Ground Beef Lo Mein
Why You’ll Love It
Better than takeout: Fresh ingredients and a homemade sauce give it authentic flavor without the extra sodium and oil from restaurant versions.
Quick & easy: Ready in 25–30 minutes — perfect for busy weeknights.
Versatile: Swap in chicken, pork, or tofu, or use up leftover veggies.
Family-friendly: Mild enough for kids, but easily spiced up for adults.
Budget-conscious: Uses pantry staples and affordable ground beef for a satisfying meal that doesn’t break the bank.
Ingredient Notes & Details
Lo Mein Noodles – Traditional Chinese egg noodles are ideal, but you can use spaghetti, linguine, or ramen noodles in a pinch. Cook just until al dente so they don’t get mushy when stir-fried.
Ground Beef – Use 85/15 for the best flavor balance. Leaner beef works too but may require a splash of oil to prevent sticking.
Vegetables – Cabbage, carrots, bell peppers, and green onions are classic, but broccoli, snow peas, or mushrooms also work beautifully. Slice everything thinly for quick, even cooking.
Garlic & Ginger – Fresh is best for maximum flavor. Mince finely or grate for even distribution.
Soy Sauce – A combination of light soy sauce for saltiness and dark soy sauce for depth of color is ideal, but if you have only regular soy sauce, it works fine.
Oyster Sauce – Adds rich, savory depth that gives lo mein its signature restaurant-style flavor.
Sesame Oil – Toasted sesame oil delivers that nutty aroma — add it at the end for the best flavor.
Brown Sugar – Balances the saltiness and rounds out the sauce.
Cornstarch – Helps thicken the sauce so it clings perfectly to the noodles.
Variations
Chicken Lo Mein: Swap ground beef for thinly sliced chicken breast or thighs.
Vegetarian Lo Mein: Use extra vegetables and tofu in place of meat.
Shrimp Lo Mein: Add shrimp during the last 3 minutes of cooking to prevent overcooking.
Extra Veggie Boost: Stir in broccoli florets, snap peas, or spinach.
Peanut Lo Mein: Add a spoonful of peanut butter to the sauce for a nutty twist.
Ingredients
- 8 oz lo mein noodles or spaghetti
- 1 lb ground beef
- 1 tablespoon vegetable oil
- 1 cup shredded carrots
- 2 cups shredded green cabbage
- 1 red bell pepper thinly sliced
- 3 green onions chopped (white and green parts separated)
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ cup low-sodium soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- ½ teaspoon toasted sesame oil
- ¼ cup beef broth or water
- ¼ teaspoon black pepper
- Optional: sesame seeds for garnish
Instructions
- Cook the noodles
- Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside.
- Brown the beef
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain excess grease if needed.
- Add aromatics
- Stir in garlic, ginger, and the white parts of the green onions. Sauté for 1–2 minutes until fragrant.
- Cook vegetables
- Add shredded carrots, cabbage, and bell pepper. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- Mix sauce
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, beef broth, and black pepper.
- Combine everything
- Add the cooked noodles to the pan with the beef and vegetables. Pour the sauce over the top and toss well to coat everything evenly. Cook for another 2–3 minutes until heated through.
- Finish & serve
- Remove from heat, top with the green parts of the green onions, and sprinkle with sesame seeds if desired. Serve hot.