Name: Beef and Bok Choy Chow Mein
Ingredients: 12 oz chow mein noodles or egg noodles; 1 pound beef sirloin or flank steak, thinly sliced; 3 cups bok choy, chopped (stems and leaves separated); 1 medium onion, sliced; 1 cup shredded carrots; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated (optional); 3 tablespoons vegetable oil, divided; ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; ½ cup beef broth or water; 1 teaspoon sesame oil; ½ teaspoon black pepper; ½ teaspoon sugar (optional); Green onions; Sesame seeds; Chili oil

Ingredients

Scale

12 oz chow mein noodles or egg noodles
1 pound beef sirloin or flank steak, thinly sliced
3 cups bok choy, chopped (stems and leaves separated)
1 medium onion, sliced
1 cup shredded carrots
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
3 tablespoons vegetable oil, divided

For the Sauce:

¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
½ cup beef broth or water
1 teaspoon sesame oil
½ teaspoon black pepper
½ teaspoon sugar (optional)

Optional Garnish:

Green onions
Sesame seeds
Chili oil

Instructions

Step 1:

Cook the chow mein noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.

Step 2:

In a bowl, combine soy sauce, oyster sauce, hoisin sauce, cornstarch, beef broth, sesame oil, black pepper, and sugar. Whisk well and set aside.

Step 3:

Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add sliced beef and stir-fry for 2–3 minutes until browned. Remove and set aside.

Step 4:

Add remaining oil to the same pan. Sauté onion, garlic, and ginger for 1 minute. Add bok choy stems and carrots, cooking for 2 minutes. Then add bok choy leaves and cook until wilted.

Step 5:

Return beef to the pan. Add cooked noodles and pour in the sauce. Toss everything together for 2–3 minutes until well coated and slightly thickened. Serve hot.

Notes

Always cook on high heat and work quickly. Chow mein is best when stir-fried fast, which keeps vegetables crisp and prevents noodles from becoming soggy.