Ground Beef Lo Mein
Whip up this easy and flavorful Ground Beef Lo Mein for a quick weeknight dinner! Juicy ground beef, tender noodles, and a savory soy-based sauce come together in just 30 minutes. Packed with colorful veggies and bursting with mouthwatering flavor, this dish is perfect for satisfying your takeout cravings at home. Simple, delicious, and family-approved.
Servings 4 servings
Calories 457kcal
Equipment
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 (You can also use a store-bought Hoisin or Oyster sauce if you wish).
- 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 the noodles in accordance with the instructions on the package. Once cooked, drain the noodles and set them aside.While the noodles cook, prepare the rest of the dish.
- Heat a skillet at medium heat and add the ground beef. Break down the ground beef into smaller pieces and cook for 4-5 minutes or until it is cooked through and no longer pink.
- Drain any excess fat from the beef. Season the beef with smoked paprika, salt, and pepper to taste. Remove the beef and set it aside.
- In the same pan, add the vegetables and garlic to the pan and cook for 3-4 minutes until soft. Remove the vegetables and set them aside.You should have a little fat from the beef to keep the vegetables from sticking to the pan. If not, add a little oil to the pan.
- Add the soy sauce, rice vinegar, sesame oil, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
- Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
- Add the cooked beef, vegetables, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.
Notes
The ground beef will soak up a lot of the texture of the sauce. The flavor of the sauce will really penetrate into the noodles and meat. Feel free to double the recipe for the sauce if you like a really saucy dish.
Keep in mind that frozen vegetables will release some moisture during cooking, affecting the overall texture of the stir fry. Adjust the cooking time accordingly and drain any excess liquid as needed.
If you like ginger add 1 teaspoons of minced ginger when making your sauce.
Use ¼ cup of soy sauce if want less sauce.
You can use all-purpose flour instead of cornstarch if you wish. I find cornstarch works best here.
Cornstarch tends to settle quickly, especially if not mixed thoroughly. If you add cornstarch to hot liquid without creating a smooth slurry first, it will form lumps. Adding cornstarch directly to hot liquid can cause it to clump because the starch granules seize up when they come into contact with heat. This is why it is important to use cold water.
Do not use old, expired cornstarch. Cornstarch has a shelf life, and if it’s old or has been exposed to moisture, it will clump more easily.
You can use white wine vinegar or apple cider vinegar instead of rice wine vinegar. It will impact the taste.
You can use any sweetener or sugar you want to use.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 47g | Protein: 32g | Fat: 15g