Quick and Easy Ground Beef Chow Mein

Ingredients

• 12 oz dried chow mein noodles (Cook according to package directions and drain well.)
• 1 lb ground beef (Preferably Chuck or another moderately lean blend.)
• 2 tbsp vegetable oil (For stir-frying.)
• 4 cloves garlic (Finely minced.)
• 1 tbsp fresh ginger (Finely minced or grated.)
• 1 small yellow onion (Thinly sliced.)
• 3 cup cabbage (Finely shredded.)
• 1 large carrot (Cut into thin matchsticks.)
• 1 medium bell pepper (Thinly sliced.)
• 3 tbsp light soy sauce (Adjust to taste; use gluten-free tamari if needed.)
• 2 tbsp oyster sauce (Check the label for gluten-free and shellfish-free alternatives if necessary.)
• 1 tbsp dark soy sauce (For color and depth of flavor.)
• 1 tsp sesame oil (Added at the end for aroma.)
• 1 tsp white sugar (Balances the savory sauce.)
• 0.25 tsp ground white pepper (Or use black pepper.)
• salt (To taste; the soy and oyster sauces are already salty.)
• 3 stalks scallions (Sliced, for garnish.)

Steps

1. 1

   Prepare all ingredients before heating the wok or large skillet. Cook the chow mein noodles according to the package directions until just tender, then drain thoroughly; rinse briefly only if the package instructs you to do so, and toss with a little oil if they tend to stick.

2. 2

   In a small bowl, stir together the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Taste carefully and reserve the mixture for the stir-fry.

3. 3

   Heat a wok or large, heavy skillet over high heat. Add the vegetable oil and swirl to coat the cooking surface.

4. 4

   Add the ground beef. Stir-fry, breaking it into small pieces with a spatula, until browned and cooked through, about 4 to 5 minutes. If there is excessive rendered fat, carefully spoon some off while leaving enough to coat the pan.

5. 5

   Add the minced garlic and ginger to the beef. Stir-fry for about 30 seconds, just until fragrant; do not let the garlic burn.

6. 6

   Add the sliced onion, cabbage, carrot, and bell pepper. Stir-fry over high heat for 2 to 3 minutes, tossing frequently, until the vegetables are crisp-tender and the cabbage has softened slightly while retaining some bite.

7. 7

   Add the drained noodles to the wok. Pour the prepared sauce over them and toss continuously with tongs or two spatulas so the noodles become evenly coated without breaking apart.

8. 8

   Continue stir-frying for 2 to 3 minutes, until the noodles are hot, lightly glossy, and beginning to pick up a little color. Taste and add salt only if needed.

9. 9

   Turn off the heat, scatter the sliced scallions over the noodles, and toss once more. Serve immediately while hot.

Notes

This is a reconstruction from the title and brief description only; the source did not provide visible quantities or instructions. For the best stir-fry texture, have every ingredient prepared before cooking and avoid overcrowding the wok. Nutrition is an approximate estimate for the entire recipe and will vary with the fat percentage of the beef and noodle brand.

Nutrition per serving

• main
• noodles
• beef
• stir-fried
• quick
• weeknight
• dairy-free