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Veggie-Loaded Beef Chow Mein

Put the phone down and opt for the healthier version of your favourite takeout option that will be on the table long before the doorbell rings. In 45 minutes, you can have a tasty and filling veggie-loaded beef chow mein enough for a family of six, or for four with leftovers for lunch!


Veggie-Loaded Beef Chow Mein

30 minPrep Time

15 minCook Time

45 minTotal Time

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  • 3/4 lb (375 g) flank steak
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) canola oil
  • Veggies:
  • 1 tbsp (15 mL) canola oil
  • 1 Ontario Yellow Onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 tbsp (15 mL) finely chopped gingerroot
  • 1 Ontario Greenhouse Red Pepper, thinly sliced
  • 8 oz (250 g) Ontario Cremini Mushrooms, sliced
  • 2 cups (500 mL) broccoli florets
  • 3 carrots, peeled and cut into matchsticks
  • 1 can (14 oz/398 mL) baby corn, drained
  • 1 pkg (12 oz/375 g) thin egg noodles
  • 2 tbsp (30 mL) soy sauce
  • 4 tsp (20 mL) oyster sauce
  • 4 tsp (20 mL) rice wine vinegar
  • 1 tsp (5 mL) brown sugar
  • 1 tsp (5 mL) sesame oil
  • 2 green onions, thinly sliced diagonally
  • 1 tsp (5 mL) toasted sesame seeds


  1. Place beef in freezer for 30 minutes or until slightly firm; slice into very thin strips, then halve strips. In large bowl, whisk cornstarch with soy sauce; toss with beef until coated. Let stand for 10 minutes.
  2. In large wok or nonstick skillet, heat half of the oil over medium-high heat; cook half of the beef for 2 to 3 minutes or just until browned. Transfer to plate and set aside. Repeat with remaining oil and beef.
  3. Veggies: In same wok, heat oil over medium-high heat; cook onion, garlic and ginger, tossing constantly, for 1 minute or until softened. Add pepper, mushrooms and broccoli; cook, tossing constantly, for 3 to 5 minutes or until softened. Stir in carrots and corn; cover and cook for 3 to 5 minutes or until carrots are just tender.
  4. Meanwhile, cook noodles according to package directions, reserving 1/4 cup (60 mL) of the cooking liquid. Whisk together soy sauce, oyster sauce, vinegar, sugar and sesame oil; add to wok along with reserved cooking liquid, noodles and beef. Cook, tossing constantly, for 2 minutes or until heated through. Sprinkle with green onions and sesame seeds before serving.


- Garnish with cashews for added crunch, if desired.
- Serve with sambal oelek or Sriracha sauce for those who like it spicy.
- Use an assortment of mushrooms, such as shiitake, oyster or portabello, if desired.


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