Beef Chow Mein

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Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 898kcal

Ingredients

For the beef

  • 6 oz Flank steak thinly sliced
  • 1/8 tsp Sugar
  • 1/8 tsp Sesame oil
  • 1/2 TBSP Reduced-sodium soy sauce
  • 1/2 tsp Cornstarch

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation crab meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • pinch Garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • dash Sesame oil
  • 4 Wonton wrappers
  • 1 Egg white beaten
  • Canola oil
  • 4 TBSP Duck sauce

Seasoning

  • Salt
  • Black pepper

For the chow mein

  • 4 oz Chow mein noodles
  • 1/2 TBSP Vegetable oil
  • 1/4 cup Yellow Onion thinly sliced
  • 1/4 cup Carrots shredded or julienned
  • 1/4 cup Celery thinly sliced
  • 1/2 tsp Garlic minced
  • 1 cups Broccoli cut into small florets
  • 1 TBSP Reduced-sodium soy sauce
  • 3/4 tsp Sugar
  • 1/4 cup Beef broth
  • 1/2 tsp Cornstarch
  • 1/2 TBSP Sesame oil
  • 2 TBSP Scallions sliced
  • 2 Fortune Cookies

Cucumber Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Cucumber
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Place the flank steak, sugar, sesame oil, soy sauce, and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
  • Make the rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
  • Lay out the wonton wrappers on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each wrapper.
  • Brush the edges of the wrappers with the beaten egg white.
  • Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.
  • Bring a pot of salted water to a boil; add the chow mein noodles and cook according to package instructions.
  • Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
    (Amount of oil depends on the size of the pan being used.)
  • Make the chow mein: Preheat the oil in a large pan over medium-high heat. Add the steak in a single layer. Cook for 3-4 minutes per side or until browned. Remove the steak from the pan and cover it to keep it warm. Add the onions, carrots, celery, and broccoli to the pan and cook for 3-4 minutes or until just softened. Season with salt and pepper to taste.
  • Add the garlic and cook for 30 seconds. Add the beef to the pan. Toss to combine.
  • In a small bowl, whisk together the soy sauce, sugar, beef broth, cornstarch, and sesame oil. Add the sauce to the pan. Bring to a low simmer and cook for about 5 minutes.
  • Stir in the noodles until evenly coated. Add the scallions and cook for 1-2 more minutes, until the broccoli is tender.
  • Make the spritzer: Mix the sparkling water and cucumber slices. Serve over ice if desired.
  • Serve the chow mein with crab rangoon and sauce, fortune cookie, and cucumber spritzer.

Nutrition

Calories: 898kcal | Carbohydrates: 120g | Protein: 42g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1013mg | Potassium: 1267mg | Fiber: 5g | Sugar: 32g | Vitamin A: 5735IU | Vitamin C: 102mg | Calcium: 400mg | Iron: 3mg

Beef Chow Mein

No ratings yet
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2
Calories 898 kcal

Ingredients
 
 

For the beef

  • 6 oz Flank steak thinly sliced
  • 1/8 tsp Sugar
  • 1/8 tsp Sesame oil
  • 1/2 TBSP Reduced-sodium soy sauce
  • 1/2 tsp Cornstarch

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation crab meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • pinch Garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • dash Sesame oil
  • 4 Wonton wrappers
  • 1 Egg white beaten
  • Canola oil
  • 4 TBSP Duck sauce

Seasoning

  • Salt
  • Black pepper

For the chow mein

  • 4 oz Chow mein noodles
  • 1/2 TBSP Vegetable oil
  • 1/4 cup Yellow Onion thinly sliced
  • 1/4 cup Carrots shredded or julienned
  • 1/4 cup Celery thinly sliced
  • 1/2 tsp Garlic minced
  • 1 cups Broccoli cut into small florets
  • 1 TBSP Reduced-sodium soy sauce
  • 3/4 tsp Sugar
  • 1/4 cup Beef broth
  • 1/2 tsp Cornstarch
  • 1/2 TBSP Sesame oil
  • 2 TBSP Scallions sliced
  • 2 Fortune Cookies

Cucumber Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Cucumber

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Place the flank steak, sugar, sesame oil, soy sauce, and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
  • Make the rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
  • Lay out the wonton wrappers on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each wrapper.
  • Brush the edges of the wrappers with the beaten egg white.
  • Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.
  • Bring a pot of salted water to a boil; add the chow mein noodles and cook according to package instructions.
  • Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
    (Amount of oil depends on the size of the pan being used.)
  • Make the chow mein: Preheat the oil in a large pan over medium-high heat. Add the steak in a single layer. Cook for 3-4 minutes per side or until browned. Remove the steak from the pan and cover it to keep it warm. Add the onions, carrots, celery, and broccoli to the pan and cook for 3-4 minutes or until just softened. Season with salt and pepper to taste.
  • Add the garlic and cook for 30 seconds. Add the beef to the pan. Toss to combine.
  • In a small bowl, whisk together the soy sauce, sugar, beef broth, cornstarch, and sesame oil. Add the sauce to the pan. Bring to a low simmer and cook for about 5 minutes.
  • Stir in the noodles until evenly coated. Add the scallions and cook for 1-2 more minutes, until the broccoli is tender.
  • Make the spritzer: Mix the sparkling water and cucumber slices. Serve over ice if desired.
  • Serve the chow mein with crab rangoon and sauce, fortune cookie, and cucumber spritzer.

Nutrition

Calories: 898kcalCarbohydrates: 120gProtein: 42gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 102mgSodium: 1013mgPotassium: 1267mgFiber: 5gSugar: 32gVitamin A: 5735IUVitamin C: 102mgCalcium: 400mgIron: 3mg
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