Ah, you’re looking to make ground beef chow mein! Here’s a simple, tasty way to make it. I’ll give a recipe that serves about 4 people.
Ingredients:
For the Chow Mein:
- 8 oz chow mein noodles (or thin egg noodles)
- 1 lb ground beef
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2–3 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup carrots, julienned or thinly sliced
- 1 cup bell pepper, thinly sliced (optional)
- 2–3 green onions, chopped
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (optional, but adds depth)
- 1 tbsp hoisin sauce (optional)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup beef or chicken broth (or water)
- 1/4 tsp black pepper
Instructions:
- Cook the noodles:
Boil the noodles according to package instructions until al dente. Drain and toss with a little oil so they don’t stick. Set aside. - Cook the beef:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed. - Sauté vegetables:
In the same pan, add the remaining oil. Sauté onion, garlic, carrots, and bell pepper for 2–3 minutes until slightly tender. Add cabbage and cook another 2 minutes. - Combine beef and noodles:
Add the cooked noodles to the pan with beef and vegetables. Toss gently to combine. - Add the sauce:
In a small bowl, mix soy sauce, oyster sauce, hoisin, sesame oil, sugar, broth, and black pepper. Pour over the noodles and stir-fry for 2–3 minutes until everything is coated and heated through. - Garnish & serve:
Sprinkle chopped green onions on top and serve hot.
💡 Tips:
- For extra flavor, you can add a splash of rice vinegar or a pinch of red pepper flakes for a little kick.
- If you like a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and add to the sauce while stir-frying.
If you want, I can also give you a faster 20-minute version that’s a little lighter and uses just one pan—super convenient for weeknights. Do you want me to do that?
