Vegetarian Beef Chow Mein

Indulge in the bold, savory flavors of Vegetarian Beef Chow Mein, a plant-forward twist on the classic takeout favorite! This quick and easy recipe combines perfectly stir-fried chow mein noodles with tender plant-based beef strips, creating a hearty and satisfying dish that's bursting with umami. Crisp, colorful vegetables like broccoli, sugar snap peas, and bell peppers add texture and vibrant freshness, while a rich sauce made with soy sauce, vegetarian oyster sauce, and sesame oil ties everything together beautifully. Ready in just 35 minutes, this flavorful, vegan-friendly chow mein is perfect for busy weeknight dinners or as a shareable centerpiece at a family gathering. Garnished with green onions and bean sprouts for a fresh crunch, this dish is a delicious way to enjoy classic Asian flavors with a modern twist.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cook the chow mein noodles according to package instructions. Drain and set aside.

Step 2

In a small bowl, combine the soy sauce, vegetarian oyster sauce, sesame oil, and black pepper. Set aside.

Step 3

Mix the cornstarch and water in another small bowl to form a slurry.

Step 4

Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and coats the ingredients evenly.

Step 10

Add the sliced green onions and bean sprouts. Toss to combine and heat through for another minute.

Step 11

Serve immediately, garnished with extra green onions if desired.

Nutrition Facts

Serving size	(1156.1g)

Amount per serving	% Daily Value*
Calories	2155.7

Total Fat 100.1g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 22.8g
Cholesterol 0mg	0%
Sodium 4658.3mg	0%
Total Carbohydrate 232.4g	0%
Dietary Fiber 32.6g	0%
Total Sugars 30.2g
Protein 88.7g	0%

Vitamin D 0IU	0%
Calcium 331.7mg	0%
Iron 20.1mg	0%
Potassium 1847.3mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 16.2%

Carbs: 42.5%