Beef Chow Mein with Black Pepper Sauce
This beef chow mein is a high-protein noodle stir fry that's perfect for when you want something easy, satisfying, and better than ordering in. It delivers bold black pepper and umami flavour with a heap of vegetables packed in, making it a more nutritious alternative to takeaway chow mein.
Serves
4
Prep time
15
Cooking time
15
Looking for more Asian stir fry noodle recipes? Try my Honey Soy Chicken Udon Stir Fry or my Chicken & Rice Noodle Stir Fry.
Helpful Tips
Storage
- Keeps in the fridge in an airtight container for up to 3 days.
- Not recommended for freezing — noodles go mushy when thawed.
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Substitutions
- Beef: Swap ribeye for flank steak or sirloin — both work well sliced thin. For a budget option, use beef mince and brown it off in step 3 instead.
- Noodles: Can't find chow mein noodles? Use fresh egg noodles, hokkien noodles, or even spaghetti cooked al dente and rinsed in cold water.
- Vegetables: Carrot and cabbage can be swapped for broccolini, snow peas, bok choy, or whatever you have in the fridge — add harder veg first, leafy greens last.
Serving Suggestions
This is a complete meal on its own. If you want to bulk it up, add a fried egg on top. A side of steamed edamame also works well for an extra protein hit.
Helpful Tips
Storage
- Keeps in the fridge in an airtight container for up to 3 days.
- Not recommended for freezing — noodles go mushy when thawed.
Substitutions
- Beef: Swap ribeye for flank steak or sirloin — both work well sliced thin. For a budget option, use beef mince and brown it off in step 3 instead.
- Noodles: Can't find chow mein noodles? Use fresh egg noodles, hokkien noodles, or even spaghetti cooked al dente and rinsed in cold water.
- Vegetables: Carrot and cabbage can be swapped for broccolini, snow peas, bok choy, or whatever you have in the fridge — add harder veg first, leafy greens last.
Serving Suggestions
This is a complete meal on its own. If you want to bulk it up, add a fried egg on top. A side of steamed edamame also works well for an extra protein hit.
Ingredients
For the Sauce
- ½ cup chicken stock
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 2 tsp honey
- ½ tbsp sesame oil
- 2 tsp black pepper
- 2 tsp cornstarch
For the Stir Fry
- 270g dry chow mein noodles
- 500g ribeye steak, thinly sliced against the grain
- 2 tbsp neutral oil, divided
- 1/2 brown onion, thinly sliced
- 1 carrot, julienned
- 200g red cabbage, thinly shredded
- 5 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 spring onions, white and green parts separated
To Garnish
- Sesame seeds
- Spring onion greens
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
52
g
Fat
18
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cook the chow mein noodles according to packet directions, drain, rinse under cold water, and set aside.
- In a small bowl, whisk together chicken stock, light soy sauce, oyster sauce, dark soy sauce, honey, sesame oil, black pepper, and cornstarch until smooth. Set aside.
- Pat the ribeye dry with paper towel. Heat a wok or large pan over high heat with 1 tbsp oil. Add the beef in a single layer (cook in batches if needed) and stir fry for 1–2 minutes until about 80% cooked — still slightly pink. Remove and set aside.
- Add the remaining 1 tbsp oil to the wok. Add the onion and spring onion whites and stir fry for 1–2 minutes until starting to soften.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the carrot and stir fry for 1 minute, then add the cabbage and cook for a further 2 minutes until just wilted.
- Add the drained noodles and toss to combine with the vegetables.
- Give the sauce a quick stir to recombine, then pour it over the noodles and toss everything together until evenly coated and glossy, about 1–2 minutes.
- Return the beef to the wok and toss through for 30–60 seconds until cooked through and coated in sauce.
- Serve topped with sesame seeds and spring onion greens.
Ingredients
For the Sauce
- ½ cup chicken stock
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 2 tsp honey
- ½ tbsp sesame oil
- 2 tsp black pepper
- 2 tsp cornstarch
For the Stir Fry
- 270g dry chow mein noodles
- 500g ribeye steak, thinly sliced against the grain
- 2 tbsp neutral oil, divided
- 1/2 brown onion, thinly sliced
- 1 carrot, julienned
- 200g red cabbage, thinly shredded
- 5 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 spring onions, white and green parts separated
To Garnish
- Sesame seeds
- Spring onion greens
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
52
g
Fat
18
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cook the chow mein noodles according to packet directions, drain, rinse under cold water, and set aside.
- In a small bowl, whisk together chicken stock, light soy sauce, oyster sauce, dark soy sauce, honey, sesame oil, black pepper, and cornstarch until smooth. Set aside.
- Pat the ribeye dry with paper towel. Heat a wok or large pan over high heat with 1 tbsp oil. Add the beef in a single layer (cook in batches if needed) and stir fry for 1–2 minutes until about 80% cooked — still slightly pink. Remove and set aside.
- Add the remaining 1 tbsp oil to the wok. Add the onion and spring onion whites and stir fry for 1–2 minutes until starting to soften.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the carrot and stir fry for 1 minute, then add the cabbage and cook for a further 2 minutes until just wilted.
- Add the drained noodles and toss to combine with the vegetables.
- Give the sauce a quick stir to recombine, then pour it over the noodles and toss everything together until evenly coated and glossy, about 1–2 minutes.
- Return the beef to the wok and toss through for 30–60 seconds until cooked through and coated in sauce.
- Serve topped with sesame seeds and spring onion greens.
Watch How to Make It
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30 minutes or less
High-protein meals
Asian
Weeknight dinners
Dinner
Beef
One-Pan / One-Pot