Vegetarian Beef Chow Mein
This flavor-packed Vegetarian Beef Chow Mein is the ultimate plant-based twist on a beloved Chinese takeout classic, offering all the savory satisfaction without the meat! Perfectly cooked chow mein noodles are tossed with vibrant, stir-fried vegetables like red bell peppers, carrots, broccoli, and sugar snap peas, then paired with hearty plant-based beef strips for a satisfying bite. A rich, umami-packed sauce made with soy sauce, vegetarian oyster sauce, and sesame oil ties everything together, while a quick cornstarch slurry adds a glossy finish. Ready in just 35 minutes, this easy recipe delivers big flavor, making it a go-to for weeknight dinners or casual gatherings. Packed with nutritious veggies and bold, savory flavors, this dish is a winner for vegetarians and carnivores alike! Serve hot and enjoy a scrumptious meal that's both wholesome and indulgent. Keywords: vegetarian beef chow mein, plant-based chow mein recipe, easy vegetarian stir-fry, quick Asian noodles, vegan-friendly Chinese recipes.
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Recipe Information
Ingredients
- 8 oz Dried chow mein noodles
- 8 oz Plant-based beef strips
- 3 tbsp Soy sauce
- 1 tbsp Oyster sauce (vegetarian)
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 2 pieces Garlic cloves, minced
- 1 tsp Ginger, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Broccoli florets
- 1 cup Sugar snap peas
- 2 stalks Green onion, sliced
- 1 cup Bean sprouts
- 1 tsp Cornstarch
- 1 tbsp Water
- 0.25 tsp Black pepper
Instructions
Cook the chow mein noodles according to package instructions. Drain and set aside.
In a small bowl, combine the soy sauce, vegetarian oyster sauce, sesame oil, and black pepper. Set aside.
Mix the cornstarch and water in another small bowl to form a slurry.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
Add the plant-based beef strips to the pan and stir-fry for about 3-4 minutes until browned. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, carrot, broccoli florets, and sugar snap peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the plant-based beef strips to the pan, then add the cooked noodles and the soy sauce mixture. Toss everything together until well combined.
Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and coats the ingredients evenly.
Add the sliced green onions and bean sprouts. Toss to combine and heat through for another minute.
Serve immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 30.2 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
