Ground Beef Lo Mein

 

Ingredients

For the Noodles & Stir-Fry:

8 oz lo mein noodles (or spaghetti in a pinch)

1 lb ground beef (85/15 for best flavor)

2 tablespoons neutral vegetable oil (like canola or peanut), divided

3 garlic cloves, minced

1 teaspoon fresh ginger, finely grated

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup sliced mushrooms (cremini or white button)

3 green onions, sliced (white and green parts separated)

For the Sauce:

¼ cup low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon brown sugar

½ teaspoon toasted sesame oil

½ cup beef broth or water

1 tablespoon cornstarch

Note: For gluten-free, use tamari instead of soy sauce and verify oyster sauce is GF.

Instructions

Cook the Noodles

Boil lo mein noodles (or spaghetti) according to package directions until al dente. Drain, rinse briefly under cool water to stop cooking, and toss with a drop of oil to prevent sticking. Set aside.

Brown the Beef

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef, breaking it into small crumbles with a wooden spoon. Cook until no pink remains (about 5–6 minutes). Drain excess fat, then transfer beef to a clean bowl.

Sauté the Vegetables

Add the remaining 1 tablespoon oil to the same pan. Toss in garlic and ginger; stir 30 seconds until fragrant. Add carrots, bell pepper, and mushrooms. Stir-fry for 3–4 minutes, until vegetables are crisp-tender and bright.

Whisk the Sauce

In a small bowl, combine soy sauce, oyster sauce, hoisin, brown sugar, sesame oil, broth, and cornstarch. Whisk until smooth and lump-free.

Bring It All Together

Return the cooked beef to the pan. Add the drained noodles and pour the sauce over everything. Using tongs or two spoons, gently toss to coat evenly—be patient; it will come together!

Simmer to Perfection

Cook for 2–3 minutes, stirring occasionally, until the sauce thickens into a glossy glaze that clings to the noodles.

Finish & Serve

Sprinkle with the green parts of the sliced green onions. Give one final toss, then serve immediately while hot and steamy.

Serving Suggestions

Top with extra sliced green onions, sesame seeds, or red pepper flakes

Serve with steamed edamame or a simple cucumber salad

Pair with egg rolls or spring rolls for a full feast

Drizzle with extra sesame oil for richness

Frequently Asked Questions

Can I use chicken or tofu instead?

Yes! Swap ground beef for ground turkey, chicken, or crumbled firm tofu. Adjust cooking time as needed.

Can I make it ahead?

Best served fresh, but leftovers keep well for 2–3 days. Reheat in a skillet with a splash of water to revive the sauce.

Why rinse the noodles?

Rinsing stops carryover cooking and removes excess starch, preventing gummy clumps.

Is oyster sauce vegetarian?

Traditional oyster sauce contains shellfish. Use mushroom-based “vegetarian oyster sauce” for a plant-based version.

Allergy Information

Contains: Soy, wheat (in soy sauce, oyster sauce, noodles), shellfish (in oyster sauce)

Gluten-free option: Use GF noodles, tamari, and GF-certified oyster sauce

Dairy-free: Yes

Vegetarian option: Use plant-based protein and vegetarian oyster sauce

Always check labels if managing allergies.

Nutrition Facts

(Per serving, recipe serves 4)

Calories: 420

Protein: 22g

Fat: 16g (Saturated: 4g)

Carbohydrates: 48g

Fiber: 4g

Sugar: 8g

Sodium: 980mg

Values may vary based on ingredient brands and beef fat content.

This Ground Beef Lo Mein proves that restaurant-quality flavor doesn’t require a professional kitchen—just smart shortcuts and bold sauces. It’s fast, flexible, and deeply satisfying, turning humble pantry staples into a meal that feels special. So fire up your skillet, toss those noodles, and savor a bowl of savory, saucy comfort that’s ready before delivery could even arrive.