Speedy Beef Chow Mein

Let me tell you something about chow mein. Most takeout versions are greasy, overloaded with sodium, and take forever to arrive. This Speedy Beef Chow Mein is the opposite fast, fresh, and better than takeout.

We’re talking tender strips of beef tenderloin, stir-fried with garlic, ginger, leek, red bell pepper, and mushrooms. Tossed with egg noodles in a savory tamari-based sauce. Finished with fresh spring onions.

Twenty minutes. One wok. That’s it.

The beef tenderloin cooks in just 2 minutes. The vegetables stay crisp-tender. The noodles soak up all that umami goodness. And the tamari adds depth without being overpowering.

No mystery ingredients. No greasy aftertaste. Just real food cooked fast.

Let’s make some chow mein.

Try my Chop Suey recipe.

Why You’ll Love the Recipe

• 20 minutes start to finish. Faster than delivery.
• One wok. Minimal cleanup.
• Beef tenderloin cooks in 2 minutes. Tender, not chewy.
• Vegetables stay crisp-tender. Leek, bell pepper, mushrooms.
• Tamari-based sauce. Gluten free, savory, umami.
• Egg noodles. Classic chow mein texture.
• High protein (32g) + balanced carbs. Keeps you full.
• Better than takeout. And you know exactly what’s in it.
• Meal prep friendly. Reheats beautifully.

Try my Chinese Chicken Noodle Soup recipe.

What You’ll Need to Make

You’ll need a wok or large pan, a pot for noodles, a cutting board and knife, a grater for the ginger, and a spatula or wok spoon.

Ingredients (Serves 4):

• 5.5 oz. (160g) egg noodles
• 7 oz. (200g) beef tenderloin
• 1 tbsp. sesame oil
• 1 clove garlic, minced
• 1 tbsp. grated ginger (fresh)
• ½ leek, sliced (mostly white parts)
• 1 red bell pepper, sliced
• 3 mushrooms, sliced
• Pinch of sugar
• Pinch of white pepper (or black pepper)
• 3 tbsp. tamari (gluten free soy sauce)
• 2 tbsp. water
• 2 tbsp. chopped spring onions (for garnish)

Nutrition per serving (estimated): Energy: ~420 kcal | Carbs: 40g | Protein: 32g | Fat: 18g

Recipe Keys: High Protein, Quick Meal, One Pan + Noodle Pot, Better Than Takeout, Gluten Free Option

What You’ll Need to Do

Time: 20 mins

Alright, let’s make chow mein that’s faster than delivery and twice as delicious.

First, cook the egg noodles. Bring a pot of water to a boil. Cook the noodles according to package directions. Drain and set aside.

While the noodles cook, prep the beef. Slice the beef tenderloin into thin strips. (For easier slicing, freeze the beef for 15-20 minutes first.)

Slice the vegetables. Cut the leek into thin slices (mostly the white and light green parts). Slice the red bell pepper. Slice the mushrooms.

Heat your wok or large pan over medium heat. Add the sesame oil.

Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.

Add the sliced beef. Stir-fry for 2 minutes, until the beef is browned but still tender. (Don’t overcook tenderloin cooks fast.)

Add the leek, red bell pepper, and mushrooms. Stir-fry for about 5 minutes, stirring frequently, until the vegetables are tender-crisp.

Add the cooked egg noodles to the wok.

Season with a pinch of white pepper and a pinch of sugar.

Pour in the tamari and 2 tablespoons of water. Stir well to combine.

Cook for another 2 minutes, stirring constantly, until everything is heated through and the noodles have absorbed the sauce.

Divide the chow mein among four bowls.

Garnish with chopped spring onions.

Serve immediately. Eat with chopsticks or a fork.

Get some noodles, some beef, and some veggies in every bite.

Try my Fish with Chinese-Style Rice Bowl recipe.

Easy Ingredient Swaps

• No beef tenderloin? Use sirloin, flank steak, or chicken breast.
• No egg noodles? Use lo mein noodles, udon, or spaghetti.
• No leek? Use ½ onion, sliced.
• No red bell pepper? Use green bell pepper or carrot strips.
• No mushrooms? Use snap peas or omit.
• No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).
• No sesame oil? Use vegetable oil + 1 tsp sesame seeds.
• Gluten free: Use gluten-free noodles and tamari (already listed).

Try my Shrimp and Quinoa Stir Fry recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes or sriracha with the garlic.
• Extra veggie version: Add broccoli florets or snap peas.
• Garlic lover version: Double the garlic.
• Ginger version: Double the ginger for extra zing.
• Sesame version: Add 1 tsp sesame seeds at the end.
• Low carb version: Use zucchini noodles instead of egg noodles.
• Chicken version: Use chicken breast instead of beef.

Try my Bacon Wrapped Meatballs recipe.

Some Helpful Tips

• Freeze the beef for easier slicing. 15-20 minutes in the freezer firms up the meat, making it easier to cut thin, even strips.
• Don’t overcook the beef. Tenderloin cooks in about 2 minutes. Overcooked beef is tough and chewy.
• Use a hot wok. Medium-high heat gives you good stir-fry flavor without burning the garlic and ginger.
• Cook vegetables until tender-crisp. 5 minutes is plenty you want them bright and slightly crunchy, not mushy.
• Add noodles at the end. They just need to warm through and absorb the sauce 2 minutes is enough.
• Taste and adjust. Add more tamari for saltiness, more pepper for heat.

Try my Peppery Steak Stir-Fry recipe.

Some Budget-Friendly Tips

• Beef tenderloin is the splurge. Use sirloin or flank steak for a more budget-friendly option. Slice thin against the grain.
• Egg noodles are cheap. A bag costs a few dollars. Use what you need, save the rest.
• Leeks can be pricey. Substitute ½ yellow onion.
• Mushrooms are affordable. Button or cremini mushrooms are cheapest.
• Tamari is an investment. A bottle lasts for months of stir-fries. Regular soy sauce is cheaper but not gluten free.
• Make a double batch. Twice the chow mein. Same amount of work. Freeze half.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Portion into containers. Reheat for lunch all week.
• As a side dish. Smaller portions alongside grilled chicken or fish.
• For a crowd. Double the recipe. Use a larger wok.
• With extra toppings. Sesame seeds, chili oil, or extra spring onions.
• For a quick lunch. Make a batch on Sunday. Reheat for work lunches.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days. The noodles may absorb some sauce, but the flavors remain excellent.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture of the noodles and vegetables will soften, but the flavor stays good.

Reheating:

• Microwave (fast): 2-3 minutes per portion. Add a splash of water or tamari if dry.
• Skillet (best): Reheat over medium-high heat for 3-4 minutes, adding a splash of water or tamari.
• Wok: Reheat over high heat for 2-3 minutes.

Do not reheat more than once. Take out only what you’ll eat.

Meal prep strategy: Make the full recipe. Portion into containers. Reheat for lunch all week. Add fresh spring onions before serving.

Final Thoughts

Look, I love takeout chow mein. But I don’t love the wait, the grease, or the mystery ingredients. This Speedy Beef Chow Mein gives you all the flavor of your favorite takeout in 20 minutes, with one wok and ingredients you can pronounce.

Tender beef tenderloin. Garlic, ginger, leek, bell pepper, mushrooms. Egg noodles. A savory tamari sauce. Finished with fresh spring onions.

Twenty minutes. 32g of protein. Better than takeout.

Make it for a weeknight dinner. Make it for meal prep. Make it when you’re craving Chinese food but don’t want to order in.

However you serve it, you’re getting a chow mein that’s anything but boring.

Now go slice some beef.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the savory tamari and tender beef? Perfect balance.