Ground Beef Lo Mein

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Ground Beef Lo Mein Bold, saucy, and deeply satisfying — tender lo mein noodles tossed with seasoned ground beef, crisp vegetables, and a rich, garlicky, ginger-scented sauce that coats every strand in pure savory goodness. A quick, incredible weeknight dinner that beats takeout every single time and comes together in under 30 minutes.

INGREDIENTS

• 1.5 pounds ground beef (80/20)
• 12 ounces lo mein noodles or spaghetti
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 2 cups shredded cabbage or coleslaw mix
• 1 large carrot, peeled and julienned or shredded
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or frozen peas
• 3 green onions, thinly sliced
• 2 tablespoons vegetable oil
• 0.5 cups soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or chili garlic sauce (optional)
• 0.5 teaspoons black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
• sesame seeds, for garnish
• extra green onions, for garnish

STEPS

1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just al dente. Drain, toss with a drizzle of sesame oil to prevent sticking, and set aside.
2. Make the sauce: In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, sriracha if using, and black pepper until smooth and well combined. In a separate small bowl stir the cornstarch and water together until dissolved. Set both aside.
3. Brown the beef: Heat 1 tablespoon of the vegetable oil in a large wok or deep skillet over high heat until smoking. Add the ground beef and cook, breaking it into small crumbles, for 6–8 minutes until deeply browned and cooked through. Drain off excess fat leaving about 1 tablespoon in the pan. Push the beef to the side of the pan.
4. Cook the vegetables: Add the remaining oil to the same pan. Add the sliced onion, julienned carrot, and red bell pepper and cook over high heat, stirring constantly, for 2–3 minutes until just tender but still with a slight crunch. Add the shredded cabbage, minced garlic, and grated ginger and stir fry for 1–2 minutes until the cabbage wilts and the garlic and ginger are fragrant. Toss the beef back in with the vegetables.
5. Build the sauce: Pour the prepared sauce over the beef and vegetables and toss well to coat everything evenly. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, clingy consistency that coats every piece of beef and vegetable beautifully.
6. Add the noodles and peas: Add the cooked noodles and snap peas or frozen peas directly to the pan. Toss everything together vigorously with tongs for 1–2 minutes until every strand of noodle is thoroughly coated in the rich sauce and the peas are warmed through.
7. Serve: Divide into bowls and top generously with sliced green onions and sesame seeds. Serve immediately while hot and saucy.

NOTES Tips: High heat is essential for lo mein — a screaming hot wok or skillet is what creates the slightly charred, deeply savory flavor that makes restaurant lo mein so addictive. Do not reduce the heat and do not crowd the pan. Tossing the cooked noodles with a little sesame oil immediately after draining prevents them from clumping together while you finish the beef and sauce. Having all the sauce ingredients measured and the vegetables prepped before you start cooking is strongly recommended — this dish moves fast and there is no time to measure once the heat is on. The cornstarch slurry is what transforms the sauce from thin and watery into a glossy, restaurant-quality coating — stir it in at the end and cook for the full minute or two until thickened. Oyster sauce and hoisin together are the backbone of the flavor — do not substitute or leave either out. This dish keeps refrigerated for up to 3 days and reheats well in a skillet over medium-high heat with a splash of soy sauce to loosen the sauce.