Ground Beef Lo Mein

Warm, savory noodles tossed in a glossy, umami-rich sauce with tender ground beef and crisp vegetables—this homemade lo mein tastes like your favorite takeout, but better. Ready in under 30 minutes and made with pantry staples, it’s the ultimate weeknight stir-fry that brings the cozy comfort of Friday night Chinese food straight to your kitchen.

Why You’ll Love This Recipe

This isn’t just another noodle dish—it’s fast, flavorful, and deeply satisfying. Inspired by classic American-Chinese cuisine, this version uses ground beef for ease and even cooking, skipping the need to slice steak or chicken. The sauce is perfectly balanced—salty, slightly sweet, and deeply savory—while the veggies stay bright and crunchy for contrast.

Perfect for:

• Busy weeknights (ready in 25 minutes!)
• Meal prep and leftovers
• Picky eaters and family dinners
• Fans of hibachi-style dishes

Ingredients (Serves 4)

For the Noodles & Veggies

• 12 oz (340g) lo mein noodles or spaghetti (regular or whole wheat)
• 1 lb (450g) ground beef (80/20 recommended for flavor)
• 2 tbsp vegetable oil or toasted sesame oil (or 1 of each for depth)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup (100g) carrots, julienned or shredded
• 2 cups (150g) green cabbage, shredded (or coleslaw mix for convenience)
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped (plus extra for garnish)

For the Savory Sauce

• ⅓ cup (80ml) low-sodium soy sauce (or tamari for GF)
• 2 tbsp oyster sauce (optional—but adds rich depth)
• 1 tbsp hoisin sauce (or sub with more soy sauce)
• 2 tsp toasted sesame oil
• 1 tbsp brown sugar or honey
• ¼ cup (60ml) beef broth or water
• ½ tsp black pepper
• 1 tsp cornstarch (helps thicken sauce and cling to noodles)

Step-by-Step Instructions

1. Cook the Noodles

• Bring a large pot of salted water to a boil.
• Add noodles and cook 1–2 minutes less than package directs (they’ll finish cooking in the pan).
• Drain, rinse under cold water to stop cooking, and toss with a drop of oil to prevent sticking. Set aside.

2. Brown the Ground Beef

In a large skillet or wok over medium-high heat:

• Add 1 tbsp oil.
• Add ground beef, breaking it apart with a spoon. Cook 5–6 minutes until browned and cooked through.
• Drain excess fat if desired. Transfer beef to a plate and set aside.

3. Sauté the Vegetables

In the same pan, add remaining 1 tbsp oil.

• Stir in onion and sauté 2 minutes until softening.
• Add garlic, carrots, cabbage, and bell pepper.
• Cook 4–5 minutes, stirring often, until veggies are tender-crisp (still vibrant and slightly firm).

4. Make the Sauce

In a small bowl:

• Whisk together soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, broth, pepper, and cornstarch until smooth and well blended.

5. Combine Everything

• Return cooked beef to the skillet with the vegetables.
• Add drained noodles and sauce.
• Toss everything together using tongs or two spoons, coating every strand.
• Cook 2–3 minutes, stirring gently, until sauce thickens and clings to the noodles.

6. Finish & Serve

• Remove from heat and sprinkle with chopped green onions.
• Serve immediately while hot and fragrant.

Pair with:

• A drizzle of sriracha or chili oil for heat
• A side of egg rolls or steamed dumplings
• A cold glass of iced tea or beer

You Must Know

• Cook noodles al dente —overcooked noodles turn mushy in the stir-fry.
• Use high heat —it gives that signature “wok hei” (breath of the wok) sear.
• Don’t skip rinsing —stops cooking and removes surface starch.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly? Best fresh—but sauce base freezes well.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat with a splash of broth or water to refresh texture. Microwave works but may soften noodles.
• Freeze sauce + beef mixture for up to 3 months—cook noodles fresh when ready.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in the skillet for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by American-Chinese takeout traditions and home-cooked stir-fries, this recipe honors the joy of quick, comforting meals made with love. Found at weeknight tables, dorm rooms, and creative kitchens alike, it celebrates how a few simple ingredients can become something truly special.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger wok or work in batches.
• Want more heat? Add red pepper flakes, chili garlic sauce, or sliced jalapeños.
• Make ahead: Chop veggies and make sauce 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen stir-fry veggies?
A: Absolutely! Thaw and drain well before adding.

Q: Why did my sauce turn out thin?
A: Likely under-thickened. Simmer longer or add ½ tsp more cornstarch slurry.

Q: Is this gluten-free?
A: Only if using GF soy sauce (tamari), oyster sauce, and noodles.

Q: Can I make it in the oven?
A: Not ideal—but you can bake as a casserole with sauce for 20 mins at 375°F.

Q: Can I air fry it?
A: No—but reheat individual portions at 375°F for 6–8 mins.

Allergy Information

Contains: wheat (in noodles and sauces), soy, sesame (in oil/sauce).
Gluten-free option: Use GF noodles and tamari.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and broths.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 480
• Fat: 22g
• Saturated Fat: 7g
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 8g
• Protein: 24g
• Sodium: 980mg

This lo mein doesn’t shout. It sizzles softly in the pan, fragrant and inviting, saying everything a great meal should: “Grab a fork. Share me. This is good.” That’s how the best ones begin—not with silence, but with beef, boldness, and someone who says, “Let’s make it together.”