Beef Chow Mein - one of my favourite dishes to order from the Chinese, made healthier.
Since becoming more health conscious of the foods I eat, it has been important to create healthier versions of the take out food I love. Don't get me wrong I still have take out occasionally, but when I am trying to be good and fancy something in particular, if I can make it at home then that's going to keep me on plan.
I choose to use a little oil for this Beef Chow Mein, as I personally feel you don't get the same results with spray oil, by all means use the spray oil if you want to keep it as low as possible, but it's worth using the oil, as you will get a more authentic result.
The fresh ginger adds amazing flavour and I love the slight crunch of the beansprouts.
Beansprouts do not take long to cook at all, you just blanch in some hot water and add to a hot pan or wok and stir fry for a couple of minutes maximum and they are done.
No beef chow mein is complete without a little oyster sauce too. It's a must have ingredient.
This was seriously as yummy as from the takeout, infact I'd go as far as to say it was better, because I knew I could enjoy it and still be on plan. The kids loved it too, so it's a perfect quick meal for the whole family.
If you wanted to turn this into a full Chinese fakeaway meal, this would be perfect with Curry Sauce, some Egg fried Rice and Salt and Pepper Chicken.
Looking for some more Chinese inspired dishes to enjoy? Check out these other great recipes:
- Beef with Mushrooms in Oyster Sauce
- Chinese Lemon Chicken
- Hoisin Chicken
- Sweet Chilli Beef
- Sweet and Sour Meatballs
- Chinese Style Pork Tenderloin
- Chinese Pork
- Spicy Asian Beef
- Chicken Fried Rice
- Chicken Meatballs in Hoisin Sauce
- Asian Chicken with Noodles
- Chicken Singapore Noodles
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Beef Chow Mein
This recipe is dairy free, Slimming and Weight Watchers friendly
Ingredients
- 200g (7oz) of egg noodles
- 400g (14oz) of fresh bean sprouts, blanched in hot water for 2 mins
- 400g (14oz) of flank or steak of choice (sliced thinly)
- 1 tablespoon of fresh ginger, sliced
- low calorie spray
- 1 onion, roughly chopped
- 4 spring onions, sliced into strips
- splash of soy sauce
- 3 tablespoons of oyster sauce
- 2 teaspoons of toasted sesame oil
- black pepper
Instructions
- Place noodles into a saucepan of boiling hot water, and simmer for 4 mins, drain, rinse with cold water, stir in the soy sauce to coat and set aside.
- Heat a wok over a high heat and spray with low calorie spray add the ginger, once the flavour infuses the pan add the beef and stir fry till golden, remove and set aside.
- Add the onion and fry for a couple of mins, then add in the noodles, spring onion and beansprouts, and fry or further couple of mins.
- Add back in the beef, the oyster sauce and the sesame oil and mix all together in the wok, continuing to fry for a further 2 mins to combine.
- Season with black pepper
- Serve and enjoy
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 371Total Fat 7.8gSaturated Fat 1.8gCholesterol 55mgSodium 371mgCarbohydrates 45gFiber 3.9gSugar 5.4gProtein 32.9g
Natasha says
The beef chow main is amazing.. didn’t feel guilty eating it like I do when eating a takeaway. Defiantly be making it again
Dave says
Can you use chicken instead of beef? If so is it a straight swop?
Many thanks
Shevy (Slimming Eats) says
Hi Dave - yes it would be a equal swap - enjoy!!
Laura says
Delicious!
Gemma says
What beef is best to use?
Shevy (Slimming Eats) says
I use thinly sliced stir fry beef cuts like flank or skirt steak.
Lydia says
Made this tonight absolutely beautiful. Can I ask how many syns? X
Shevy (Slimming Eats) says
Hi Lydia - I always list the syn value as well as how many servings to my recipes in the recipe box. This serves 4 and is 1 syn per serving.
Karen Arnold says
Best chow Mein recipe I’ve ever made. Will definitely make it again
Lyndsey says
Do I use light or dark soy sauce. . I have both but dont know the difference. Tia x
Shevy (Slimming Eats) says
either is fine, dark will add a deeper colour. Light is generally saltier though than dark soy sauce.
Maudie says
Can I ask if you can taste oyster sauce when used in your recipes please? My husband doesn’t eat seafood or fish (unless from chip shop with batter on it!) & hates the smell if I cook fish, so I was wondering if I would be able to get away with it if I snuck it in - or could I leave it out?
Shevy (Slimming Eats) says
oyster sauce doesn't taste fishy, it just adds umami to dishes and is used frequently in Chinese cooking.
Margaret says
Because I live on my own I miss a lot of these dishes can I freeze them plead.
Shevy (Slimming Eats) says
If suitable for freezing, the recipe will have a comment in the notes section. Most are suitable, hope that helps.
Michelle Seidemann says
Made this tonight for the first time - it was a big hit in our house. I added some extra veg - broccoli, red pepper and carrot. Absolutely delicious.
Sandra says
Absolutely gorgeous, even better than the Chinese Takeaway, made it last Saturday and going to make it tonight, so easy to make.
Michelle Gibbons says
Absolutely gorgeous this will.be a regular one for me thank you xx
Kelly Brown says
Hi, ginger isn’t a thing I would buy as don’t use it enough. Can you go for ginger seasoning
Siobhan (Slimming Eats) says
you can use ground ginger if you like, but fresh is much better for authentic Chinese cooking. If you buy fresh ginger and peel it, you can pop it is a tub and keep in the freezer and then just grate from frozen when you need it.