๐ Ground Beef Lo Mein
Serves 4 | Prep: 10 min | Cook: 15–20 min | Total: ~30 min
๐ Ingredients
For the Noodles:
8 oz (225g) lo mein noodles (or spaghetti, udon, or rice noodles)
Cook according to package; rinse with cold water and toss with a little oil to prevent sticking
For the Beef & Veggies:
1 lb ground beef (85% lean for flavor)
2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 cup bell peppers, thinly sliced (any color)
1 cup carrots, julienned or shredded
2 cups napa cabbage or bok choy, chopped
4 green onions, sliced (save tops for garnish)
For the Sauce:
¼ cup low-sodium soy sauce
2 tbsp oyster sauce (or hoisin for vegetarian option)
1 tbsp dark sesame oil
1 tbsp brown sugar or honey
1 tsp rice vinegar or apple cider vinegar
½ tsp red pepper flakes (optional for heat)
1 tsp cornstarch + 2 tbsp water (slurry for thickening)
๐ถ️ Optional Boost: Add 1 tbsp sriracha or chili garlic paste for extra kick!
๐ฉ๐ณ Step-by-Step Instructions
1️⃣ Cook the Noodles
Boil lo mein noodles per package instructions until al dente.
Drain, rinse under cold water, and toss with 1 tsp vegetable oil to prevent clumping.
2️⃣ Make the Sauce
In a small bowl, whisk together:
Soy sauce, oyster sauce, sesame oil, brown sugar, vinegar, red pepper flakes
Set aside.
3️⃣ Stir-Fry the Beef
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add ground beef, break it apart, and cook until browned (~5 mins).
Remove and set aside, leaving drippings in the pan.
4️⃣ Sautรฉ Aromatics & Veggies
Add remaining 1 tbsp oil to the pan.
Stir in garlic and ginger — cook 30 seconds until fragrant.
Add bell peppers, carrots, cabbage, and green onion whites.
Stir-fry 4–5 minutes until crisp-tender.
5️⃣ Combine Everything
Return beef to the pan.
Pour in sauce and stir well.
Add cooked noodles.
Toss gently to coat everything evenly.
6️⃣ Thicken the Sauce
Push noodles to one side, pour cornstarch slurry into the center.
Stir constantly for 1–2 minutes until sauce thickens and coats the noodles.
7️⃣ Serve & Garnish
Top with green onion tops.
Optional: Sprinkle with sesame seeds or drizzle with extra sesame oil.
๐ฝ️ Serving Ideas:
With egg rolls or wonton soup
As a standalone meal — it’s that filling!
Leftovers reheat beautifully in a skillet
๐ Variations & Pro Hacks
๐ฑ Vegetarian? Use plant-based crumbles or tofu + mushroom sauce
๐ Gluten-Free? Use tamari + GF noodles (like rice or mung bean)
๐ถ️ Spicy Version: Double the red pepper flakes or add fresh jalapeรฑo
๐ง Make-Ahead Magic: Prep sauce and chop veggies ahead — stir-fry in minutes
๐ฅ Egg Lover’s Dream: Push noodles aside, scramble an egg in the pan, then mix in
๐ง Why This Tastes Like Takeout (But Better!)
The secret is the layered sauce:
Soy sauce = saltiness
Oyster sauce = deep umami
Sesame oil = aromatic richness
Cornstarch slurry = glossy, clingy texture
And because we use ground beef, cleanup is easier than slicing steak — while still delivering big flavor.
❤️ Final Thought: Sometimes, the Best “Takeout” Is Homemade
This Ground Beef Lo Mein proves you don’t need delivery to enjoy bold, satisfying Asian-inspired flavors.
It’s faster, fresher, and more customizable than any menu — plus, you get to eat right out of the pan if you want.
So next time you’re craving noodles…
Grab that skillet.
Turn on the stove.
And make dinner feel like a treat — without leaving the house.
Because great meals don’t need a fortune cookie to be special. ๐