Ground Beef Lo Mein

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Servings: 4

Ingredients

• The Noodles & Meat:
  • 8 to 10 ounces lo mein noodles, chow mein noodles, or thick spaghetti (dried or fresh)
  • 1 pound lean ground beef (85/15 or 90/10)
  • 1 tablespoon neutral cooking oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
• The Vegetables:
  • 2 cups green cabbage, shredded thin
  • 1 medium carrot, peeled and cut into matchsticks
  • 1 cup snow peas or sugar snap peas, trimmed
  • 3 green onions (scallions), cut into 2-inch pieces (separate white and green parts)
• The Sauce:
  • 1/4 cup regular soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce (optional, for rich color)
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons water (mixed with 1 teaspoon cornstarch to thicken)

Instructions

1. Cook the Noodles

• Bring a large pot of unsalted water to a boil. Add the noodles and cook according to package instructions until just tender (al dente). Drain, rinse briefly with cold water to stop the cooking, and toss with a tiny splash of oil to prevent sticking. Set aside.

2. Mix the Sauce

• In a small bowl, whisk together the regular soy sauce, oyster sauce, dark soy sauce, brown sugar, toasted sesame oil, black pepper, and the water-cornstarch slurry. Set aside near the stove.

3. Brown the Ground Beef

• Heat 1 tablespoon of neutral oil in a large skillet, wok, or deep frying pan over medium-high heat.
• Add the ground beef, breaking it apart with a wooden spoon. Cook until thoroughly browned and no pink remains (about 5 to 6 minutes).
• Use a slotted spoon to transfer the beef to a bowl, leaving the savory rendered fat in the pan.

4. Stir-Fry the Vegetables

• Turn the heat down to medium. Add the minced garlic, grated ginger, and the white parts of the green onions directly into the pan drippings. Stir-fry for 30 seconds until fragrant.
• Add the shredded cabbage, carrot matchsticks, and snow peas. Toss frequently for 3 to 4 minutes until the vegetables soften slightly but retain a crisp bite.

5. Combine and Toss

• Return the cooked noodles and browned ground beef back into the skillet with the vegetables.
• Pour the prepared sauce evenly over everything. Toss continuously with tongs or a spatula over medium-high heat for 2 minutes, allowing the noodles to absorb the sauce and the cornstarch to create a glossy, clinging glaze.
• Turn off the heat, stir in the remaining green onion tops, and serve hot.