- 12 oz lo mein noodles or spaghetti
- 1 lb ground beef
- 2 tablespoons vegetable or sesame oil, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 2 cups shredded cabbage or coleslaw mix
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped (reserve some for garnish)
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (optional, adds richness)
- 1 tablespoon hoisin sauce (or more soy sauce)
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar or honey
- 1/4 cup beef broth or water
- 1/2 teaspoon ground black pepper
- 1 teaspoon cornstarch
Instructions
- Cook the noodles —
Boil in salted water until al dente. Drain, rinse under cold water to halt cooking, and set aside (rinsing keeps them from sticking as you stir-fry). - Brown the beef —
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add ground beef and cook 5–6 minutes, breaking it apart, until no longer pink and lightly browned. Drain excess fat if needed; transfer beef to a plate. - Sauté the vegetables —
Add remaining oil. Stir in onion, garlic, carrots, cabbage, and bell pepper. Cook 4–5 minutes, tossing frequently, until tender-crisp. - Make the sauce —
Whisk soy sauce, oyster sauce, hoisin, toasted sesame oil, brown sugar, broth, black pepper, and cornstarch until smooth. - Combine & toss —
Return beef to the pan. Add noodles and pour in the sauce. Toss 2–3 minutes over medium-high heat until glossy and slightly thickened. Fold in most of the green onions. - Finish & serve —
Taste and adjust seasoning (more soy for salt, a pinch of sugar for balance, a dash of vinegar for brightness). Garnish with remaining green onions and serve hot.
Troubleshooting & Consistency Tips
continued on the next page
