Ground beef lo mein is what I make when I need dinner on the table fast, and I’ve got ground beef in the fridge. This isn’t noodles tossed with bland meat and a splash of soy sauce. I created this recipe to ensure the beef is layered with flavor, the sauce is good enough to drink, and the noodles stay tender instead of sticky.
This post contains affiliate links. Please read my full disclosure here.
Beef Lo Mein Recipe Ingredients
- Noodles - I use lo mein noodles, which are fresh egg noodles. They are yellow, soft, and have a slightly chewy texture. They are thicker than other types of Chinese noodles, such as chow mein noodles, which are usually thinner and crispier when cooked. You can also use spaghetti, linguine, or udon noodles.
- Ground Beef
- Vegetables - "Stir Fry Vegetables" will work great, they are often labeled that way in grocery stores. You can also use whatever leftover veggies you have in the fridge that will go bad soon or experiment with other seasonal or favorite veggies you have on hand. Here are some options and substitutions:
- Bell Peppers
- Broccoli
- Snap Peas or Snow Peas
- Carrots
- Mushrooms
- Zucchini or Yellow Squash
- Water Chestnuts
- Cabbage
- Baby Corn
- Bean Sprouts
- Green Onions
- Sesame Oil
- Soy Sauce
- Rice Vinegar
- Brown Sugar or Sweetener
- Cornstarch
- Spices
How to Make Ground Beef Lo Mein
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the noodles in accordance with the instructions on the package.
- Heat a skillet on medium heat and add the ground beef. Break down the ground beef into smaller pieces and cook.
- Drain any excess fat from the beef. Season the beef with smoked paprika, salt, and pepper to taste. Remove the beef and set it aside.
- In the same pan, add vegetables and garlic to the pan and cook. Remove the vegetables and set them aside.
- Add soy sauce, rice vinegar, sesame oil, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
- Combine cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
- Add the cooked beef, vegetables, and noodles to the pan. Stir and cook until the sauce is incorporated.
Serving Suggestions for Beef Lo Mein
Beef Lo Mein is already a full meal on its own, but if you want to round it out or stretch it for a crowd, here are some easy pairings:
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
- Air Fryer Crab Rangoon
- Shrimp Egg Rolls
- Steamed or pan-fried dumplings
- Hot and sour soup or egg drop soup
- Steamed broccoli or bok choy
- Chili oil or extra soy sauce on the side
How to Store Leftovers
I recommend separating the noodles from the other ingredients before storing. If you know you will have leftovers, consider this, and don't add all of the noodles to the pot while cooking.
This helps prevent the noodles from becoming too soggy as they absorb moisture from the sauce and vegetables.
Choose a container that provides an airtight seal to keep the dish fresh. If using a plastic bag, remove as much air as possible before sealing.
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat Ground Beef Lo Mein
Reheating on the stove at medium heat works best and won't compromise the quality of the original texture.
If using the microwave, use medium heat in 1-minute intervals, stirring between each interval. Be careful not to overheat as this will result in a mushy texture.
Ground Beef Lo Mein Recipe FAQs
Lo mein typically features a savory sauce that is a blend of several key ingredients, giving it a rich and slightly sweet flavor. I walk you through how to make your own simple sauce, but feel free to use store-bought Hoisin or Oyster sauce if you wish.
A cornstarch slurry will thicken the sauce. The recipe calls for ½ tablespoon of cornstarch and ½ tablespoon of cold water. Mix these two together, separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir.
Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.
Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it's old or has been exposed to moisture, it will clump more easily.
You can make it spicy by adding Sriracha, sweet chili sauce, or even hot sauce.
It's ideal to use a pan or wok that provides even heat distribution and has enough space for the ingredients to cook quickly and evenly. This is the pan I used for the recipe.
Stir-Fry Pan or Skillet: A flat-bottomed stir-fry pan or skillet is a more versatile option that works well on various stovetops, including electric and flat surfaces. It has a wide cooking surface, which is beneficial for stir-frying without overcrowding the pan. Look for a pan with sloping sides to facilitate easy stirring and tossing of ingredients.
Wok: A wok is a traditional choice for stir-frying due to its shape and design. It has high, sloping sides that allow for easy tossing and flipping of ingredients. The wide surface area at the bottom ensures that heat is distributed evenly, allowing for quick cooking. Carbon steel or cast iron woks are commonly used and can withstand high heat. Make sure the wok is well oiled to prevent sticking.
It’s a classic Chinese noodle dish made with tender slices of beef, egg noodles, and vegetables tossed in a savory sauce. “Lo mein” literally means tossed noodles, which is exactly what you’re doing, boiling the noodles, then mixing them with stir-fried beef, veggies, and sauce until everything is coated and flavorful.
Don’t overcook them: Cook just until al dente. Overcooked noodles get gummy and stick fast.
Stir while they boil: Especially in the first minute or two. That’s when they’re most likely to clump.
Drain, don’t rinse: For lo mein, you usually want to keep that starch so the sauce clings. Rinsing can make them slippery and harder for the sauce to grab.
Toss them quickly with sauce: Don’t let cooked noodles sit in the colander forever. Get them into the pan and coat them while they’re still warm.
More Ground Beef Recipes
Beef and Noodles
Beef and Rice Skillet
Dirty Rice with Ground Beef
Ground Beef Taco Casserole Bake
Rotel Dip with Ground Beef
Be sure to check out our full list of 25 Recipes with Ground Beef.
Watch full instructions in the Youtube video here.
Ground Beef Lo Mein Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 6-7 oz lo mein noodles
- 1 pound ground beef
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 3 cups fresh or frozen mixed vegetables
- 3 garlic cloves Minced
Sauce (You can also use a store-bought Hoisin or Oyster sauce if you wish).
- ¼ cup soy sauce or liquid aminos
- ¼ cup brown sugar or sweetener
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- ½ tablespoon cornstarch
- ½ tablespoon water
Instructions
- Cook the noodles in accordance with the instructions on the package. Once cooked, drain the noodles and set them aside.While the noodles cook, prepare the rest of the dish.
- Heat a skillet at medium heat and add the ground beef. Break down the ground beef into smaller pieces and cook for 4-5 minutes or until it is cooked through and no longer pink.
- Drain any excess fat from the beef. Season the beef with smoked paprika, salt, and pepper to taste. Remove the beef and set it aside.
- In the same pan, add the vegetables and garlic to the pan and cook for 3-4 minutes until soft. Remove the vegetables and set them aside.You should have a little fat from the beef to keep the vegetables from sticking to the pan. If not, add a little oil to the pan.
- Add the soy sauce, rice vinegar, sesame oil, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
- Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
- Add the cooked beef, vegetables, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Nat says
Amazing delicious recipe. This is one of my favorite dishes it’s super easy and yummy.
staysnatched says
Yay! So glad to hear it.
kiya says
so good and tasty with so juicy ground beef
staysnatched says
I'm glad you enjoyed it!