AIR FRYER BEEF CHOW MEIN

A bed of crispy pan-fried noodles topped with a delectable brown sauce and stir-fried meat and vegetables (seafood, beef, chicken, etc.) is what defines AIR FRYER BEEF CHOW MEIN. Typically, a cornflour slurry is used to thicken the soy sauce and oyster sauce foundation that makes up brown sauce.We used to frequently order chow mein as a “add on” meal when we went to a Cantonese restaurant or went for dim sum since, to us, when we went for dim sum, we actually ate dim sum, and any additional “entree” was really just in case you weren’t full or wanted to take it home as leftovers, hehe. For us to eat, my dad would frequently order chicken chow mein, and it is a recollection that comes to me every time I see it on the menu.

INGREDIENTS FOR AIR FRYER BEEF CHOW MEIN:

1. 1/2 box of air-fried Chow mein noodles
2. 1 tablespoon olive oil
3. 1 tablespoon sesame oil
4. Optional salt

Beef marinade:

1. Six ounces of beef cut into bite-sized chunks
2. 2 tablespoons water
3. 1 tablespoon cornflour
4. 1/4 teaspoon black pepper
5. 1/2 tablespoon oyster sauce
6. 1/2 teaspoon sugar

Other:

1. 1/2 onion
2. Three scallions stalks
3. 1-tablespoon oyster sauce
4. One tablespoon light soy sauce
5. One teaspoon black pepper
6. Two teaspoons sugar
7. One cup water or low-sodium chicken broth
8. Two tablespoons cornflour

INSTRUCTIONS FOR AIR FRYER BEEF CHOW MEIN:

• Marinate your beef slices in 2 tablespoons water, 1 tablespoon cornflour, sugar, salt, and black pepper. Stir thoroughly, then let sit for ten minutes.
• Bring the chow mein noodles to a boil for one or two minutes. After that, drain and rinse under cold water to eliminate any leftover starch and clear the strainer of as much liquid as you can. If you need to dry, use paper towels.
• Place the chow mein in a sizable mixing bowl, add the sesame and olive oils, and well mix to coat the noodles. Although it’s optional, you can also throw in a small pinch of salt.
• Spread out the noodles on the rack of the air fryer, placing a piece of parchment paper under them. Air fried for ten minutes at 380°F. Then flip the noodles and move the noodles around so that all the crispy edges are under and the non crispy noodles are exposed. Again, air fry for seven minutes at 380°F. At this point, check to see if it is crispy throughout, and if not, mix the noodles and make sure the non crispy noodles are exposed and airfry again, 3 minutes at a time until it reaches desired crispness. The time may differ based on how dry you were able to get your noodles.
• Add a little oil to your fry pan and cook the meat until it’s seared brown on all sides while the noodles air fry. After removing from the pan, sauté your onions in the remaining oil until they are transparent and brown.
• Combine cornflour, sugar, black pepper, oyster sauce, light soy sauce, and water (or low-sodium chicken broth) to make your sauce combination. Reintroduce the steak, add the scallions, and then stir in the sauce mixture. Simmer until the sauce thickens and tastes good. Taste and adjust with salt if necessary, although if you use chicken broth, you probably won’t need to. Turn off the heat when the sauce has reached the appropriate consistency.
• Once airfried chow mein noodles reach the desired crispness, put onto a large plate and spoon the beef and onions sauce on top. Garnish with more scallions if desired and enjoy!

AIR FRYER BEEF CHOW MEIN THE BEST RECIPE FOR YOUR CRAVINGS. ENJOY WITH YOUR FAMILY!!!!

Recipe adoptOed From: Wai Si Food Blog