Ingredients

1 lb ground beef (80/20 lean-to-fat ratio recommended)

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon sugar (brown sugar preferred)

1 teaspoon sesame oil

3 cloves garlic, minced

1 tablespoon ginger, minced

3 green onions, sliced thin

2 cups shredded cabbage (green or Napa)

1 cup julienned carrots

1 medium bell pepper, thinly sliced (red or yellow)

1 cup sliced mushrooms (optional)

8 oz chow mein noodles (fresh or dried; thin egg noodles or spaghetti can substitute)

2 tablespoons vegetable oil (canola or grapeseed recommended)

Instructions

Step 1: Prep your noodles by bringing a large pot of salted water to a boil. Cook chow mein noodles according to package instructions until just tender (al dente). Drain and rinse under cold water to stop cooking. Toss with a teaspoon of oil to prevent sticking and set aside.

Step 2: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.

Step 3: Push the beef to one side of the pan. Add the remaining tablespoon of oil, then toss in garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn.

Step 4: Add cabbage, carrots, bell pepper, and mushrooms (if using). Stir-fry, tossing frequently, until vegetables are tender-crisp, about 4-5 minutes.

Step 5: In a small bowl, whisk together soy sauce, oyster sauce, sugar, and sesame oil to make the sauce.

Step 6: Add the cooked noodles to the pan. Pour the sauce over and toss vigorously to coat everything evenly. Stir-fry for another 2-3 minutes so the noodles soak up the sauce and everything heats through.

Step 7: Toss in sliced green onions and give it one last stir. Taste and adjust seasoning if needed before serving.

Tips & Variations

Use fresh chow mein noodles if possible for better texture, but thin spaghetti works well in a pinch.

Add a splash of rice wine vinegar or a pinch of chili flakes for extra depth and heat.

Swap ground beef for ground turkey or chicken for a leaner option.

Include other vegetables like snap peas or bean sprouts to vary the crunch.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and oyster sauce alternatives, and ensure your noodles are gluten-free rice noodles or similar.

How do I prevent the noodles from sticking together?

Rinse the cooked noodles under cold water and toss them with a teaspoon of oil immediately after draining to keep them separated.

Dinner

Beef Chow Mein with Ground Beef Recipe

Introduction