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

Cook Time 15 minutes

Looking for more Asian stir fry noodle recipes? Try my Honey Soy Chicken Udon Stir Fry or my Chicken & Rice Noodle Stir Fry.

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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.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

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

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.

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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.