A big pan of chow mein loaded with seasoned ground beef, shredded cabbage, carrots, and bean sprouts is a meal that satisfies a serious craving without making you spend a fortune or stand over a stove all night.

The homemade sauce pulls everything together with a rich, umami-packed flavor that puts the bottled stuff to shame. Toss in whatever vegetables need to be used up, pile it high in a bowl, and you’ve got a meal that feels comforting and delicious from the very first bite.

Variations & Substitutions

Ground beef works great here, but you can swap it out for ground pork or ground turkey if that’s what you have on hand. Ground pork especially gives the dish a slightly richer, more traditional flavor. For the noodles, if you can’t find chow mein noodles, lo mein noodles or even spaghetti work surprisingly well.

You can also swap the cabbage for bok choy, and the carrots for bell peppers or snap peas — use whatever vegetables are sitting in your fridge.

Tips & Tricks for Perfect Results

Cook everything over high heat and keep it moving. A hot pan means better browning, better texture, and more flavor. Don’t overcrowd the pan — if your skillet isn’t large enough, cook in batches rather than steaming everything at once.

Also, make sure your noodles are well-drained before adding them in. Wet noodles will water down the sauce and make things sticky in all the wrong ways.

Serving Suggestions

Ground beef chow mein pairs really nicely with a few simple sides. Steamed jasmine rice on the side is always a crowd-pleaser if you want to stretch the meal even further for a larger group. Egg rolls or spring rolls make a fun addition if you’re putting together more of a spread.

A simple Asian-style cucumber salad dressed with rice vinegar and sesame oil is a refreshing contrast to the rich, savory noodles. Finish it all off with a drizzle of chili oil for a little extra heat.

Equipment Needed

Having the right equipment makes cooking chow mein so much smoother, and a large wok or skillet is really the star of the show here.

Large wok or 12-inch skillet
Large pot for boiling noodles
Colander or strainer
Cutting board and sharp knife
Box grater or microplane (for the ginger)
Small mixing bowl (for the sauce)
Tongs or wooden spatula
Measuring spoons and cups

Prep Ahead Tips

You can get a serious head start on this recipe with just a little planning. The sauce can be whisked together and stored in a sealed jar in the refrigerator for up to 3 days — just give it a stir before using since the cornstarch tends to settle.

All of your vegetables can be sliced, shredded, and stored in airtight containers in the fridge up to 2 days in advance. The ground beef can even be browned ahead of time and refrigerated until you’re ready to pull everything together for a super speedy weeknight dinner.

Budget Tips

This chow mein is already a wallet-friendly meal, but a few smart swaps can stretch it even further. Buy your ground beef in larger bulk packages and freeze what you don’t use — you’ll almost always save more per pound that way.

Cabbage is one of the most affordable vegetables at the grocery store and it adds great volume to the dish. Dried chow mein noodles are typically cheaper than fresh, so grab those if budget is a priority.

Storage & Reheating

Leftover chow mein stores well in an airtight container in the refrigerator for up to 4 days. When reheating, a skillet or wok over medium heat with a small splash of water or soy sauce works much better than the microwave — it revives the texture of the noodles and keeps things from getting gummy.

If you do use the microwave, cover loosely and heat in 60-second intervals, stirring between each one. This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.

Prep Time:15

Cook Time:20

Ingredients

For the Sauce:

3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons cornstarch
3 tablespoons water

For the Chow Mein:

1 lb ground beef
8 oz chow mein noodles fresh or dried
2 tablespoons vegetable oil divided
3 cloves garlic minced
1 teaspoon fresh ginger grated
1 medium yellow onion thinly sliced
2 cups green cabbage shredded
1 cup carrots julienned or shredded
1 cup bean sprouts
3 green onions sliced
Salt and pepper to taste

Instructions

Cook your chow mein noodles according to the package directions, then drain and set them aside. If you’re using fresh noodles, they’ll only need about 2 minutes — dried noodles typically take around 5 to 7 minutes.
While the noodles are cooking, whisk together the soy sauce, oyster sauce, sesame oil, sugar, ground ginger, garlic powder, black pepper, cornstarch, and water in a small bowl. Set that sauce aside for later.
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it apart as you go, until it’s nicely browned all the way through — about 6 to 8 minutes. Drain any excess fat, then transfer the beef to a plate.
In the same pan, heat the remaining tablespoon of oil over medium-high heat. Add the sliced onion and carrots, cooking for about 3 minutes until they start to soften. Toss in the minced garlic and fresh ginger and stir everything together for another 30 seconds until fragrant.
Add the shredded cabbage to the pan and cook for 2 more minutes, stirring frequently. You want the cabbage to wilt down slightly but still have a little crunch to it.
Return the cooked ground beef to the pan, then add the drained noodles and bean sprouts. Pour the sauce over everything and toss well to coat every last noodle and piece of beef. Cook for another 1 to 2 minutes, stirring constantly, until the sauce has thickened and everything is heated through.
Remove from the heat and top with the sliced green onions. Serve immediately and enjoy!

Servings: