Ground Beef Lo Mein

Ground beef lo mein brings together noodles, browned beef, crisp vegetables, and a savory soy-based sauce. Ground beef is easy to break into small pieces, so it distributes through the noodles without any slicing or marinating. Garlic, ginger, and a little toasted sesame oil give the dish an aromatic finish.

This home-style version uses a pot for the noodles and a wide skillet or wok for the beef and vegetables. Prepare the sauce and slice the vegetables before turning on the skillet: once the beef is cooked, the remaining steps move quickly. The quantities below make about four servings.

Recipe details

• Servings: 4
• Preparation: about 15 minutes
• Cooking: about 15–20 minutes
• Equipment: noodle pot, colander, and large skillet or wok

Ingredients

For the noodles and beef

• 8 ounces dried lo mein noodles, or dried spaghetti
• 1 pound lean ground beef
• 1 teaspoon neutral cooking oil, if needed
• 3 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 1 cup shredded carrots
• 2 cups thinly sliced cabbage
• 1 small bell pepper, thinly sliced
• 3 green onions, sliced, white and green parts separated

For the sauce

• ¼ cup reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 3 tablespoons water, plus more as needed
• 1 teaspoon brown sugar, optional
• 1 teaspoon toasted sesame oil

These quantities are for dried noodles. Fresh lo mein noodles have a different weight and cooking time, so follow the package guidance for four servings. Reduced-sodium soy sauce helps keep the sauce balanced; the oyster sauce still adds salt and sweetness.

How to make ground beef lo mein

1. Mix the sauce. Whisk the soy sauce, oyster sauce, water, optional brown sugar, and sesame oil in a small bowl. Set it beside the stove with the prepared vegetables.
2. Cook the noodles. Boil the noodles according to their package directions, stopping while they are still slightly firm. Drain well. If they must wait, toss with a few drops of neutral oil to limit sticking.
3. Brown the beef. Heat a large skillet over medium-high heat. Add the beef, using the teaspoon of oil only if the pan needs it. Break the meat into small crumbles and cook until browned and fully cooked, reaching 160°F. Carefully drain excess fat.
4. Add the aromatics. Stir the garlic, ginger, and white parts of the green onions into the beef. Cook for about 30–60 seconds, stirring so the garlic does not burn.
5. Stir-fry the vegetables. Add the carrots, cabbage, and bell pepper. Toss for 3–5 minutes, until the vegetables soften slightly but retain a little bite. If your skillet is crowded, cook the vegetables separately and return everything to the pan afterward.
6. Add the sauce. Pour in the sauce and stir through the beef and vegetables. Let it bubble briefly, about 1 minute.
7. Toss with the noodles. Add the drained noodles and use tongs to turn everything together for 1–2 minutes. If the mixture looks dry, add water a tablespoon at a time until the sauce lightly coats the noodles.
8. Finish and serve. Turn off the heat, scatter over the green onion tops, and serve immediately. Taste before adding extra soy sauce.

Tips for noodles that stay springy

Cook the noodles just before you need them, and avoid letting them sit in hot water after they are ready. They will soften a little more when tossed with the sauce. A wide skillet also matters: if the pan is packed too tightly, vegetables steam and release water instead of cooking quickly.

Cut the vegetables into thin, even pieces. Carrots take longer than cabbage when cut thickly, so fine shreds are useful here. Keep the sauce ready before adding the garlic and ginger, which can scorch if left in a hot pan while you measure other ingredients.

Substitutions and variations

Spaghetti or linguine can stand in for dried lo mein noodles. Their texture is different, but they hold the sauce well. Snap peas, thin broccoli florets, or sliced mushrooms can replace some of the vegetables. Keep the total quantity manageable so everything fits in the pan.

For heat, add a little chili sauce or crushed red pepper to the sauce mixture. Hoisin can replace oyster sauce in a pinch, although it makes the result sweeter; leave out the optional brown sugar and taste before adding more. A vegetarian mushroom stir-fry sauce is another option. Check labels if shellfish, soy, wheat, eggs, or sesame are a concern.

Serving suggestions

The noodles, beef, and vegetables make a complete main course. Add a cucumber salad, steamed bok choy, or a small bowl of broth if you want something alongside. Serve chili oil separately so each person can choose the heat level. Extra soy sauce is best offered sparingly because the noodles are already seasoned.

Storage and reheating

Refrigerate leftovers within two hours in shallow, airtight containers and use within 3–4 days. Store in individual portions if you plan to take them for lunch. The noodles absorb sauce during storage, so they may need a little moisture when reheated.

Warm in a skillet with a splash of water, turning gently until heated throughout to 165°F. You can also microwave a covered portion, stirring partway through. Add water before adding extra soy sauce so the dish does not become too salty. Freezing is possible, but the vegetables and noodles will be softer after thawing; refrigerating a small batch usually preserves the texture better.