce for a flavour-bomb!

Recipe inspired by Recipe Tin’s Beef Chow Mein – I love Nagi’s use of egg in the recipe, allowing the beef to cling to the noodles. 


Prepare the vegetables up to 3 days prior by slicing and storing refrigerated in an airtight container.


Can be stored refrigerated for up to 3 days. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: beef
  • Method: stir fry
  • Cuisine: chinese