1. Cook the Noodles
Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until they’re just tender (al dente). Drain and rinse with cool water to stop further cooking. Set aside.
2. Brown the Ground Beef
Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned (about 5–6 minutes). If there’s excess grease, drain it off.
3. Stir-Fry the Vegetables
In the same pan, add the remaining oil. Toss in the sliced onion, minced garlic, carrots, cabbage, and bell pepper. Stir-fry for 4–5 minutes until the veggies are tender-crisp.
4. Mix the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, beef broth, cornstarch, and black pepper until smooth.
5. Combine Everything
Return the cooked beef to the pan, add the drained noodles, and pour the sauce over the top. Toss everything together so the noodles and veggies are coated and the sauce thickens slightly — about 2–3 minutes.
6. Serve
Sprinkle with chopped green onions and serve hot.
🥢 Tips & Variations
Veggie boost: Add snap peas, mushrooms, or broccoli for extra color and nutrition. Salt and Lavender
Protein swaps: Try ground turkey or diced chicken if you prefer.
Gluten-free option: Use gluten-free soy sauce and rice noodles.
