This ground beef lo mein recipe will make you never want to buy beef lo mein from the restaurant again. You can easily recreate this Chinese takeout favorite at home in just 30 minutes! With ground beef, vegetables, and a homemade lo mein sauce, this home cooked lo mein recipe has got the sweet savory umami flavor that we love. Ready your big chopsticks as you enjoy this Chinese food noodles on its own or with orange chicken, and steamed white rice to complete the set. You can even make adjustments to the recipe if you just want plain lo mein, or want to go heavy on the vegetables with a veggie lo mein!
Tips on Making Ground Beef Lo Mein
Aside from the fact that it’s way more affordable than take out, making your own beef mein at home lets you cut all of the unnecessary oil and add a good amount of vegetables in it. Check out these tips about making them:
- Authentic lo mein recipe uses lo mein noodles. But if it’s not available in your area, you can make it using dried pasta like spaghetti or whole grain noodles, or fresh noodles like cooked egg noodles found in the frozen section of the grocery store.
- Use a wok. It’s one of the pillars of Chinese cooking! Stir frying in a smoking hot wok makes the beef sear quickly without drying it out. Be sure to use the right size of wok. You might want to split it into batches if you’re cooking for a crowd so that each batch has enough time to properly sear. Nevertheless, a good old cast iron skillet will work too if that’s what you only have.
- Ground beef works well because it lessens the chances of having tough beef. But if you happen to only have flank steak or round steak, you can easily tenderize them. Cut them into thin strips and then marinate them in half teaspoon of baking soda, a teaspoon of cornstarch, a tablespoon of cooking wine and 2 tablespoons of soy sauce.
- Use your choice of protein and veggies. Beef and broccoli lo mein would be a great idea! You can easily add the vegetables that you already have in your fridge like carrots, snow peas, napa cabbage, or bean sprouts to make vegetable lo mein.
- Refrigerate leftovers in an airtight container for up to 4 days. They’ll taste even better.
How To Make Ground Beef Lo Mein
Complete with a homemade lo mein sauce, this hearty beef lo mein dish is easily made with lo mein noodles, vegetable blend, and a few staple ingredients that you might already have on hand.
Ingredients
- 8 oz lo mein noodles, cooked, frozen, thawed to room temperature
- ½ lb ground beef
- 2 tbsp dark soy sauce, optional for color
- 1 tbsp oil
- 1 pack vegetable blend, (16 oz) frozen, thawed
For Lo Mein Sauce:
- ¼ cup oyster sauce
- ⅛ cup soy sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- ¼ tsp garlic powder
- ⅙ tsp pepper
Instructions
- Rinse the lo mein noodles with hot tap water. Set aside.
- Combine the lo mein sauce ingredients in a small bowl. Mix well. Set aside.
- Meanwhile, heat up a wok or a large cast iron skillet to high heat. Add the oil and swirl around to cover the bottom of the pan.
- Once smoking, add the ground beef. Briefly break it up into smaller chunks using a spatula.
- Add the dark soy sauce and cook until the beef is brown and most of the beef broth has reduced, about 7 minutes.
- Add the vegetables. Toss and cook for around 3 minutes.
- Reduce heat. Add the noodles and lo mein sauce. Toss until combined.
- Serve and enjoy!
Nutrition
- Sugar: 3g
- :
- Calcium: 39mg
- Calories: 451kcal
- Carbohydrates: 56g
- Cholesterol: 40mg
- Fat: 17g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 2g
- Potassium: 353mg
- Protein: 19g
- Saturated Fat: 5g
- Sodium: 1548mg
- Trans Fat: 1g
- Vitamin A: 3606IU
- Vitamin C: 7mg
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Frequently Asked Questions
What is the difference between beef chow mein and beef lo mein?
Beef chow mein and lo mein actually usually contain just the same ingredients and components — noodles, sauce, veggies, and protein. The difference between lo mein vs chow mein is that lo mein is not supposed to be cooked for a long time with the flame on, but rather just briefly tossed. If it is cooked for a while, it’ll be chow mein. The Chinese term chow mein literally translates to “stir fried noodles” in English.
Why is my lo mein so sticky?
The moment that pasta or noodles hit hot water, they begin to release starch. So if you don’t constantly stir them while cooking, the starch will coagulate and cause them to stick together. The way to avoid it, of course, is to keep on stirring the noodles for at least the first couple minutes of cooking.
Conclusion
You’ll realize how easy it is to recreate the famous Asian beef noodles at home. This Chinese noodles recipe is sweet, savory, beefy, and filled with vegetables for a balanced meal. Try this easy 30-minute quick fix for your Chinese takeout cravings today!Have your own special recipe to share? Submit Your Recipe Today!
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