Beef Lo Mein Noodles
When it comes to quick, flavorful weeknight dinners that never disappoint, Beef Lo Mein Noodles is always at the top of the list. It’s a complete one-pan meal that brings together tender noodles, savory ground beef, and vibrant vegetables tossed in a rich, umami-packed sauce. The result? A takeout-style favorite that you can whip up in less time than it takes for delivery to arrive.
This dish is perfect for busy evenings when you want something satisfying but don’t want to spend hours in the kitchen. It’s flexible, family-friendly, and endlessly customizable. You can adjust the vegetables based on what you have on hand or spice it up with a drizzle of sriracha or chili oil.
Whether you’re craving comfort food or just trying to clean out your fridge, this recipe delivers that perfect balance of salty, slightly sweet, and deeply savory flavors that make lo mein so irresistible.
Ingredients for Beef Lo Mein Noodles
Lo mein noodles or spaghetti – Either works perfectly. Lo mein noodles give that authentic chewy texture, but spaghetti is an easy pantry substitute.
Ground beef – Use lean ground beef (around 85–90%) for the best balance of flavor and texture.
Vegetable oil – For stir-frying and helping everything cook evenly without sticking.
Carrots, cabbage, and bell pepper – These vegetables add color, crunch, and natural sweetness to balance the savory sauce.
Green onions – Use both the white parts (for cooking) and the green parts (for garnish).
Garlic and fresh ginger – The aromatic foundation of any good lo mein. They add a fragrant punch of flavor.
Soy sauce, oyster sauce, and hoisin sauce – This trio creates the perfect base of salty, sweet, and savory umami flavor.
Brown sugar – A touch of sweetness to balance the salty sauces.
Toasted sesame oil – Adds nutty depth and classic Asian flavor.
Beef broth (or water) – Helps loosen the sauce and coat the noodles evenly.
Black pepper – Enhances the savory notes without overpowering the sauce.
Sesame seeds (optional) – For garnish and a light crunch.
How to Make Beef Lo Mein Noodles
STEP 1: Cook the noodles
Bring a large pot of salted water to a boil. Cook the lo mein noodles or spaghetti according to the package directions until al dente. Drain, rinse under cold water to stop the cooking, and toss with a small drizzle of oil to prevent sticking. Set aside.
STEP 2: Brown the beef
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. Continue cooking until the meat is browned and no pink remains. If needed, drain any excess grease.
STEP 3: Add aromatics
Stir in the minced garlic, grated ginger, and the white parts of the green onions. Cook for about 1–2 minutes until fragrant — this is where the flavor base really starts to build.
STEP 4: Add the vegetables
Toss in the shredded carrots, cabbage, and thinly sliced red bell pepper. Stir-fry for 3–4 minutes, just until the veggies soften slightly but still retain a little crunch.
STEP 5: Mix the sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, beef broth (or water), and black pepper. Taste and adjust to your liking — add a splash of soy for saltiness or a little more brown sugar for sweetness.
STEP 6: Combine everything
Add the cooked noodles to the pan with the beef and vegetables. Pour the sauce over the top and toss everything together until the noodles are evenly coated and glossy. Cook for another 2–3 minutes, allowing the noodles to absorb the sauce and all the flavors to come together.
STEP 7: Finish and serve
Remove the skillet from the heat. Sprinkle the green parts of the green onions and sesame seeds on top for garnish. Serve immediately while it’s hot and saucy.
Can I Use a Different Protein?
Absolutely! This recipe is incredibly versatile. Ground chicken, pork, or turkey all make great substitutes for ground beef. You can even use thinly sliced steak, shrimp, or tofu for a slightly different twist. Adjust the cooking time as needed based on your choice of protein.
Can I Add Other Vegetables?
Yes — this is a great fridge-cleanout meal. Try adding snow peas, broccoli florets, mushrooms, snap peas, bean sprouts, or baby spinach. Just make sure to slice everything thinly so it cooks quickly and evenly during stir-frying.
Can I Make This Ahead or Store Leftovers?
Definitely. This lo mein reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, toss the noodles in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce. Avoid microwaving for too long, as it can dry out the noodles.
Tips for Perfect Lo Mein
- Use high heat. Stir-frying on medium-high to high heat gives the noodles that authentic, slightly caramelized flavor.
- Don’t overcook the noodles. Slightly undercooked noodles will hold up better once tossed in the sauce.
- Add the sauce last. Waiting until the end ensures the beef and vegetables don’t get soggy.
- Taste before serving. Every soy or oyster sauce brand varies in saltiness — adjust as needed.
What to Serve with Beef Lo Mein Noodles
This dish is satisfying on its own, but you can serve it alongside:
- Steamed or pan-fried dumplings
- Crispy spring rolls or egg rolls
- A side of Asian cucumber salad or sautéed bok choy
If you want to turn it into a bigger meal, pair it with hot and sour soup or wonton soup for a full restaurant-style experience.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. For the best texture, reheat in a skillet with a little water or broth instead of the microwave. Avoid freezing, as the noodles and vegetables can become mushy after thawing.
This Beef Lo Mein Noodles recipe is everything you love about takeout — quick, comforting, and full of bold flavor — made simple at home with everyday ingredients. Once you try it, you’ll find yourself making it again and again, especially on busy nights when only a warm, saucy bowl of noodles will do.
Beef Lo Mein Noodles
Ingredients
- 1 tablespoon cooking oil such as vegetable or canola
- 1 pound lean ground beef
- 8 ounces of lo mein or thin spaghetti noodles
- 1 red bell pepper thinly julienned
- 3 cloves garlic finely minced
- 1 teaspoon freshly grated ginger root
- 2 tablespoons oyster sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- ¼ teaspoon black pepper ground
- ½ teaspoon toasted sesame oil
- ¼ cup low-sodium beef broth or water
- 2 cups finely shredded green cabbage
- 1 tablespoon brown sugar packed
- 1 cup matchstick-cut carrots
- 3 stalks green onions chopped (white and green parts separated)
- Optional: toasted sesame seeds for garnish
Instructions
- Bring a large pot of water to a rolling boil. Add the noodles and cook until just tender according to the package directions. Drain thoroughly and rinse with cool water to halt further cooking. Set aside.
- Warm the oil in a large wok or deep skillet set over medium-high heat. Add the ground beef, using a spatula or wooden spoon to break it apart. Sauté until fully browned. If necessary, drain off any surplus fat.
- Incorporate the garlic, grated ginger, and the white portions of the chopped green onions into the browned beef. Stir continuously for 1 to 2 minutes, allowing the aromatics to release their fragrance.
- Toss in the shredded cabbage, carrot strips, and sliced red bell pepper. Stir-fry for 3 to 4 minutes, or until the vegetables begin to soften but still retain a slight crunch.
- In a separate mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, beef broth, and black pepper until well combined.
- Introduce the drained noodles into the skillet, layering them over the beef and vegetables. Pour the prepared sauce mixture on top and toss thoroughly to ensure even coating. Continue to cook for 2 to 3 additional minutes until everything is heated through.
- Remove the pan from heat. Garnish the dish with the green tops of the scallions and, if desired, a sprinkling of sesame seeds. Serve immediately while hot.