If there’s one recipe that has earned a permanent spot in my weeknight dinner rotation, it’s Ground Beef Lo Mein. Quick, hearty, and bursting with flavor, this dish brings together tender noodles, savory ground beef, and crisp vegetables — all coated in a glossy, garlicky soy sauce-based stir-fry sauce that rivals your favorite takeout. The best part? It comes together in under 30 minutes, making it the ultimate weeknight dinner hero.

I first made this dish on one of those “what’s in the fridge?” nights. You know the ones — when the thought of another grocery run feels impossible, but you still want something that tastes like a special treat. I had a pack of ground beef, half a head of cabbage, some carrots, and a few pantry staples like soy sauce and sesame oil. The result was so satisfying that my family asked for seconds before I’d even sat down.

Over time, I’ve refined this homemade beef lo mein to strike the perfect balance between savory, sweet, and umami flavors. It’s flexible enough to use whatever vegetables you have on hand, and you can adjust the spice level to your liking. Whether you’re cooking for picky eaters or adventurous foodies, this dish never fails to win everyone over.

If you’ve ever craved that silky, takeout-style lo mein at home, this recipe is your ticket. It’s budget-friendly, faster than delivery, and you control the quality of ingredients. Plus, it’s one of those meals that actually tastes even better the next day — if you have any leftovers at all.

Why You’ll Love It

• Better than takeout: Fresh ingredients and a homemade sauce give it authentic flavor without the extra sodium and oil from restaurant versions.

• Quick & easy: Ready in 25–30 minutes — perfect for busy weeknights.

• Versatile: Swap in chicken, pork, or tofu, or use up leftover veggies.

• Family-friendly: Mild enough for kids, but easily spiced up for adults.

• Budget-conscious: Uses pantry staples and affordable ground beef for a satisfying meal that doesn’t break the bank.

Ingredient Notes & Details

Lo Mein Noodles – Traditional Chinese egg noodles are ideal, but you can use spaghetti, linguine, or ramen noodles in a pinch. Cook just until al dente so they don’t get mushy when stir-fried.

Ground Beef – Use 85/15 for the best flavor balance. Leaner beef works too but may require a splash of oil to prevent sticking.

Vegetables – Cabbage, carrots, bell peppers, and green onions are classic, but broccoli, snow peas, or mushrooms also work beautifully. Slice everything thinly for quick, even cooking.

Garlic & Ginger – Fresh is best for maximum flavor. Mince finely or grate for even distribution.

Soy Sauce – A combination of light soy sauce for saltiness and dark soy sauce for depth of color is ideal, but if you have only regular soy sauce, it works fine.

Oyster Sauce – Adds rich, savory depth that gives lo mein its signature restaurant-style flavor.

Sesame Oil – Toasted sesame oil delivers that nutty aroma — add it at the end for the best flavor.

Brown Sugar – Balances the saltiness and rounds out the sauce.

Cornstarch – Helps thicken the sauce so it clings perfectly to the noodles.

Step-by-Step Instructions

1. Cook the Noodles
Bring a large pot of water to a boil and cook the noodles according to package instructions until just al dente. Drain, rinse under cold water to stop cooking, and set aside.

2. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch dissolved in a splash of water. Set aside.

3. Brown the Ground Beef
Heat a large skillet or wok over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook until no longer pink, about 5–6 minutes. Drain excess grease if necessary.

4. Stir-Fry the Vegetables
Push the beef to one side of the pan. Add a drizzle of oil if the pan seems dry, then toss in garlic and ginger, cooking for 30 seconds until fragrant. Add carrots, cabbage, and bell peppers. Stir-fry for 3–4 minutes until just tender-crisp.

5. Combine Everything
Add the cooked noodles to the skillet, pour the sauce over the top, and toss everything together using tongs until the noodles are fully coated and heated through.

6. Finish & Serve
Taste and adjust seasoning with extra soy sauce if needed. Garnish with sliced green onions or toasted sesame seeds. Serve hot.

FAQ

Can I use another protein instead of ground beef?
Yes! Ground chicken, turkey, pork, or even crumbled tofu all work well in this recipe.

What noodles are best for lo mein?
Fresh lo mein noodles from an Asian market are ideal, but dry egg noodles, spaghetti, or even linguine are great substitutes.

Can I make this ahead of time?
Yes. Cook everything, cool, and store in the fridge. Reheat in a skillet with a splash of water or soy sauce to loosen the noodles.

Is oyster sauce necessary?
It adds rich umami depth, but if you don’t have it, you can substitute hoisin sauce for a sweeter flavor or add extra soy sauce.

Can I make it gluten-free?
Yes, use gluten-free tamari instead of soy sauce and rice noodles or gluten-free pasta.

How do I make it spicy?
Add crushed red pepper flakes, sriracha, or sliced chili peppers when stir-frying.

Storage Tips

• Refrigerator: Store cooled lo mein in an airtight container for up to 4 days.

• Freezer: Lo mein can be frozen for up to 2 months, though the texture of the noodles may soften slightly upon reheating.

• Reheat: Use a skillet over medium heat with a splash of water or soy sauce to prevent sticking and restore moisture.

Variations

• Chicken Lo Mein: Swap ground beef for thinly sliced chicken breast or thighs.

• Vegetarian Lo Mein: Use extra vegetables and tofu in place of meat.

• Shrimp Lo Mein: Add shrimp during the last 3 minutes of cooking to prevent overcooking.

• Extra Veggie Boost: Stir in broccoli florets, snap peas, or spinach.

• Peanut Lo Mein: Add a spoonful of peanut butter to the sauce for a nutty twist.