Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie's Beef Chow Mein

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Another request for lunch on Sunday was Chow Mein. I opted for Beef Chow Mein but you can use any meat of your choice. The recipe and method stays the same, although I might mention that I tend to be a tad more generous with the Oyster sauce when making beef. A very popular Chinese take-out which never fails to please.
600 gr rumps steak (or good quality beef fillet)
1 onion
1 tsp garlic, 1 tsp ginger
½ green, ½ red pepper
1 carrot
1 punnet button mushrooms
200 gr bean sprouts
100 each bamboo shoot and water chestnuts
300 gr bok choy
200 gr snow peas
500 gr fresh noodles (mein)
Chopped spring onion for garnish
Gravy = 1 ts corn flour ¼ cup water 1 TB oyster sauce
1 ½ tsp bicarbonate of soda
1 tsp sugar
1 tsp salt
1 TB light soya sauce
1 tsp corn flour
1 TB oil
1 TB water
Slice meat very thin.
[Tip : The secret to getting the very fine slice to your meat is to slice your fillet when it is not defrosted all the way and still has some ice – using a very sharp knife you slice through the ice).
Cover with bicarb and leave for 10 minutes then rinse off thoroughly and pat dry. Marinade and set aside. Boil noodles in boiling water till soft, drain rinse and set aside In a bowl.
Add 1 tsp sugar, 1 tsp soya sauce, and 1 TB oil.
Slice all vegetables in strips and place in separate bowls (or leave separately on chopping board.
(except snow peas) Add 1 TB oil to wok and add onion, add salt and fry 1 minute, add peppers add pinch of salt and fry 1 minute. Remove. Add oil add water chestnuts and bamboo shoots with pinch of salt and fry 1 minute. Remove. Add 1 TB oil to wok and add bean sprouts add pinch of salt and fry 1 minute. Remove.
Add 1 TB oil to wok and add mushrooms and stir 1 minute – remove.
Add 2 TB oil to wok add carrots and cabbage and fry 2 minutes.
Add 2 tblsp water around the edges of the wok, stir and remove.
Add snow peas and fry 1 minute and remove. Add 2 tblsp oil to wok and add noodles.
Fry for 2 minutes and then remove to separate platter. (don’t add to vegetables).
Add 2 TB oil to wok add meat fry 1 minute each side.
Make well in centre add garlic and ginger, stir and then mix through.
Make well in centre, add gravy, wait till it bubbles, mix meat through.
Return all vegetables to meat and mix through.
Arrange noodles on a platter and pour over noodles.
Garnish with spring onion.
Prepared, tried and tested by:  Melanie Kramar‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment