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Beef Chow Mein

Beef Chow Mein

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. 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. Aside from being outrageously delicious, I can get four serves for what I would pay for just one at a restaurant! 

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Beef Chow Mein

Beef Chow Mein

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


Units Scale

Chow Mein Sauce

  • 2 tbsp regular soy sauce or tamari
  • 2 tbsp Shaoxing wine or mirin
  • 1 tbsp dark soy sauce
  • 1 tsp garlic, freshly minced
  • 1 tbsp corn flour/cornstarch
  • 1/4 cup water


  • 400 g thin egg noodles
  • 2 tbsp olive oil
  • 500 g beef mince/ground beef
  • 2 eggs, whisked
  • 2 cups green cabbage, shredded
  • 1 large carrot, julienned
  • 2 cups 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 – 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

Keywords: best beef chow mein, easy beef chow mein, chow mein recipe

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  1. Great recipe! But there were so many noodles, I felt the amount of noodles compared to the mince and veggies to be quite overpowering!

  2. I cooked this tonight, and it was delicious.
    Very easy, flavour was great. I did leave the Sesame off my Husbands because of an allergy, and I just used some chilli flakes ontop because I didn’t have chilli oil, and it was great! Will definitely be making its way into our regular dinners!

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