Ground beef lo mein is my go-to when I need a fast, satisfying dinner and there’s ground beef in the fridge. This isn’t just noodles tossed with bland meat and a splash of soy sauce. The goal is bold, layered flavor: beef seasoned so every bite is savory, a sauce that’s rich and balanced, and noodles that stay tender rather than sticky. It’s a quick, family-friendly meal you can make in about 30–35 minutes using pantry staples and any vegetables you have on hand.
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Table of Contents
Beef Lo Mein Recipe Ingredients
- Noodles – Lo mein noodles (fresh egg noodles) are ideal: yellow, soft, slightly chewy, and a bit thicker than chow mein. If unavailable, spaghetti, linguine, or udon work well as substitutes.
- Ground beef – Browning ground beef adds rich savory depth and cooks quickly.
- Vegetables – A frozen stir-fry mix or fresh vegetables you need to use up. Good options include:
- 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 (or liquid aminos)
- Rice vinegar
- Brown sugar or preferred sweetener
- Cornstarch (for thickening)
- Smoked paprika, salt, and pepper
- Garlic (minced)
How to Make Ground Beef Lo Mein
Full measurements and the printable recipe are included in the recipe card below. The steps here give a clear overview so you can cook confidently and adapt as needed.
- Cook the noodles according to the package instructions until just al dente. Drain and set aside.
- Heat a large skillet over medium heat and add the ground beef. Break it into small pieces and cook until no longer pink, about 4–5 minutes.
- Drain any excess fat, then season the beef with smoked paprika, salt, and pepper. Remove the beef from the pan and set aside.
- In the same pan, sauté the vegetables and garlic for 3–4 minutes until just tender. Remove and set aside with the beef. If the pan is dry, add a splash of oil to prevent sticking.
- Add soy sauce, rice vinegar, sesame oil, and brown sugar to the pan over medium heat and stir until the sugar dissolves.
- Whisk cornstarch with cold water until smooth to make a slurry. Pour the slurry into the sauce and stir. Cook a few minutes until the sauce thickens to your liking.
- Return the beef and vegetables to the pan along with the noodles. Toss everything together and cook 2–3 minutes until the sauce fully coats the noodles and ingredients.
Serving Suggestions for Beef Lo Mein
Ground beef lo mein is a complete meal, but you can pair it with simple sides to round out the table or stretch the meal for guests:
- Crispy crab rangoons or shrimp egg rolls
- Steamed or pan-fried dumplings
- Hot and sour soup or egg drop soup
- Steamed broccoli, bok choy, or sautéed greens
- Optional condiments: chili oil, extra soy sauce, or sriracha
How to Store Leftovers
To keep leftovers textured and fresh, store the noodles separately from the sauce and vegetables if possible. Noodles left sitting in sauce tend to soak up liquid and become soggy.
Choose airtight containers and refrigerate within two hours of cooking. Properly stored, leftovers will last 3–4 days in the refrigerator.
How to Reheat Ground Beef Lo Mein
Reheating on the stovetop over medium heat gives the best results. Add a splash of water or broth, cover, and stir occasionally until warmed through to revive the noodles.
If using a microwave, heat in 1-minute intervals on medium power, stirring between each interval to prevent overheating and to keep the texture from becoming mushy.
Ground Beef Lo Mein Recipe FAQs
What gives lo mein its flavor? A balanced soy-based sauce—typically soy sauce, sesame oil, a touch of sugar, and rice vinegar—creates a savory, slightly sweet profile. You can use hoisin or oyster sauce as alternatives for a different flavor direction.
How do I thicken the sauce? Mix cornstarch with cold water to form a smooth slurry before adding it to hot liquid. This prevents lumps and gives a glossy, thickened sauce. Use fresh cornstarch for best results.
How can I make it spicy? Add sriracha, sweet chili sauce, or your preferred hot sauce to taste.
What pan should I use? A wide skillet, flat-bottomed stir-fry pan, or a wok works best. You want even heat distribution and enough surface area to cook quickly without overcrowding.
How do I prevent noodles from sticking? Cook to just al dente, stir while boiling (especially early on), drain but don’t rinse if you want the sauce to cling, and toss them with sauce while warm.
More Ground Beef Recipes
Try other easy ground beef dinners like beef and noodles, beef and rice skillet, dirty rice, taco casserole, or a hearty rotel dip for variety and quick weeknight options.
Ground Beef Lo Mein Recipe
Easy and flavorful Ground Beef Lo Mein ready in about 35 minutes. Juicy ground beef, tender noodles, and a savory soy-based sauce come together with colorful vegetables for a satisfying weeknight meal.
Equipment
- 12-inch cast iron skillet or large wok/skillet
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: 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 noodles according to package directions; drain and set aside. While noodles cook, prepare the remaining ingredients.
- Heat a skillet over medium heat and brown the ground beef, breaking it into small pieces, 4–5 minutes until cooked through.
- Drain excess fat, season beef with smoked paprika, salt, and pepper, then remove and set aside.
- Sauté vegetables and garlic in the same pan for 3–4 minutes until softened. Remove and set aside. Add a bit of oil if the pan is dry.
- Stir soy sauce, rice vinegar, sesame oil, and brown sugar in the pan over medium heat until the sugar dissolves.
- Whisk cornstarch with cold water until smooth; add to the sauce and stir until it thickens slightly.
- Return beef, vegetables, and noodles to the pan. Toss and heat 2–3 minutes until everything is coated and warmed through.
Notes
The ground beef absorbs sauce flavor well; if you prefer a saucier dish, double the sauce amounts. Frozen vegetables release moisture, so adjust cooking time and drain excess liquid if needed. For a fresh ginger boost, add 1 teaspoon minced ginger to the sauce. All-purpose flour can be used instead of cornstarch, but cornstarch gives a glossier finish.
Nutrition
Per serving: Calories 457; Carbohydrates 47 g; Protein 32 g; Fat 15 g. Nutrition estimates are provided as a courtesy and may vary depending on exact ingredients and portions used.