Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Beef chow mein – great mince/ground beef recipe! Recipe
Right here’s an important beef mince recipe for you that’s fast to make, economical and filled with hidden greens so it’s an entire meal – Beef Chow Mein! It’s the beef model of all people’s favorite Chicken Chow Mein, made with the comfort of floor beef.
Right here’s one thing new to attempt with that packet of beef mince you throw into your procuring cart each week! The meat is stir fried with chow mein sauce till it’s superbly caramelised then tossed in a tangle of noodles and greens.
A neat trick in at present’s recipe is to scramble up an egg with the meat. It makes the meat bits stick with the noodles higher, with the added bonus of upping the protein.
One other bonus: chow mein truly has an enormous quantity of noodle-shaped greens hidden within the noodles. A carrot, 2 heaped cups of cabbage and a heaped cup of bean sprouts. That’s a great veg serving for a meal!
Right here’s what you have to make this:
Noodles & add-ins
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Noodles – Chow mein noodles are type of dry and crinkly, fairly than oily and straight like hokkien noodles, lo mein noodles. However this dish can actually be made with any noodles – and even spaghetti (sure actually, who’s going to know as soon as tossed in chow mein sauce??). Use the identical weight.
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Garlic – Hardly ever do Asian stir fries occur with out garlic, and this one is not any exception!
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Beef mince – That’s floor beef to Individuals. Any fats % is okay right here although lean beef received’t caramelise fairly as effectively.
Different proteins – Every other mince will work simply high quality right here. Chicken, pork, turkey, even lamb! Although keep in mind the sauce is kind of intense flavoured to go well with the beefy flavour of beef, so that you received’t style the flavour of white meats by way of the sauce.
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Egg – We use this to scramble into the meat. Neat trick to make the meat stick with the noodles higher with the added bonus of a free protein enhance!
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Inexperienced cabbage – Or Chinese language cabbage. Finely sliced so it disappears into the tangle of noodles.
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Bean sprouts – Glorious grab-and-throw-in vegetable choice! STORAGE TIP: Hold bean sprouts in water in an hermetic container. Change the water each couple of days. This may enhance the shelf lifetime of beansprouts 3x.
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Carrot – Minimize into skinny batons. Extra noodle formed greens so all of it jumbles up collectively!
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Inexperienced onion – We use 3 complete stems right here. They’re the onion on this dish, in addition to some recent inexperienced color.
Chow Mein Sauce
The mixture of sauces utilized in Chow Mein is widespread in Chinese language dishes.
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Soy sauces – We’re utilizing each gentle and darkish soy sauce on this recipe. What’s the distinction? Darkish soy stains the noodles a stunning heat mahogany color in addition to including soy flavour. Gentle soy sauce supplies the salt with out overwhelming with soy flavour, and doesn’t stain the rice.
Substitutions -You should utilize solely gentle soy sauce or simply an all-purpose soy sauce (ie bottle simply labelled “soy sauce” with out “gentle” or “darkish” in entrance of it) as an alternative of darkish soy sauce. However you can’t use solely darkish soy sauce because the flavour is just too sturdy! Extra on various kinds of soy sauces right here.
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Oyster sauce – A load of flavour, multi functional sauce! It’s candy and savoury and provides a neat flavour shortcut in dishes. Makes a daily look in Asian dishes, from Pad See Ew to Asian Glazed Salmon to Honey Pepper Beef to Supreme Soy Noodles. And Steamed Asian Greens with Oyster Sauce!
Vegetarian oyster sauce is on the market lately, at Asian shops and a few giant grocery shops (Australia – there’s Ayam vegetarian oyster sauce at Woolies). In any other case, hoisin is an efficient various. Barely totally different flavour profile (trace of Chinese language 5 spice) however related savoury / sweetness.
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Chinese language cooking wine (Shaoxing wine) is a necessary ingredient for making really “restaurant tasting” Chinese language dishes. With out it, the dish might be missing one thing. Substitute with Mirin, cooking sake or dry sherry.
Non alcoholic sub – sub each the cooking wine and water with low sodium chicken broth/inventory.
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Cornflour / cornstarch (unnoticed of photograph – oops!) – For thickening the sauce so it clings to the noodles. It additionally makes the sauce beautiful and shiny.
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White pepper and sugar – For seasoning.
Make sure you prepare dinner the meat effectively when you add the sauce to get it actually properly caramelised, for a free flavour enhance!
1. Sauce & thickener
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Sauce – Combine the soy sauces, oyster sauce, Chinese language cooking wine, sugar and pepper in a small bowl. We’re going to make use of some to flavour the meat, then we are going to combine the remainder with the sauce thickener (subsequent step) to make the noodle sauce.
