Ground Beef Lo Mein

Satisfying recipe for Ground Beef Lo Mein that delivers all the savory, slightly sweet flavor of your favorite takeout in under 30 minutes. It’s the perfect weeknight dinner that uses simple ingredients.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

For the Sauce:

1/4 cup low-sodium soy sauce
2 tbsp oyster sauce (or hoisin sauce for a sweeter note)
1 tbsp dark soy sauce (for color, optional but recommended)
1 tbsp sesame oil
1 tbsp brown sugar or honey
1 tsp freshly grated ginger (or 1/2 tsp ground ginger)
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional, for heat)

For the Noodles & Stir-Fry:

8 oz (225g) lo mein noodles, spaghetti, or linguine
1 lb (450g) lean ground beef
1 tbsp vegetable or canola oil
1 small onion, thinly sliced
2 medium carrots, julienned or thinly sliced
1 cup shredded green cabbage
1 red bell pepper, thinly sliced (optional)
3 green onions, sliced (white and green parts separated)
1 tsp toasted sesame seeds, for garnish

Instructions

1. Cook the Noodles:
Cook the lo mein noodles (or pasta) according to package directions until just al dente. Drain well and rinse briefly with cold water to stop the cooking process. Toss with a tiny drizzle of sesame oil to prevent sticking and set aside.

2. Make the Sauce:
While the noodles cook, whisk together all the sauce ingredients—soy sauce, oyster sauce, sesame oil, brown sugar, ginger, garlic, and red pepper flakes—in a small bowl until the sugar dissolves. Set aside.

3. Brown the Ground Beef:
Heat a large wok or deep skillet over high heat. Add the ground beef and cook, breaking it up with a spatula, for 5-6 minutes until fully browned and starting to crisp in spots. Season with a pinch of salt and pepper. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of rendered fat in the pan. (Drain off any excess fat beyond that.)

4. Stir-Fry the Vegetables:
Add the vegetable oil to the same hot pan. Add the sliced onion, carrots, and the white parts of the green onions. Stir-fry for 2-3 minutes until they begin to soften. Add the cabbage and red bell pepper (if using) and stir-fry for another 2 minutes. The vegetables should be tender-crisp, not mushy.

5. Combine Everything:
Return the browned beef to the pan with the vegetables. Add the cooked noodles and pour the prepared sauce evenly over the top. Using tongs or two spatulas, toss everything together vigorously for 1-2 minutes, ensuring the noodles are completely coated in the sauce and everything is heated through.

6. Serve Immediately:
Divide the lo mein among bowls. Garnish generously with the reserved green onion tops and a sprinkle of toasted sesame seeds.

Tips for the Best Lo Mein

Noodle Substitutions: Fresh lo mein or chow mein noodles are ideal. In a pinch, thick spaghetti, linguine, or even ramen noodles (discard the seasoning packet) work perfectly.
High Heat is Essential: Lo mein is a quick stir-fry. Keep your pan screaming hot so the ingredients sear and char slightly rather than steam.
Prep Ahead (Mise en Place): Stir-frying moves very fast. Have all your vegetables chopped, sauce mixed, and noodles cooked before you turn on the stove.
Veggie Clean-Out: This recipe is very forgiving. Mushrooms, snow peas, broccoli florets, or baby corn are all great additions.
Beef Variations: You can swap the ground beef for thinly sliced flank steak or skirt steak if you have it. Cook the strips in a single layer for a good sear.

Let me know if you’d like a spicier version or a recipe using a different protein!