This Ground Beef Lo Mein is a meet-in-the-middle between classic Chinese takeout and a homemade comfort meal you can whip up on busy nights. Tender noodles are tossed with savory ground beef, crisp vegetables, and a rich, slightly sweet sauce that clings to every strand. It’s ready in about 30 minutes and serves 4 people — perfect for family dinners or meal prep.

🛒 Ingredients (Serves 4)

Main Ingredients

12 oz lo mein noodles (or substitute spaghetti)
1 lb ground beef (80/20 for best flavor)
2 tbsp vegetable oil or sesame oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup carrots, cut into thin matchsticks
2 cups shredded cabbage (or pre-shredded coleslaw mix)
1 red bell pepper, thinly sliced
3 green onions, chopped for garnish

Sauce

1/3 cup low-sodium soy sauce
2 tbsp oyster sauce (optional, for deeper flavor)
1 tbsp hoisin sauce (or extra soy sauce if you don’t have hoisin)
2 tsp sesame oil
1 tbsp brown sugar or honey
1/4 cup beef broth (or water)
1 tsp cornstarch (helps thicken the sauce)
1/2 tsp freshly ground black pepper

This combination balances salty, sweet, and umami notes for rich, satisfying lo mein. You can adjust sauces to taste or add chili flakes if you like a bit of heat. Best Recipes+1

🍳 Instructions

1. Cook the Noodles

Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until they’re just tender (al dente). Drain and rinse with cool water to stop further cooking. Set aside.

2. Brown the Ground Beef

Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned (about 5–6 minutes). If there’s excess grease, drain it off.

3. Stir-Fry the Vegetables

In the same pan, add the remaining oil. Toss in the sliced onion, minced garlic, carrots, cabbage, and bell pepper. Stir-fry for 4–5 minutes until the veggies are tender-crisp.

4. Mix the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, beef broth, cornstarch, and black pepper until smooth.

5. Combine Everything

Return the cooked beef to the pan, add the drained noodles, and pour the sauce over the top. Toss everything together so the noodles and veggies are coated and the sauce thickens slightly — about 2–3 minutes.

6. Serve

Sprinkle with chopped green onions and serve hot.

🥢 Tips & Variations

Veggie boost: Add snap peas, mushrooms, or broccoli for extra color and nutrition. Salt and Lavender
Protein swaps: Try ground turkey or diced chicken if you prefer.
Gluten-free option: Use gluten-free soy sauce and rice noodles.