Leftover Roast Beef Chow Mein

One of the very best things about a Sunday lunch is the leftovers the day after. Sometimes, I just throw it all into the oven (no microwave!) and eat the same thing again. But sometimes I like to use the leftover roast beef, or whatever meat I’ve got to create a new meal. Sometimes, like when I make this Beef Chow Mein, I also get to throw in the leftover veggies to create a filling and tasty meal with no waste.

Using leftover sunday lunch meat to create another filling family meal is a great way to avoid waste. This Beef Chow Mein could be ideal.

Leftover roast beef is gorgeous. We like ours a bit pink, so even when cooked again in another meal, it’s still nice and tender and packed with flavour. It’s never dry. This Leftover Roast Beef Chow Mein is fabulous. It’s a great way to use your leftovers to create another family meal.

The best thing about this particular leftover meal is that it’s easy. The Chow Mein sauce is super simple. Mirin sounds like something fancy that you’ll struggle to get hold of, but mines from Aldi! You can substitute other things, but it’s worth getting some if you cook a lot of stir fries and Chinese food, as it comes up a lot.

Leftover Roast Beef Chow Mein in frying pan

What Veg Should I Use in My Beef Chow Mein?

Another fantastic thing about my Leftover Roast Beef Chow Mein and stir fries, in general, is that you can use near enough any vegetables. I tend to buy beansprouts, because I love them, and then just add whatever we’ve got in. If you are using leftover Sunday roast veggies, they are already cooked and you can just throw them in. I used some extra carrot and courgette this time. If you chop these finely, they cook well in the sauce, but if you are using something chunky like broccoli, that hasn’t been cooked, I’d boil or steam it for a few minutes before adding it, just so that you know it’s soft enough.

Served Beef Chow Mein

The Recipe

Leftover Roast Beef Chow Mein

A fabulous way to use leftover roast beef and veg in a yummy fakeaway
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Keyword: beef, Leftovers
Servings: 4 People
Calories: 550kcal
Author: Donna


  • 500 g Roast beef – chopped into strips
  • Vegetables – finely sliced
  • Splash of cooking oil
  • Noodles -for four

For the Sauce:

  • 50 ml Soy Sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Mirin
  • 2 tbsp brown sugar
  • 1 tbsp cornflour
  • 2 tsp Chinese Five Spice


  • Cook the noodles to package instructions
  • For the sauce, mix the ingredients together in a jug and set to one side
  • Heat the oil in a large frying pan and add the meat
  • Fry until the outsides are browned before setting to one side
  • Add the veg to the same pan and fry for 5 minutes until warmed through
  • Return the beef to the pan
  • Add the sauce, stir and bring to a simmer
  • Add the noodles and fry until the sauce is thick and sticky



If you’ve got less beef, add more vegetables
You can make this with raw beef, just fry it for a few minutes first
I use 1 pack of straight to wok noodles, these don’t need cooking first, you can just throw them in for 2 minutes at the end of cooking

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