Whip up something special tonight with this delicious ground beef lo mein! Provide your family with a scrumptious Asian meal that everyone at the table will love.
It’s so tasty that my kids don’t mind eating their vegetables. You can easily adapt the recipe and add any veggies that your family likes!
EASY LO MEIN
Using ground beef instead of flank steak is quicker because you don’t have to slice the beef. However, you can substitute thinly sliced steak if you prefer.
If you start cooking the beef when you start the pot of water boiling, this recipe will be ready in about 25 minutes. It’s perfect for busy weeknights, but it tastes like you’re eating at a fancy Asian restaurant!
For the most traditional dish, use fresh lo mein noodles. But I like to just use spaghetti noodles. They’re more economical, and my kids love them!
In English, it translates into tossed or stirred noodles. Makes sense, you do stir all the other ingredients with the noodles.
HOW TO MAKE BEEF LO MEIN
- PREP: Wash and chop all of the vegetables, mince the garlic.
- NOODLES: Break the spaghetti noodles in half and cook in salted boiling water in a large pot. When there is about 4 minutes left, add the broccoli. Drain and set aside.
- BEEF: In the meantime, cook the ground beef, onion, and celery in a large skillet over medium heat until beef is brown. Drain off any fat.
- VEGETABLES: Add bell pepper, carrots, garlic, mushrooms, bean sprouts, and water chestnuts. Saute for 4-5 minutes.
- COMBINE: Add the cooked pasta and broccoli, soy sauce, sugar, ginger, and sriracha sauce.
- HEAT AND SERVE: Heat through, stirring well to make sure everything is evenly coated. Serve immediately. If desired, garnish with sesame seeds.
How to store leftover lo mein?
You can store the leftovers in the refrigerator for 3-5 days. The noodles and vegetables soak up the lo mein sauce, so it is even more flavorful!
We simply reheat it in the microwave for a minute or two. But if you prefer, you can heat it in a skillet. You’ll just need to add some water so it doesn’t dry out.
I don’t recommend freezing this dish because the noodles and vegetables get mushy. But if that doesn’t bother you, go ahead and freeze it. It will last for 3-4 months in a freezer safe container.
- Instead of using beef, you can use thinly sliced chicken breast, or shrimp. Or you could just leave out the meat and serve vegetarian lo mein.
- Feel free to add or subtract any vegetables. This recipe is very versatile!
- I like the crunch the carrots add, but if you want them softer, you can cook them with the beef, or you can shred them.
- For even more authentic flavor, you can add sesame oil or hoisin sauce, or both. I just like to keep mine kid friendly.
- If you like things spicy, you can double or triple the sriracha sauce or add red pepper flakes.
MORE TASTY 30 MINUTE RECIPES:
- Egg Roll in a Bowl
- Chicken Gumbo Sloppy Joes
- Easy Chili Mac Recipe
- Korean Beef and Rice
- Sweet and Sour Beef
- Taco Cabbage Skillet
- Chicken Fajita Rice
- Creamy Garlic Chicken
GROUND BEEF LO MEIN RECIPE
Beef Lo Mein
With beef, noodles, tasty spices, and plenty of veggies, this Asian dish is ready in under 30 minutes!
- 6 ounces dry spaghetti noodles
- 3 cups broccoli florets
- 1 pound lean ground beef
- 1 large onion, halved and sliced
- 2 stalks celery, sliced
- 1 large red bell pepper, sliced
- 2 large carrots, peeled and sliced
- 4 cloves garlic, minced
- 4 1/2 ounces fresh mushrooms, sliced
- 7 ounces fresh bean sprouts
- 8 ounce can sliced water chestnuts
- 6 Tbsp soy sauce
- 2 tsp sugar
- 1 tsp ground ginger
- 1 tsp sriracha sauce
- Optional: 1 tsp sesame oil
- Wash and chop all of the vegetables, mince the garlic.
- Break the spaghetti noodles in half and cook in salted boiling water in a large pot. When there is about 4 minutes left, add the broccoli. Drain and set aside.
- In the meantime, cook the ground beef, onion, and celery in a large skillet over medium heat until beef is brown. Drain off any fat.
- Add bell pepper, carrots, garlic, mushrooms, bean sprouts, and water chestnuts. Saute for 4-5 minutes.
- Add the cooked pasta and broccoli, soy sauce, sugar, ginger, and sriracha sauce. Heat through, stirring well to make sure everything is evenly coated.
Feel free to substitute thinly sliced sirloin or flank steak for the ground beef.
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Amount Per Serving: Calories: 334Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 1031mgCarbohydrates: 34gFiber: 6gSugar: 9gProtein: 29g
One serving is about a cup and a half.
Need dinner in a hurry? This beef lomein recipe is even better than takeout, because you can add whatever ingredients your family loves!
This is such an easy way to make beef lo mein! I would have not thought that ground beef would do so well in the dish, but it was VERY tasty! I will put this into my monthly rotation!
So glad you loved it! It is much easier than slicing beef, that’s for sure. 🙂
Never have I ever thought to do ground beef in lo mein! So yummy. Will be making again!
Now that I’ve tried it I don’t know if I can make it with sliced beef. It’s so much easier!