Of course! This Ground Beef Lo Mein is a quick, easy, and satisfying meal that comes together faster than takeout. It’s all about the savory, slightly sweet sauce that coats every strand of noodle and bit of beef.
The Secret to the Best Lo Mein
· Noodle Choice: While you can use spaghetti in a pinch, Hong Kong Pan-Fried Noodles (egg noodles) or lo mein noodles from the Asian market have the perfect texture and chew.
· High Heat is Key: Stir-frying over high heat is essential to get a slight “wok hei” (breath of the wok) flavor and to prevent the vegetables from getting soggy.
· The Sauce is Everything: The combination of oyster sauce, soy sauce, and sesame oil creates an authentic, umami-rich base. Toasting the sesame oil at the end elevates the flavor dramatically.
· Velvet the Beef (Optional but Recommended): For incredibly tender beef, you can “velvet” it first. Toss the strips in 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil, and let it sit for 15-20 minutes before cooking.
Easy Ground Beef Lo Mein
This recipe is streamlined for a weeknight but doesn’t skimp on flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Noodles & Beef:
· 8 oz lo mein noodles, spaghetti, or linguine
· 1 lb ground beef
· 2 tbsp vegetable or canola oil, divided
· 2 cloves garlic, minced
· 1 tsp fresh ginger, grated
For the Vegetables (use any combo you like):
· 1 cup shredded carrots
· 1 bell pepper (any color), thinly sliced
· 1/2 cup sliced mushrooms
· 2 cups coleslaw mix (or shredded cabbage)
· 3-4 green onions, sliced (whites and greens separated)
For the Sauce:
· 1/4 cup low-sodium soy sauce
· 2 tbsp oyster sauce (or hoisin sauce for a vegetarian alternative)
· 1 tbsp brown sugar
· 1 tsp toasted sesame oil
· 1/2 cup beef broth or water
· 1 tbsp cornstarch
Instructions
- Cook the Noodles: Cook the noodles according to package directions until al dente. Drain and rinse briefly with cold water to stop the cooking. Toss with a tiny bit of oil to prevent sticking. Set aside.
- Make the Sauce: In a small bowl or measuring cup, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, beef broth, and cornstarch until the cornstarch is fully dissolved. Set aside.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and cooked through. Use a slotted spoon to remove the beef from the wok, leaving any drippings behind.
- Stir-fry Aromatics and Veggies: Add the remaining 1 tablespoon of oil to the wok. Add the white parts of the green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant. Add the harder vegetables first (like carrots and bell pepper) and stir-fry for 2 minutes. Then add the softer vegetables (like mushrooms and coleslaw mix) and stir-fry for another 1-2 minutes until just tender-crisp.
- Combine and Simmer: Return the cooked ground beef to the wok. Give the sauce a quick re-whisk (the cornstarch will have settled) and pour it over the beef and vegetable mixture. Bring to a simmer, stirring constantly. The sauce will thicken quickly.
- Add Noodles and Finish: Add the cooked noodles and the green parts of the green onions to the wok. Use tongs to toss everything together until the noodles are heated through and evenly coated in the sauce.
- Serve: Serve immediately, garnished with extra sliced green onions if desired.
Tips for Success & Variations
· Don’t Overcook the Veggies: The key to great texture is to keep them crisp-tender. They will continue to cook slightly after you add the sauce.
· Customize Your Veggies: This is a great clean-out-the-fridge recipe! Try adding:
· Sliced water chestnuts for crunch
· Snow peas or snap peas
· Bean sprouts (add at the very end)
· Broccoli florets (blanch them first for 1 minute to soften)
· Control the Salt: Using low-sodium soy sauce allows you to control the salt level. If you use regular soy sauce, you may want to reduce the amount slightly.
· Add Heat: For a spicy kick, add 1-2 teaspoons of Sriracha or chili garlic sauce to the sauce mixture.
· Protein Swap: You can easily use ground pork, chicken, or turkey instead of beef. For a vegetarian version, use crumbled firm tofu or just extra vegetables.
Enjoy your homemade, flavor-packed lo mein