Ground beef lo mein is a veggie-packed stir fry dinner perfect for weeknights. A sweet-and-savory sauce brings it all together, clinging to the noodles, veggies, and beef to make this dish irresistible!

Bowl of ground beef lo mein

A stir fry recipe is only as good as its sauce. And this ground beef lo mein has a GREAT sauce, full of umami and savory flavors, just the right amount sweet, fantastically warm thanks to fresh ginger root, and a touch tangy from black vinegar. I used ground beef to keep the recipe budget friendly. The beef is tender, the noodles are chewy, the veggies are crisp, and the whole shebang is a delight from start to finish.

While the ingredient list might look daunting, don’t be daunted! We use a lot of ingredients in the sauce to create that complex flavor, but many of those ingredients are pantry and fridge staples, especially if you cook Asian recipes often. The recipe comes together quickly and easily, just like my Chicken Lo Mein and Shrimp Chow Mein.

Overhead view of ingredients for ground beef lo mein

Ingredients for Ground Beef Lo Mein

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Lo Mein Noodles – You can use rice noodles as an alternative if you prefer them; you can even swap in spaghetti noodles if you’re in a pinch.
  • Lean Ground Beef – I love the texture and flavor this adds to a stir fry. It gives you some meat in every bite! You can substitute with ground chicken or ground turkey to shave off more calories.
  • Olive Oil – A neutral oil like vegetable oil works too.
  • Garlic – Fresh garlic is my go-to for stir-fries. Garlic powder will work, but it doesn’t have the punchy flavor of fresh garlic.
  • Vegetables – I use yellow onion, red bell pepper, cabbage, and carrots.
  • Mirin or Other Dry Cooking Wine – Mirin is a type of rice wine and common in Japanese cooking. It adds a touch of sweetness and depth.
  • Soy Sauce – I prefer to use a low-sodium soy sauce but you can use whatever you have on hand. Use tamari for a gluten-free option.
  • Hoisin Sauce – Hoisin is like an asian barbecue sauce, it’s thick and fragrant. It has a fantastic consistency and a flavor that’s both sweet and deeply savory. It’s a heavy-hitter in this sauce!
  • Oyster Sauce – For umami complexity, this sauce is made of oysters so swap it with more hoisin sauce if you have a shellfish allergy.
  • Ginger – Fresh ginger adds warmth and spice. 
  • Honey – Balances the sauce with a touch of sweetness.
  • Sesame Oil – Toasted sesame oil adds some nuttiness. Use sparingly because it has a very strong flavor.
  • Black Vinegar – Balsamic vinegar can be used in its place.
  • Cornstarch – To thicken the sauce. You can substitute with flour, if you prefer.
  • Mung Bean Sprouts – For some crispy-crunch and a fresh finishing touch.
  • Scallions – Adds a mild onion flavor, more crisp texture, and a pop of color.
Overhead view of ground beef lo mein in wok

How to Make Ground Beef Lo Mein

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Cook the noodles. Boil them in salted water following package instructions, then drain.
  2. Brown the beef. Heat 2 tablespoons of oil in a wok set over high heat. Cook the ground beef until it browns, then transfer it to a bowl or plate.
  3. Cook the veggies. Add a tablespoon of oil to the wok; cook the garlic for 20-30 seconds, then add the onion and bell pepper. Stir-fry for 1-2 minutes, then add the cabbage and carrots. Stir-fry for 1 minute, then pour the wine around the edge of the pan.
  4. Put it all together. Stir in the noodles and beef, then reduce the heat to medium. Whisk the sauce ingredients in a bowl, then pour this into the pan. Cook for 30 seconds, then stir in the bean sprouts and scallions. Cook for a minute, then serve.

Tips for Making Lo Mein With Ground Beef

These simple tips will ensure your homemade lo mein turns out perfect every time.

  • Prep the ingredients ahead of time. Chop all your vegetables, measure your sauce ingredients, and have everything ready before you start cooking. Stir frying goes FAST and there’s no time to pause and chop veggies or measure ingredients.
  • Don’t overcook the noodles. Cook the noodles until just tender because they’ll continue cooking a bit in the wok. 
  • Stir-fry over high heat. This is what helps keep the veggies tender-crisp. Fast cooking over high heat is key to a perfect stir fry!
Plate of ground beef lo mein

Variations and Substitutions

Here are some variations to customize your ground beef lo mein.

  • Switch up the veggies. Add snap peas or snow peas, bok choy, or those oddball veggies you get in your CSA box or pick up at the farmers’ market. 
  • Make it spicy. If you like a kick of heat, add some red pepper flakes to the oil just before adding the ground beef.
  • Try ground pork. You can swap ground pork in for the ground beef if you’d like!

How to Store and Reheat Leftovers

Leftover ground beef lo mein can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze it too, but the veggies won’t be as delightfully tender-crisp after freezing; if that doesn’t bother you, it’ll last up to 3 months in the freezer.

Reheat your leftovers in the microwave or in a nonstick skillet set over medium-heat.

Pouring soy sauce onto ground beef lo mein on plate

What to Serve With Ground Beef Lo Mein

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Bowl of ground beef lo mein

Get the Recipe: Beef Lo Mein Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ground beef lo mein is an easy veggie-packed stir fry dinner perfect for weeknights. A sweet-and-savory sauce brings it all together!
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Ingredients

  • 16 oz lo mein noodles
  • 1 pound lean ground beef
  • 1 teaspoons olive oil plus more for cooking
  • 2 cloves garlic minced
  • 1 cup diced onion
  • 1 red bell pepper, julienned
  • 4 cups cabbage, shredded
  • 1 cup matchstick cut carrots
  • 1 ½ tablespoons Mirin or other dry cooking wine
  • ⅓ cup soy sauce
  • 2 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon minced fresh ginger
  • 2 teaspoon honey
  • 2 teaspoon sesame oil
  • 1 teaspoon black vinegar
  • ¼ teaspoon salt
  • 2 teaspoons cornstarch
  • 2 cups mung bean sprouts
  • 2 scallions julienned

Equipment

Instructions 

  • Heat generously salted water over medium heat and cook the noodles according to the package instructions. Drain and set aside.
  • In a wok over high heat, add 2 tablespoons oil, and cook the ground beef until browned, approximately 3-4 minutes. Remove from the wok, and set aside.
  • Add another tablespoon of oil to the wok, and add the garlic. Cook for 20-30 seconds then add the onion and bell pepper. Cook for 1-2 minutes.
  • Add the cabbage and carrots stir-frying on high heat for a minute and add the wine in a circle around the perimeter of the pan.
  • Add the noodles and ground beef back to the wok and mix well for about 30 seconds being sure to toss the noodles from the bottom of the pan. (If the noodles are sticking together, add 1/4 cup water to loosen them.)
  • Reduce the heat to medium and cook for one minute.
  • In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, salt, honey and cornstarch
  • Uncover and stir in the sauce mixture. Stir-fry for 30 seconds longer then add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Notes

Beef Lo Mein is a great prep ahead dinner. Cut up all the veggies on a Sunday and be ready for the quickest dinner ever.
Calories: 465kcal, Carbohydrates: 73g, Protein: 27g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 1325mg, Potassium: 598mg, Fiber: 5g, Sugar: 11g, Vitamin A: 4279IU, Vitamin C: 51mg, Calcium: 55mg, Iron: 3mg
Author: Kellie
Course: Beef, Dinner, Main Course
Cuisine: asian