Skip the takeout and delight in a homemade meal with this vibrant and savory Ground Beef Lo Mein.

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Savory Ground Beef Lo Mein Ready in 25 Minutes

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Skip the takeout and delight in a homemade meal with this vibrant and savory Ground Beef Lo Mein.

• Author: Chef Lora

Ingredients

Scale 1x2x3x

• 8 ozspaghetti or lo mein noodles
• 1lb lean ground beef
• 1 tablespoonsesame oil
• 2 tablespoonsvegetable oil
• 3cloves garlic, minced
• 1 tablespoonfresh ginger, grated
• 1small red onion, thinly sliced
• 1 cupcarrots, julienned
• 1 cupgreen bell pepper, sliced
• 3green onions, chopped
• 1/4 cupsoy sauce
• 2 tablespoonsoyster sauce
• 1 tablespoonhoisin sauce
• 1 tablespoonsriracha (optional)
• 1 teaspooncornstarch mixed with 2 tablespoons water
• Salt and black pepper to taste

Instructions

1. Start by bringing a medium pot of water to a rolling boil. Add in the spaghetti or lo mein noodles and cook them until they reach an al dente texture. After cooking, carefully drain the noodles, and rinse them under cold water to stop the cooking process. To prevent the noodles from sticking together, toss them in a tablespoon of sesame oil. Set the noodles aside and move on to the next steps.
2. In a wide wok or large skillet, pour in one tablespoon of vegetable oil and place it over medium-high heat. Add the lean ground beef into the pan, breaking it up with a spatula. Cook it thoroughly until it is well-browned and no longer pink, seasoning it lightly with salt and pepper. Once cooked, remove the beef from the pan and set it aside, allowing the juices to settle and the flavors to deepen.
3. In the same skillet used for the beef, add the remaining tablespoon of vegetable oil. Once the oil is shimmering, toss in the minced garlic and freshly grated ginger. Stir them around for a minute until they become fragrant. Next, add the sliced red onion, julienned carrots, and sliced green bell pepper. Stir-fry these ingredients for a couple of minutes until they’re slightly tender but still vibrant.
4. Return the browned ground beef to the skillet with the sautéed vegetables. Then, add the prepared noodles to the mix. Pour in the soy sauce, oyster sauce, and hoisin sauce, carefully tossing everything together until it’s all well-coated and the noodles are heated through. If you like a bit of heat, add the sriracha at this stage.
5. Finally, stir in the cornstarch slurry you made earlier, mixing it into the dish. This will help thicken the sauce and give it a glossy finish. Allow everything to cook for an additional 1-2 minutes, stirring gently to ensure that the noodles are evenly coated with the rich sauce. Once done, remove the pan from heat, garnish with chopped green onions, and serve hot.

Notes

For a more authentic flavor, consider using fresh lo mein noodles if available.

Nutrition

• Calories: 490 kcal
• Protein: 30 g