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Beef Chow Mein


  • Wrap the meat in clingwrap and freeze for 30 mins. Then remove the beef from the plastic, finely slice and cut into shreds. 
  • Whisk 1 tbsp each Chinese wine, soy and oyster sauce with the sesame oil and sugar, and 1 tspn each cornflour and chilli paste in a large bowl. Toss in the beef until well coated, cover and refrigerate for 1-2 hours.
  • Then heat a little vegetable oil in a wok (or large heavy-bottomed pot) until smoking and stirfry the beef until sealed in 2-3 lots, reheating and adding a little more oil between each lot.
  • To make the sauce, combine the remaining soy, oyster sauce, Chinese wine, cornflour and chilli paste with 1 cup stock. Set aside. 
  • Add a little fresh oil to the wok, if needed, together with the vegies, ginger and garlic. Toss for a few minutes. 
  • Then pour in the sauce, stir well, cover and cook for about 5 mins until the vegies are just tender, adding more stock if needed. 
  • At the same time, soak the noodles in boiling water until separated. Drain well and then add to the wok with the bok choy and beef. Toss well and briefly cook, turning with tongs now and again. 
  • nb.  Chicken could be used in place of steak.


  • 400 gm fillet steak, trimmed well
  • 3 tbsp Chinese rice wine
  • 3 tbsp soy sauce
  • 3 tbsp oyster sauce
  • a splash of sesame oil
  • ½ tspn brown sugar
  • 3 tspn cornflour
  • 2 heaped tspn chilli paste (optional)
  • vegetable oil
  • 2 cups chicken stock
  • 1 red onion, cut into wedges
  • 2 celery stalks, cut into chunks
  • 6 baby carrots, sliced on the diagonal
  • 12 baby corn, halved lengthways
  • 1 heaped tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 packet Singapore noodles
  • inner leaves of 3 bok choy

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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