Beef Chow Mein with Crisp Vegetables and Savory Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender strips of beef stir-fried with crisp bean sprouts, carrots, and onions, served over thin noodles tossed in a savory soy-based sauce. This chinese ready in about 30 minutes blends egg noodles, bean sprouts, medium carrot, julienned into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz flank steak, thinly sliced against the grain
• 8 oz egg noodles
• 1 cup bean sprouts
• 1 medium carrot, julienned
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 stalks green onions, chopped

Instructions

1. Step 1: Cook 8 oz egg noodles according to package instructions until just al dente, drain and toss with 1 tsp sesame oil to prevent sticking; set aside.
2. Step 2: In a small bowl, mix 4 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 10 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender; remove and set aside.
4. Step 4: In the same skillet, add 3 minced garlic cloves, 1 tbsp minced ginger, 1 medium thinly sliced yellow onion, and 1 julienned carrot. Stir-fry over medium-high heat for 3-4 minutes until vegetables soften but remain crisp.
5. Step 5: Add 1 cup bean sprouts and the cooked beef back to the skillet, pour in the soy-oyster sauce mixture, and toss everything together for 1-2 minutes until the sauce thickens and evenly coats all ingredients.
6. Step 6: Add the cooked noodles and 2 chopped green onions, tossing gently for another minute to combine flavors and heat through.
7. Step 7: Serve immediately, garnished with extra green onions if desired.