Savory Ground Beef Lo Mein (Print Format)

Ground beef mingles with noodles and crisp vegetables in a savory, easy stir-fry full of flavor and aroma.

# Ingredients:

→ Protein

01 - 450 grams ground beef

→ Noodles

02 - 200 grams lo mein noodles or spaghetti

→ Aromatics

03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated

→ Sauce

05 - 60 ml soy sauce
06 - 30 ml oyster sauce
07 - 2 teaspoons brown sugar
08 - 30 ml water
09 - 15 ml sesame oil, plus extra for tossing noodles

→ Vegetables

10 - 1 medium carrot, julienned
11 - 1 green bell pepper, sliced
12 - 1 red bell pepper, sliced
13 - 1 small red onion, thinly sliced
14 - 3 green onions, thinly sliced (for garnish)

# Steps:

01 - Boil lo mein noodles or spaghetti in salted water according to package instructions until al dente. Drain thoroughly and toss immediately with 1 tablespoon sesame oil to prevent sticking.
02 - In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and water until sugar dissolves. Set aside.
03 - Heat 1 tablespoon cooking oil in a wok or large skillet over medium-high heat. Add ground beef, breaking it apart, and cook until browned and cooked through. Remove beef from pan and set aside.
04 - Using the same pan, add minced garlic and grated ginger, stirring until fragrant. Add julienned carrots, sliced bell peppers, and red onion. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender and vibrant.
05 - Return cooked ground beef to the pan along with the noodles and prepared sauce. Toss thoroughly with tongs over medium heat until everything is evenly coated and heated through.
06 - Top the dish with sliced green onions and drizzle with additional sesame oil if desired. Serve immediately for best flavor and texture.

# Tips:

01 - Toss cooked noodles with sesame oil promptly to keep them separated and prevent clumping.
02 - Use a wok or large skillet with high sides to ensure even cooking during stir-frying.
03 - For gluten-free options, substitute soy sauce with tamari and select gluten-free noodles.
04 - While freezing can affect noodle texture, leftovers keep well refrigerated for up to four days.

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