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Beef Chow Mein

 Beef Chow Mein
THIS IS my basic recipe for stir-fry. I've tried others but always come back to this one. I have also substituted chicken and chicken broth for the beef and beef broth and found it just as good. -Margery Bryan, Royal City, Washington
2 ServingsPrep/Total Time: 15 min.


  • 4 teaspoons cornstarch
  • 1 teaspoon sugar
  • 4 teaspoons soy sauce
  • 1 garlic clove, minced
  • 1/2 pound beef tenderloin, cut into thin strips
  • 1 tablespoon canola oil
  • 2 cups assorted fresh vegetables
  • 1/3 cup beef broth
  • Chow mein noodles or hot cooked rice


  • In a large bowl, combine the first four ingredients. Add beef; toss
  • to coat. In a large skillet or wok, stir-fry beef in oil until no
  • longer pink; remove and keep warm.
  • Reduce heat to medium. Add vegetables and broth; stir-fry for 4
  • minutes. Return beef to the pan; cook and stir for 2 minutes or
  • until heated through. Serve with chow mein noodles or rice. Yield: 2
  • servings.
Nutritional Facts: One serving (prepared with reduced-sodium soy sauce and rice) equals 296 calories, 16 g fat (4 g saturated fat), 70 mg cholesterol, 643 mg sodium, 12 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetables, 2 fat.

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Beef Chow Mein (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.