Guyanese-style beef chow mein with sliced beef, cabbage, carrots, peppers, and scallions

Cookhouse Kitchen

Guyanese-Style Beef Chow Mein with Legend Chow Mein Sauce

A Chinese-Caribbean inspired beef chow mein with sliced beef, crisp vegetables, scallions, and Legend Chow Mein & Lo Mein Sauce.

This Guyanese-style beef chow mein brings Chinese-Caribbean inspired comfort into a weeknight-friendly stir-fry: tender sliced beef, springy chow mein noodles, crisp cabbage, carrot, red bell pepper, scallions, and a glossy finish from Legend Chow Mein & Lo Mein Sauce. The sauce seasons both the quick beef marinade and the final noodle toss, so the dish tastes layered without asking you to build a sauce from scratch. Keep the pan hot, prep everything first, and serve the noodles as soon as they are glossy.

Recipe details

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Servings: 4

Ingredients

For the beef

  • 1 lb flank steak, sirloin, or skirt steak, thinly sliced against the grain
  • 1 tablespoon Legend Chow Mein & Lo Mein Sauce
  • 1 teaspoon neutral oil
  • 1/2 teaspoon black pepper

For the noodles and vegetables

  • 12 oz fresh chow mein noodles or thin egg noodles
  • 2 tablespoons neutral oil, divided
  • 3 cloves garlic, minced
  • 2 cups shredded cabbage
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 4 scallions, sliced, white and green parts separated

For the sauce finish

  • 1/3 cup Legend Chow Mein & Lo Mein Sauce
  • 1 to 2 tablespoons water, only if needed to loosen the noodles
  • Optional: extra scallions for garnish
  • Optional: sliced hot pepper for heat

Why this recipe works

  • Thin-sliced beef cooks quickly and stays tender.
  • Cabbage, carrots, peppers, and scallions give the noodles crunch, color, and classic chow mein texture.
  • Legend Chow Mein & Lo Mein Sauce helps create the glossy, savory finish without building a sauce from scratch.
  • Tossing the noodles at the end keeps the vegetables from overcooking.

Sauce note

Legend Chow Mein & Lo Mein Sauce does two jobs here: a small amount seasons the beef while you prep, then the larger sauce finish coats the noodles at the end. Add water only if the noodles need help loosening in the pan.

Instructions

  1. Marinate the beef. In a bowl, toss the sliced beef with 1 tablespoon Legend Chow Mein & Lo Mein Sauce, 1 teaspoon neutral oil, and black pepper. Let it sit while the noodles and vegetables are prepared.
  2. Prepare the noodles. Cook the chow mein noodles or thin egg noodles according to package directions until just tender. Drain well. If the noodles are sticky, rinse briefly with warm water and drain again.
  3. Sear the beef. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned. Remove the beef from the pan and set aside.
  4. Cook the aromatics and vegetables. Add the remaining 1 tablespoon oil to the pan. Add garlic and the white parts of the scallions. Stir for 20 to 30 seconds. Add cabbage, carrot, and red bell pepper. Cook for 2 to 3 minutes until the vegetables are slightly softened but still crisp.
  5. Toss the noodles. Add the noodles to the pan. Pour in 1/3 cup Legend Chow Mein & Lo Mein Sauce and toss until the noodles are evenly coated. Add 1 to 2 tablespoons water only if needed to loosen the noodles.
  6. Finish with beef. Return the beef to the pan and toss everything together for 1 to 2 minutes until hot, glossy, and well combined.
  7. Serve. Top with sliced scallion greens and optional sliced hot pepper. Serve hot.

Cook tips

  • Slice the beef against the grain for better tenderness.
  • Do not overcook the noodles before tossing.
  • Use a large pan or wok so the noodles can toss instead of steam.
  • Add water only if the noodles need loosening.
  • For more heat, add sliced hot pepper at the end.

Serving suggestions

Serve as a weeknight main dish, or pair with simple cucumber salad, sauteed greens, or extra scallions.

Storage and reheating

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water to loosen the noodles.

FAQ

Can I use spaghetti instead of chow mein noodles?

Chow mein noodles or thin egg noodles are better for texture, but spaghetti can work in a pinch if cooked just until tender and tossed well with the sauce.

What cut of beef works best for beef chow mein?

Flank steak, sirloin, or skirt steak work well because they cook quickly when sliced thinly against the grain.

Can I make this spicier?

Yes. Add sliced hot pepper, chili flakes, or a small amount of hot pepper sauce when finishing the noodles.

Can I make this ahead?

It is best served fresh, but leftovers reheat well in a skillet with a splash of water.

Beef chow mein noodles being tossed in a wok with vegetables
Toss noodles, beef, vegetables, and sauce over high heat until glossy.
Prepared beef chow mein ingredients including noodles, vegetables, garlic, and sliced beef
Prep the noodles, beef, vegetables, garlic, and scallions before the wok gets hot.