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You are here: Home / Recipes / Beef and Cabbage Chow Mein Recipe

Beef and Cabbage Chow Mein Recipe

Last updated on: July 18, 2019 By Kaylene Filed Under: Mains, Recipes 20 Comments

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White bowl containing chow mein in foreground and fry pan with more chow mein in background. Text overlay says “Beef & Cabbage Chow Mein”.

White bowl containing chow mein in foreground and fry pan with more chow mein in background.This delicious Beef and Cabbage Chow Mein is a quick and easy weeknight meal. It has become a much loved family favourite in our house over the years!

Chow Mein is technically a Chinese noodle stir fry dish but in our household it as always been made without the noodles. Instead of noodles we add lots of shredded cabbage! You will probably say that it is not really Chow Mein if it doesn’t have noodles but what does it matter what it’s called; as long as it tastes good I say!

A glass of white wine is placed alongside a white bowl containing chow mein. A fry pan containing more chow mein and a wooden spoon can be seen in the background.This Chow Mein is one of my favourite dishes to prepare because it comes together so easily. There is not a lot of vegetable prep for this one so I will normally relax and sip on a glass of wine as I cook. Shredding the cabbage is the most work required for this dish, but let’s face it, that isn’t very hard either!

The recipe is designed so that you can cook the cabbage as little or much as you like. I add it right at the end and then simmer it for a few minutes. I like it to be wilted down a bit but for the cabbage to still have a bit of crunch. Feel free to cook the cabbage more or less to your liking.

Overhead view of a fry pan containing chow mein. A white bowl of chow mein, as well as a glass of white wine, is placed next to the fry pan.You can also adjust the amount of curry powder to suit your taste. Our family prefer mildly spiced dishes but you can add more curry if you would like a bit more heat.

This recipe makes four very generous servings but you could stretch it to 6 if you have planned appetizers and/or desserts. It also reheats very well so if you are cooking for two just put half in the fridge for later!

A white bowl containing chow mein is in the foreground and a fry pan with more chow mein and a wooden spoon is in the background.

 

5.0 from 1 reviews
Beef and Cabbage Chow Mein Recipe
 
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Cook time
35 mins
Total time
35 mins
 
This delicious Beef and Cabbage Chow Mein is a quick and easy weeknight meal. It has become a much loved family favourite in our house over the years!
Author: The Links Site
Recipe type: Main, Dinner
Serves: 4 - 6
Ingredients
  • 1 tablespoon oil
  • 500g mince beef
  • 2 teaspoons of beef stock powder
  • 1 teaspoon of curry powder
  • 1 packet of chicken noodle soup mix
  • ½ cup of uncooked rice
  • 1 cup of water
  • ½ small cabbage, shredded
Instructions
  1. Heat oil in a large frying pan and brown the mince.
  2. Add stock powder, curry powder, chicken noodle soup, rice, and water.
  3. Mix well; bring to the boil and then simmer covered over a low heat for 15 minutes, stirring occasionally.
  4. Add the shredded cabbage and again simmer covered for around 10 minutes, stirring occasionally.
  5. Serve immediately when cabbage is cooked to your liking.
Nutrition Information
Serving size: 263g Calories: 376 Fat: 10.8g Saturated fat: 3.1g Trans fat: 0.3g Carbohydrates: 37g Sugar: 4g Sodium: 1258mg Fiber: 3g Protein: 33g Cholesterol: 94mg
3.5.3251

 


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Comments

  1. Pety says

    March 22, 2018 at 9:11 am

    Dont have a Clue as to how much 550g is so won’t try it!!..Sorry

    Reply
    • Kaylene says

      March 22, 2018 at 2:38 pm

      Hi Pety, 500g is just over a pound or about 17 ounces if that helps. I hope you do try it because it’s delicious!

      Reply
    • Roland Crachi says

      July 19, 2018 at 11:38 am

      Pety,
      Not sure if you have tried using Google before to do conversions?
      Try typing in the following either in the address bar for Chrome or in http://www.google.com:

      convert 500g to lb

      With that you should get clarity to what weight 500 grams is.