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Sauce thickener (cornflour slurry) – Combine the cornflour / cornstarch and water in a separate small bowl. That is what thickens the sauce so it coats the noodles, in addition to making it shiny and shiny.
2. Making the stir fried noodles
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Put together the noodles per the packet instructions then drain. I often get the water boiling whereas I’m prepping the greens then prepare dinner the noodles once I begin cooking. The chow mein noodles I get simply name for soaking in sizzling water for 3 minutes. Some manufacturers have to be boiled.
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Caramelise beef – Utilizing a big non-stick pan, prepare dinner the garlic first to flavour the oil. Then prepare dinner the meat, breaking it up as you go, till you’ll be able to now not see uncooked beef.
Then add the white a part of the inexperienced onions and 1 1/2 tablespoons of the Sauce. We add the white a part of the inexperienced onions first because it takes longer than the inexperienced half. Prepare dinner for one more 2 minutes to get the meat properly caramelised.
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End sauce – In the meantime, combine the cornflour slurry into the remaining sauce.
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Scramble egg – Add the egg into the pan then combine it by way of the meat, it’ll type of scramble into the combination. That is what makes beef stick with the noodles higher!
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Hold cooking! – When the egg is usually cooked, add the carrot and cabbage. Prepare dinner for 1 minute till cabbage begins to wilt.
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Sauce & noodles – Give the sauce a fast combine. Add the bean sprouts, noodles and sauce into the pan. Toss effectively for 1 minute or till sauce is dispersed by way of the noodles. Add inexperienced a part of inexperienced onions. Toss for one more 1 minute, then serve!
So there you go! Stir fried noodles for dinner, comparatively low effort and fast to make. Nice technique to get a noodle repair, very economical, and extremely versatile – change out the greens and proteins with what you’ve received or what you like.
Get pleasure from! – Johnsat x
Ingredients
- 200g/ 7 oz chow mein noodles , or other thin yellow egg noodles or 3 ramen cakes (Note 1)
- 1 1/2 tbsp canola oil
- 2 garlic cloves , finely minced
- 200g/ 7 oz beef mince / ground beef (any fat %)
- 3 green onion stems , cut into 5cm/2″ lengths, white and green parts separated
- 1 egg
- 2 cups green cabbage , finely sliced (or Chinese cabbage)
- 1 carrot , peeled, cut into thin batons
- 1 heaped cups bean sprouts (~ 75g / 2 1/2 oz) (Note 5 – storage tip)
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce (Note 2)
- 1 1/2 tsp dark soy sauce (Note 2)
- 1 1/2 tbsp oyster sauce (Note 3)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing) (Note 4)
- 1 1/2 tsp white sugar
- Pinch white pepper
- 1 1/2 tsp cornflour / cornstarch
- 3 tbsp water
Instructions
- Sauce – Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.
- Sauce thickener (cornflour slurry) – Mix the cornflour / cornstarch and water in a separate small bowl.
- Prepare noodles per packet directions then drain.
- Cook beef – Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink. Add 1 1/2 tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.
- Finish sauce – Mix the cornflour slurry into the remaining sauce.
- Egg – Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!
- Cabbage & carrot – When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
- Sauce & noodles – Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute.
- Serve – Divide between bowls and serve!
Notes
1. Noodles – Chow mein noodles are sort of dry and crinkly, rather than oily and straight like hokkien noodles, lo mein noodles. But this dish can really be made with any noodles – or even spaghetti (yes really, who’s going to know once tossed in chow mein sauce??). Use the same weight.
2. Soy sauce – Light soy sauce and all-purpose soy sauce add salt but doesn’t add much soy flavour or colour. The dark soy sauce stains the noodles a brown colour and adds soy flavour. It’s intense so you don’t need much!
3. Oyster sauce – Sweet and savoury, adds depth of flavour to an otherwise simple sauce. Sub with vegetarian oyster sauce (available in some large grocery stores and Asian stores these days) or Hoisin (different flavour with hint of five spice but similar savouriness and sauce thickness).
4. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Substitute with Mirin, cooking sake or dry sherry.
Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/stock.
5. Keep beansprouts submerged in water in an airtight container in the fridge. Change the water every couple of days. This will extend the shelf life 3x. Also, here in Australia, bean sprouts at Asian stores are much better quality than ordinary grocery stores!
6. Leftovers will keep for 3 to 4 days in the fridge. Will freeze fine but not ideal – noodles get a little soft.
Nutrition per serving. Serves 2 very generously – more like 2 1/2 servings. 🙂
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