The “15-Minute” Ground Beef Lo Mein
This dish is a “one-pan” miracle once the noodles are boiled. It’s salty, sweet, and carries that essential hint of toasted sesame.
| Category | Details |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
| Yield | 4 servings |
🍴 Ingredients
- The Noodle Base:
- 8 oz Lo Mein noodles (or spaghetti/linguine in a pinch)
- The Protein & Veg:
- 1 lb Ground beef
- 2 cups Coleslaw mix (shredded cabbage and carrots—the ultimate time-saver)
- 3 Green onions, sliced (separate the whites and greens)
- 2 cloves Garlic, minced
- The “Liquid Gold” Sauce:
- ¼ cup Soy sauce (low sodium preferred)
- 1 tbsp Oyster sauce (essential for that “takeout” flavor)
- 1 tsp Toasted sesame oil
- 1 tsp Brown sugar
- ½ tsp Ground ginger
👩🍳 Instructions
1. The Noodle Prep
- Boil your noodles according to package directions, but aim for just under al dente.
- The Essential Move: Drain and immediately rinse with cold water. Toss with a drop of oil to prevent sticking and set aside.
2. The Beef “Crisp”
- In a large skillet or wok over high heat, brown the ground beef.
- Don’t break it up into tiny grains—keep some “chunky” pieces for texture. Cook until browned and slightly crispy at the edges. Drain most of the fat, leaving about a tablespoon in the pan.
3. The Aromatic Flash
- Add the whites of the green onions, the garlic, and the coleslaw mix to the beef.
- Sauté for only 2 minutes. You want the cabbage to wilt but maintain a slight “crunch.”
4. The Noodle Sear
- Add the cold noodles into the pan with the beef and veggies.
- Toss vigorously over high heat for 1 minute. The noodles should start to pick up some of the brown bits (fond) from the bottom of the pan.
5. The Sauce Glaze
- Pour the sauce mixture (soy sauce, oyster sauce, sesame oil, sugar, ginger) over the noodles.
- Toss for another 1–2 minutes until the liquid has reduced into a glossy lacquer that coats everything evenly.
The “Umami” Booster: If you want a deeper flavor, add 1 tbsp of Shao Xing cooking wine or dry sherry to the pan right before adding the sauce. It provides that fermented, “restaurant” depth that is hard to pin down but impossible to ignore.