Recipe: Beef Chow Mein from Silk Harvest

Silk Beef Chow Mein

It’s easy to get a little fed up with all the festive foods by mid-December—all that turkey, stuffing, appetizers… and don’t even begin to think about all the champagne and cocktails you have washed that down with!


Beef Marinade
1 pound beef flank steak (thinly sliced)
1 tablespoon chili paste (Sambal Oelek)
2 tablespoons soy sauce
2 tablespoons cornstarch
As needed oil for frying

Chow Mein Sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
1 teaspoon garlic clove (minced)
1 teaspoon fresh gingerroot (peeled and minced)
8 ounces mirin
6 ounces water
4 ounces soy sauce
4 ounces oyster sauce
1 teaspoons Ajinomoto chicken powder
1/2 teaspoon white pepper (ground)
1 tablespoon cornstarch slurry

Chow Mein Noodles
1 pound yellow chow mein noodles
4 cups water
1 teaspoon kosher salt

1 teaspoon sesame oil
1 teaspoon vegetable oil
1 teaspoon garlic clove (minced)
1 teaspoon fresh gingerroot (minced)
4 teaspoons chicken stock
4 teaspoons show mein sauce
4 ounces fresh shiitake mushrooms
6 ounces broccoli florets
2 ounces fresh green onions (cut into 1-inch pieces)


For the beef marinade, mix the chili paste and soy sauce together.

Place the sliced beef in the marinade; cover and let the mixture sit for 3 hours in the refrigerator. Remove and strain any extra liquid. Coat the beef with the cornstarch and quickly deep-fry in a preheated 375° F (190° C) fryer or sauce pan with oil to seal the beef. Place on a plate with paper towel to absorb the oil, and set aside.

For chow mein sauce, heat the oils in a wok; add the garlic and gingerroot and quickly saute until lightly golden brown. De-glaze with the mirin and water; add the rest of the ingredients except the cornstarch slurry and heat to boiling. Reduce the heat, and simmer while stirring with a whisk. Whisk in the the cornstarch slurry just to thicken slightly. Remove from the heat and set aside.

For chow mein noodles, cook the noodles in salted water until soft, and place into the serving bowls.

To finish the beef, heat the oils in a wok; add the garlic and the gingerroot and saute until golden brown. De-glaze with chicken stock and 4 teaspoons of the chow mein sauce. Add the shiitake, broccoli and green onions, and simmer for a few minutes; add the beef, and toss all the ingredients. Place the beef on top of the noodles, drizzle some sauce over each plate and enjoy!

8 thoughts on “Recipe: Beef Chow Mein from Silk Harvest

  1. People frequently assume that the main difference between lo mein and chow mein is the type of noodles that are used. It makes sense – after all, chow mein noodles are crisp while lo mein noodles are soft, right? Actually, the main distinction between these two popular dishes lies in how the noodles are prepared.

  2. Madeline Fenster

    Which sesame oil is called for in this recipe?….the light or the dark one? Please let me know as I want to try this recipe. Thank you.

    1. Cc

      Only toasted sesame oil has the flavor you’re after…it’s always the darker one… Look for toasted on the label!

  3. Unfortunately, this recipe tastes so good because it is seasoned with MSG (the Ajinomoto chicken powder). I would leave it out and use a non-msg based chicken base instead (maybe a little Better Than Bouillon paste)

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