Crispy Beef Chow Mein in a Long Handle Wok
Experience a sensational blend of tender beef, crisp veggies, and savory chow mein noodles, elevated by a glossy Hoisin sauce. Prepared over a live-fire using a Barebones Long Handle Wok, this stir-fried dish delivers a fiery flavor explosion you won’t forget. Perfectly balancing textures and tastes, it’s your ideal companion for a memorable outdoor feast.
ingredients
- 1 ½ lbs flank steak, thinly sliced
- 8 oz chow mein noodles
- 2 cups bean sprouts
- 1 cup snow peas, trimmed
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 green onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon cornstarch
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
steps
- 1.
In a bowl, mix soy sauce, oyster sauce, Hoisin sauce, cornstarch, black pepper, and optional red pepper flakes. Stir until combined, then set aside.
- 2.
Cook chow mein noodles according to package instructions, drain, and set aside.
- 3.
Over a live-fire, heat 1 tablespoon of vegetable oil in a Barebones Long Handle Wok. Add the beef and stir-fry for 3-4 minutes until browned. Remove and reserve the beef.
- 4.
In the same wok, add the remaining tablespoon of vegetable oil. Toss in garlic, green onions, bean sprouts, snow peas, carrot, and bell peppers. Stir-fry for 2-3 minutes until the veggies are tender-crisp.
- 5.
Return the beef to the wok, add the cooked noodles, and pour in the prepared sauce mixture. Stir-fry for another 2 minutes until everything is thoroughly coated and heated.
- 6.
Remove from heat and serve immediately, garnished with extra green onions if desired.
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