This Beef Chow Mein is your new high-protein fakeaway hero: tender marinated beef, crisp veggies, and bouncy noodles tossed in a rich soy–oyster sauce. Around 33 g protein per bowl, ready in 20 minutes, and absolutely no sad, soggy takeaway vibes in sight.
A “fakeaway Friday” that doesn’t blow your calories
If you’re into high-protein fakeaways, you’ll also love my spicy Manchurian Chicken and creamy Slow Cooker Chicken Korma for those nights when you want big flavour without a delivery driver.
Why you’ll love this high-protein recipe
High in protein, actually filling. Around 33 g protein per serving to keep you full and help support muscle maintenance.
Faster than a takeaway. On the table in about 20 minutes, including chopping and a quick marinade.
Simple supermarket ingredients. Everything here is easy to find in a regular UK supermarket – no specialist shopping trip required.
Perfect fakeaway. All the flavour and satisfaction of your favourite noodle order, but lighter, higher in protein, and portion-controlled.
Customisable for the whole family. Keep it mild for kids, add chilli or sriracha at the table for spice-lovers.
Lean Beef Steak. Tender, protein-rich, and ready to soak up that marinade like it’s doing a flavour workout. I use the thin-cut quick frying stuff (good bargain)
Reduced Salt Soy Sauce. Because we’re not trying to dehydrate ourselves while eating. Essential for depth and a little savoury punch.
Shaoxing Wine (or Dry Sherry). Adds complexity and just a hint of sweetness. It’s the secret weapon that makes people ask, “What’s that amazing flavour?”
Sesame Oil. Just a dash to bring that nutty aroma to the party. Don’t overdo it—this stuff’s potent.
White Pepper. A subtle, spicy kick that whispers rather than shouts.
Noodles. The unsung heroes of the dish—chewy, slurpable, and ready to absorb all that saucy goodness.
Garlic and Ginger Paste. A power couple in any stir-fry—pungent, warming, and guaranteed to make your kitchen smell like a proper takeaway.
Onion and Red Pepper. Adds colour, crunch, and a touch of sweetness. Basically, the extroverts of the dish.
Beansprouts. Crisp and fresh, they bulk out the dish and make you feel like you’re eating healthy—even when you’re not.
Spring Onions. Fresh and punchy, they add a bright finish to the whole dish.
How to make Beef Chow Mein (step-by-step)
Add the sliced beef to a bowl with soy sauce, Shaoxing wine, sesame oil and white pepper. Mix well so every piece is coated. Leave to marinate for 10–15 minutes while you prep everything else.
In a small bowl, combine light soy sauce, oyster sauce, dark soy sauce, water and black pepper. Stir together and set aside so it’s ready to go when the pan is hot.
Cook the egg noodles according to the packet instructions. Drain well and set aside. If they start sticking together, toss with a tiny drizzle of oil.
Heat a wok or large frying pan over high heat. Add a little oil and cook the beef in batches so it browns properly rather than steams. Cook just until nicely coloured, then remove from the pan.
Add the onion and red pepper to the hot pan and stir-fry for 2–3 minutes until slightly softened but still crisp. Add the garlic and ginger paste and cook for another minute until fragrant.
Return the beef to the pan along with the beansprouts and most of the spring onions. Stir-fry for 1–2 minutes so everything is heated through and coated in flavour.
Add the cooked noodles to the pan and pour over the prepared sauce. Toss gently using tongs so the noodles stay intact but fully coated. Cook for another minute until everything is hot and glossy.
Divide into bowls and sprinkle over the remaining spring onions. Eat immediately while the noodles are perfectly saucy and the beef is still tender. Chopsticks optional, enthusiasm required.
Keeping Beef Chow Mein Fresh For Later
To Store
Pop any leftovers in an airtight container and refrigerate for up to 3 days. Try not to eat it straight from the fridge at midnight—we know it’s tempting.
To Reheat
Heat in a non-stick pan or wok over medium heat. Add a splash of water to revive the sauce and stir until hot. Microwaving is fine too, but the texture might be a bit... well, less impressive.
To Freeze
Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating as above.
Add extra steamed veg on the side – broccoli, pak choi or green beans work well.
Top with a fried or poached egg for an extra hit of protein
Add chilli oil, sriracha or sliced fresh chilli at the table for heat-lovers.
Variations & tips
Boost the protein. Add extra beef, stir through some cooked prawns, or top with a jammy-yolk fried egg for even more protein per bowl.
