Ingredients
1 lb lean ground beef (85-90% lean)
8 oz chow mein noodles (fresh or dried thin egg noodles)
1 tbsp olive oil or sesame oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 medium carrots, julienned or thinly sliced
2 celery stalks, thinly sliced on the diagonal
1 medium bell pepper (any color), thinly sliced
3 cups shredded green cabbage
1/4 cup low-sodium soy sauce
2 tbsp oyster sauce (or vegetarian oyster sauce)
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup water or low-sodium broth
2–3 green onions, chopped (for garnish)
1 tsp sesame seeds (optional, for garnish)
Instructions
1. 1. Bring a large pot of salted water to a boil. Cook chow mein noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a drizzle of oil to prevent sticking. Set aside.
2. 2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until fully browned. Drain excess grease.
3. 3. Push beef to one side of the pan. Add onion to the empty side and sauté 2-3 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant.
4. 4. Add carrots, celery, and bell pepper. Sauté 3-5 minutes until tender-crisp. Stir in cabbage and cook 2-3 minutes until wilted.
5. 5. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water/broth until smooth.
6. 6. Pour sauce over beef and vegetables. Stir to combine, scraping up any browned bits. Simmer 1-2 minutes until sauce thickens slightly.
7. 7. Add cooked noodles to the pan. Use tongs to toss everything together until coated and heated through, about 2-3 minutes.
8. 8. Remove from heat. Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
Prep all ingredients before starting (mise en place) for a smooth cooking process. For a gluten-free version, use tamari instead of soy sauce and rice noodles or gluten-free spaghetti. For extra heat, add red pepper flakes with garlic and ginger, or drizzle with sriracha at the end. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months; reheat on the stovetop with a splash of water for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: dairy-free
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 405
- Sugar: 11g
- Sodium: 1050mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg