Name: Beef Chow Mein
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles); 1 (1/2-lb) piece flank steak; 1/4 teaspoon sugar; 1/4 teaspoon Asian sesame oil; 2 tablespoons soy sauce; 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 2 tablespoons oyster sauce*; 2 teaspoons cornstarch; 1/4 teaspoon white pepper; 1/2 cup reduced-sodium chicken broth; 1/2 cup plus 2 tablespoons peanut or vegetable oil; 1 teaspoon finely chopped peeled fresh ginger; 1 teaspoon finely chopped garlic; 3 scallions, cut into 2 1/2-inch pieces (1 cup); 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups); 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets; a well-seasoned 14-inch wok (preferably flat-bottomed)

White bowl with sliced beef dark greens and a tangle of fried noodles jutting out of the side of the bowl.

Photo by Romulo Yanes

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

Recipe notes

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