When you’re craving Chinese flavors but want to keep calories in check, this Ground Beef Lo Mein recipe delivers. It’s budget-friendly, family-approved, and simple to make at home. The savory, umami-rich sauce of soy, sesame, and garlic coats the noodles and meat for a satisfying meal that rivals takeout—without the extra fat or cost. This version is low in carbs and low in fat while still packing bold, comforting flavor.
Ground beef lo mein is highly adaptable. Add your favorite vegetables, swap ingredients to match family tastes, or increase protein and veggies to make it heartier. Using a wok or a large skillet helps, since the wide surface area makes it easy to toss the noodles and evenly heat everything. This recipe is a great base to customize for dietary needs or pantry staples.
The combination of soy sauce, sesame oil, and garlic gives this lo mein that classic savory finish. Serve it on its own for a quick weeknight dinner, or pair it with simple sides like egg rolls, wontons, or fried rice for a fuller spread. Leftovers store well and reheat easily, making this an ideal meal for meal prep.
Storing Leftovers
Cover leftovers tightly and refrigerate for up to four days. Reheat gently in a skillet over medium heat, adding a splash of water or a teaspoon of oil if the noodles appear dry. For best texture, avoid microwaving for long periods, which can make the pasta gummy.
Substitute for Lo Mein Noodles
If you don’t have lo mein noodles on hand, angel hair spaghetti is an excellent substitute. It cooks quickly and has a similar texture when tossed with the sauce. You can also use thin egg noodles or Chinese wheat noodles if available.
Vegetable Options
This recipe welcomes any vegetables you prefer. Broccoli, snap peas, bell peppers, sliced mushrooms, or a frozen mixed vegetable blend all work well. Add sturdier vegetables earlier in the cooking process and tender ones toward the end so everything finishes evenly.
What to Serve With It
Ground Beef Lo Mein is satisfying on its own, but if you’d like to expand the meal, try serving it with egg rolls, potstickers, or a simple cucumber salad for a refreshing contrast. Steamed or fried rice can also complement the lo mein for a heartier plate.
Ingredients
- 8 ounces Angel hair spaghetti (or substitute lo mein noodles)
- 1 pound lean ground beef
- 1 stalk celery, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup carrots, shredded or thinly sliced
- 1 tbsp soy sauce (for the beef and vegetables)
- 1 tsp garlic, minced
- 1/2 tsp sugar
- 1/2 tsp salt, or to taste
For the Sauce
- 1 tbsp rice cooking wine (or dry sherry)
- 1 tbsp soy sauce
- 1 tsp sesame oil
How to Make Ground Beef Lo Mein
- Boil the pasta according to package directions. Drain and rinse under cold water to stop the cooking and prevent sticking.
- Heat a large skillet or wok over medium-high heat. Add the ground beef, crumble, and brown until no pink remains.
- Drain any excess grease from the skillet to keep the dish lighter.
- Add 1 tablespoon soy sauce, sugar, salt, sliced celery, red onion, minced garlic, and shredded carrots to the beef. Stir to combine.
- Sauté until the vegetables are softened but still retain some texture, about 3–5 minutes depending on thickness.
- Add the cooked pasta to the skillet and toss to combine with the beef and vegetables.
- In a small bowl, whisk together the rice cooking wine, 1 tablespoon soy sauce, and sesame oil.
- Pour the sauce over the noodles, meat, and vegetables. Toss thoroughly so everything is evenly coated.
- Adjust seasoning to taste—add a splash more soy sauce or a pinch of sugar if needed.
- Serve hot and enjoy.
Notes
Lo Mein noodle alternatives: Angel hair spaghetti works particularly well as a substitute and is interchangeable in this recipe. If you prefer a chewier noodle, use Chinese egg noodles or thicker spaghetti.
Customization tips: To reduce sodium, choose a low-sodium soy sauce and adjust salt to taste. For extra color and nutrition, stir in chopped scallions or steamed broccoli at the end. To make this dish spicier, add crushed red pepper flakes or a drizzle of chili oil.
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