      Reply
    • Bee says

      August 13, 2019 at 8:12 pm

      Hey Pety
      only 3 countries in the whole world use imperial USA, Liberia, and Burma/Myanmar the remaining 192 countries use metric.
      You might want to use a very easy converter easily googled you can even just type 500gm to lb and it will instantly show you.
      Be a bit more open minded as your military and many other major things you would experience in your everyday life use the metric system without you realising hope this link help to broaden your views on the metric system.
      https://en.m.wikipedia.org/wiki/Metrication_in_the_United_States

      Reply
    • Dolores says

      May 10, 2021 at 8:38 pm

      You won’t try a seemingly good recipe because you can’t convert 550gr? You have google, right?

      Reply
  2. Melanie Woffinden says

    March 21, 2019 at 12:58 pm

    Where do you get the chicken noodle soup packet?

    Reply
    • Kaylene says

      March 21, 2019 at 6:39 pm

      Hi Melanie, it is just a packet of dry chicken noodle soup mix that is available in the soup isle at the supermarket. I hope this helps!

      Reply
  3. Julie Camm says

    November 20, 2019 at 9:43 am

    I needed to add much more water asks curry.
    1/2 cabbage is tricky as my cabbage was large I really only needed 1/4 of a cup .
    Otherwise just as Mum used to make it.

    Reply
    • Kaylene says

      November 20, 2019 at 8:51 pm

      Glad to hear that you were able to adjust the recipe to suit your taste. My mum used to make this recipe for me too!

      Reply
  4. JAN says

    October 20, 2020 at 12:46 am

    My sisters and I grew up eating Mum’s chow mein at least once a month and always when parties at home meant casseroles for the meal. Mum’s recipe had a couple of extra ingredients… a can of crushed pineapple in juice and a handful of sultanas that swell up when they get heated. I make this quite often and load it up with cabbage (about 3 cups) and a full packet of bean shoots that I buy from Woolies. Also I leave the rice out because I prefer more juice. The tin of pineapple also provides more liquid.

    Reply
    • Kaylene says

      October 20, 2020 at 9:16 pm

      Hi Jan, this is a meal that I had often too when I was growing up. My mum sometimes added pineapple but I prefer it without! I’m one of those people that doesn’t like pineapple with savoury dishes! A recipe like this is great though because people can vary it to suit their tastes!

      Reply
    • Jennifer says

      April 23, 2021 at 12:57 am

      ❤️❤️❤️❤️❤️❤️❤️

      Reply
  5. Lindee says

    November 15, 2020 at 2:37 pm

    Can u leave out the chicken noodle soup

    Reply
    • Kaylene says

      November 15, 2020 at 9:18 pm

      Hi Lindee, this recipe might be a bit bland if you leave out the chicken noodle soup. You probably wouldn’t miss the noodles but you might need to add some more seasonings. Perhaps some chicken seasoning and maybe some onion powder. You could even add some dried parsley if you have it. I hope that helps!

      Reply
  6. Auntyflo says

    February 12, 2022 at 7:30 pm

    Try the left overs drained in a strainer to make spring rolls, just need spring roll wrappers from frozen section in your supermarket ( usually found with the frozen pastry)
    I’ve been making a very simular recipe for over 40 years and my kids loved it and loved the spring rolls, they make them now for their kids,
    Been a big favourite in our family for many many years

    Reply
    • Kaylene says

      February 13, 2022 at 5:25 pm

      What a great idea Auntyflo, I have never thought of doing this but I’m going to give it a try now! I can imagine puff pastry parcels filled with these leftovers too. Thank you very much for your suggestion!

      Reply
    • Julie says

      March 7, 2022 at 4:19 pm

      i’ve used the left overs to make pasties as well

      Reply
      • Kaylene says

        March 8, 2022 at 3:59 pm

        They sound nice too! 🙂

  7. Leonie says

    September 3, 2022 at 11:26 pm

    My mother made this recipe back in the 1960’s and she called it Kie Sie Ming. We all loved it.

    Reply
    • Kaylene says

      September 4, 2022 at 5:53 pm

      Sounds like it’s been around for a while then Leonie! Certainly tasty whatever you want to call it 😉

      Reply

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