Beef Chow Mein

I was driving in my car the other day, and Werewolves of London by Warren Zevon came on the radio, and it gave me a few ideas.  Since I don’t really like Pina Coladas, and I think it’s rude to mutilate little old ladies, I settled on Beef Chow Mein. Depending on which Chinese food menu you order from, this will either be a noodle based stir fry or a a dish with lots of shredded veggies in a light sauce. I like both, but I am going with the more classic (at least I think it’s more classic) rendition.

Time: 30 Minutes


  • Beef (I used boneless short rib meat)
  • Noodles. I used green tea lo-mein noodles, but any lo-mein noodle or even spaghetti will do.
  • Veggies of your choosing. I went with red pepper, green pepper, onion, snow peas, and mushroom.
  • Garlic
  • Soy Sauce
  • Oil that has a high smoke point. I used peanut oil for this dish.


  • Start to heat some water in a pot so it will be boiling at the right time.
  • Slice all of your veggies.
  • Heat a heavy bottomed pan or wok, and then pour in some oil.
  • When the oil is hot, add your veggies.
  • When your water is boiling, add your noodles to it, and let them cook.
  • Thinly slice your beef into very thin pieces (against the grains if it’s a tougher cut of meat)
  • Add your beef to your veggies, and pour in a little soy sauce. Stir fry it all together until the beef is nearly cooked (will not take long if you cut it thin enough)
  • Drain your noodles, and pour them into your stir fry, and toss to combine. Let cook for a little while longer until everything is hot, and the noodles start to brown just a bit.
  • Plate, devour, and enjoy!


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