Skip the takeout menu and whip up this batch of ground beef chow mein! It’s loaded with seasoned beef mixture, chow mein noodles, bell pepper, carrots, bean sprouts, and more, all smothered in a homemade chow mein sauce.
The sauce is made with oyster sauce, soy sauce, rice wine vinegar, and sesame oil. It’s salty, tangy, and savory and will pair perfectly with the other ingredients in this dish.
This recipe is great for busy weeknights, serving a large family, or a meal you want when you are craving chow mein but don’t want to spend money on ordering at a restaurant. The fresh vegetables paired with the beef make for a delicious meal that the whole family can enjoy. Add this to your recipe box, and watch it become a new family favorite.
Want more ground beef ideas? Try this ground beef and orzo, taco meatloaf, or even this easy alfredo spaghetti.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- oyster sauce
- Low-sodium soy sauce
- rice wine vinegar
- sesame oil
- ground beef
- black pepper
- chow mein noodles
- oil
- onion
- green bell pepper
- carrots
- bean sprouts
- green onions
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add the ingredients to a small bowl to make the sauce. Whip it with a whisk to combine the ingredients. Then, set it to the side.
Mix the ground beef, pepper, and two tablespoons of the sauce in a medium or large bowl. Mix to combine. Let the ground beef marinate.
Prepare the noodles. Meanwhile, brown the ground beef. Drain, then add the vegetables and cook for 3 minutes.
Stir in the bean sprouts and the noodles. Heat through.
Hint: You want the oil to get hot in the frying pan before you toss the marinated beef in to cook. This helps to create a sear and adds more flavor to the dish. Cook beef until it is fully cooked through.
Variations
Looking for ways to change up this chow mein recipe? Here are a few swaps of the main ingredients to change up the flavor of this beef chow mein recipe.
- Noodles: For this recipe, you can use ramen noodles; just remove the flavor packet. Any thin noodles, lo mein, or thin egg noodles will work. Just follow the directions on the package and then rinse the cooked noodles in cold water to stop the cooking process.
- Vegetables: Sliced water chestnuts, mushrooms, snap peas, spring onions, or any other fresh veggies can be added to this dish for added flavor. This is a great way to raid your produce drawer. Thin slices of vegetables are essential for a nice, even cook.
- Meat: I used lean ground beef, but you can substitute flank steak, thinly sliced beef, ground chicken, or ground beef. The beef mince swap will alter the flavor, but overall, it has similar flavors.
- White Rice: Instead of noodles, stir in some cooked white rice or jasmine rice for a twist. I prefer noodles, but if you are not a fan of noodles, try rice to create heartier meals that will leave you feeling full.
- Thicken: Mix 1 1/2 tablespoons cornstarch with one tablespoon of beef broth or cold water. Pour this mixture in at the end of cooking to make the sauce extra thick and stick to the noodles and meat.
See this slow cooker chicken satay for a satisfying dinner idea, which is hands-off cooking.
Equipment
This new recipe requires only a few ingredients to cook. A wok or large skillet is key for searing the ingredients. A vegetable chopper is a great way to speed up the prep of the veggies for this dish.
I also use tongs to toss the ingredients together in the dish to ensure all the flavors blend. That is all you need for this Asian cuisine dish.
Storage
If you do not eat all your lo mein, simply store it in an airtight container in the fridge for 2-3 days. Then you can reheat in the microwave or in a skillet on the stovetop. If you neat on the stove add a splash of beef stock or water as you reheat the dish to prevent the noodles from drying out.
With pasta and veggies, if you freeze the vegetables, the pasta will be softer when you eat them. You can freeze for 1-2 months. Then, thaw in the fridge overnight or defrost straight from the freezer.
Wendy’s Test Kitchen Tips
- Make sure that you do not overcook the noodles. Cook until they are al dente. Then rinse in cold water. You add the noodles at the end of cooking in a skillet to heat up, so take note of that.
- The more veggies you load, the more flavor you create in this easy recipe. You can use fresh or frozen vegetables for this dish.
- Light, dark, or low-sodium soy sauce can be used. The flavor will vary slightly depending on the type of soy sauce.
- Marinate the beef while the noodles cool to help create way more flavor to the beef.
FAQs
Go ahead and make this a day ahead of when you want to eat it if you would like. It will have softer veggies when you go to reheat and serve, but the flavor will be good. You can make it 24 hours in advance.
Simply add the ingredients in a small bowl and whisk well. I used oyster sauce, low-sodium soy sauce, and a few other ingredients. Then add additional soy sauce at the end when you serve if you want a more flavorful punch of flavor.
Stir the noodles a few times as they cook, and especially once you drop them into the boiling water. Then run the noodles under cold water, and toss them with a few drops of oil to help prevent the noodles from sticking.
Related
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I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Ground Beef Chow Mein
Equipment
- small bowl
- Medium bowl
- large pot
- large skillet or wok
Ingredients
For the sauce:
- 6 tablespoons oyster sauce
- 6 tablespoons low sodium soy sauce
- 1 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
For the stir fry:
- 1 pound lean ground beef
- 1 teaspoon black pepper
- 6 ounces dry chow mein noodles
- 2 tablespoons vegetable oil
- 1 onion sliced
- 1 green bell pepper seeded and sliced
- 1 cup julienne sliced carrots
- 1 cup bean sprouts drained and rinsed
- 6 green onions sliced
Instructions
- In a small bowl mix all the sauce ingredients together until well combined.
- In a medium bowl, mix together the ground beef, black pepper, and 2 tablespoons of the sauce. Set aside to marinate while the noodles cook.
- Prepare the noodles according to the package directions. Rinse well with cold water and drain.
- In a large skillet or wok over medium high heat, add 2 tablespoons of vegetable oil. Then, add the ground beef mixture, crumbling the beef as it cooks.
- To the skillet, add the onion, bell pepper, and carrots. Cook for 3 minutes or until they begin to soften slightly.
- Stir in the bean sprouts and noodles to heat through.
- Garnish with the green onions and serve.