Swap the protein. Use chicken, turkey or lean pork strips instead of beef – the marinade and sauce work brilliantly with them too, just like in my Jamaican Pepper Steak.
Make it spicier. Add sliced fresh chilli, chilli flakes or a squeeze of sriracha to the sauce if you like more heat.
Veg switch-ups. Broccoli, sugar snap peas, mangetout or baby corn all work well. Stick to crisp veg so you keep that stir-fry crunch.
Wok technique cheat. Always cook the beef in batches over high heat. If the pan looks crowded, do it in two rounds – that’s how you get that lovely colour and flavour instead of grey, stewed meat.
FAQs
Can I make this even higher in protein?
Yes – you can increase the beef to 500 g, add some cooked prawns, or top each portion with a fried egg. If you’re tracking macros closely, you could also reduce the noodles slightly and up the beef portion for more protein and fewer carbs.
Can I use a different type of noodle?
Absolutely. Medium egg noodles are classic, but wholewheat noodles, rice noodles or even high-protein noodles all work. Just cook them according to the packet and make sure they’re not too soft before they hit the wok.
Is this recipe good for meal prep?
Yes, it keeps well for a few days and reheats nicely, making it ideal for lunches. Portion it into containers with extra steamed veg on the side and you’ve got a solid high-protein work lunch, just like a noodle-based version of my Slow Cooker Chilli Con Carne meal prep boxes.
Can I make this gluten-free?
You can – just use gluten-free tamari instead of soy sauce, gluten-free oyster-style sauce, and swap to gluten-free noodles (rice noodles or another GF variety). Always double-check labels if you’re coeliac or very sensitive.
Authentic Beef Chow Mein with silky noodles, tender beef, and a bold, savoury sauce. Ready in just 20 minutes!
Total Time:20 mins
Yield:41x
Ingredients
UnitsScale
For the beef marinade:
400glean beef steak (rump or sirloin), chopped into 2cm squares
1 tbsp reduced salt soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sesame oil
Pinch of white pepper
For the noodles & stir-fry:
300gnoodles, dry weight
1 tbsp oil
1 tbsp garlic and ginger paste (equal parts, from a jar)
1 medium onion, chopped into 2cm squares
1 red pepper, chopped into 2cm squares
100gbeansprouts
3 spring onions, sliced
For the sauce:
2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1 tsp dark soy sauce (for colour)
2 tbsp water
Pinch of black pepper
Instructions
Mix the sliced beef with soy sauce, Shaoxing wine, sesame oil, and white pepper. Let it sit while you prep the other ingredients (10–15 minutes).
Combine all sauce ingredients in a small bowl and set aside.
Cook the noodles according to the packet and set aside.
Heat a wok or large non-stick pan over high heat. Add half the oil (or spray) and sear the beef in two batches to avoid overcrowding, just until browned. Remove and set aside.
Add the remaining oil (or a few more sprays), then sauté the onion and red pepper and stir-fry for 2–3 minutes. Add the garlic and ginger paste and cook for a further minute.
Add the beef back to the pan along with the beansprouts and spring onions and cook for another minute.
Add the cooked noodles to the pan. Pour in the sauce and toss gently to coat everything evenly without breaking the noodles.
Serve
Author:Scott Baptie
Prep Time:10 mins
Cook Time:10 mins
Category:Main Course
Method:Hob
Cuisine:Chinese
Nutrition
Serving Size:1
Calories:510
Fat:14 g
Carbohydrates:63 g
Protein:33 g
Recipe Video
If you liked this Beef Chow Mein, try these:
If you love noodles, try my Hoisin Duck Noodles – another speedy, high-protein stir-fry.
Craving more Asian-inspired flavours? My Korean Chicken is sticky, garlicky and brilliant with rice or lettuce wraps.
Want something fiery? Szechuan Chicken brings that classic tingly heat with plenty of protein.
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
I'm a Nutritionist and Sunday Times Bestselling recipe book author who makes high-protein recipes for busy families, fitness enthusiasts or people just trying to eat healthier!
I bought the high protein handbook 6 and it has been a great slow cooker recipe book that the whole family has enjoyed. The recipes always come out well with a good consistency for the sauce and taste delicious. I have now purchased the remaining books and can’t wait to try new recipes! Thanks
Scott
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Really simple to prepare & tastes great! Will def be making it again…soon!
Thanks so much Viv, great to hear!