Ground Beef Chow Mein Recipe

Overhead view of chow mein in a skillet with noodles, seasoned beef, and vegetables with red sauce on the side.

Ground Beef Chow Mein Recipe

A quick and flavorful noodle dish made with ground beef, crisp veggies, and a savory sauce—all tossed together in under 30 minutes.

Course Lunch or Dinner

Cuisine Asian

Prep Time 20

Total Time 20

Servings servings

Calories 393kcal

Author Deb Clark

Equipment

1 Large skillet
1 stockpot

Ingredients

8 ounce spaghetti broken in half
1 pound ground beef
2 cloves garlic minced
1 teaspoon fresh ginger or ½ teaspoon ground ginger
12 ounce bag coleslaw mix, I used a bag of tri-color coleslaw.
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons oyster sauce or hoisin if that’s what you’ve got
1 tablespoon sesame oil
½ cup pasta water
optional toppings thinly sliced green onions, sriracha sauce, or chili garlic sauce

Instructions

Boil the spaghetti in salted water until just tender. Drain, saving ½ cup of the pasta water and set aside.
In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess grease if needed.
Add garlic and ginger to the skillet. Stir for about 30 seconds until fragrant.
Stir in soy sauce, brown sugar, oyster sauce, sesame oil, and broth. Let it bubble for 2–3 minutes so everything gets cozy.
Add the coleslaw mix and cooked noodles. Toss well and cook another 2–3 minutes until the cabbage softens but still has a little bite.
Taste, and adjust seasoning if needed. Top with green onions or a little heat if that’s your thing.

Notes

Optional add-ins - a handful of spinach adds a pop of color and a more freshness. Broccoli florets, snowpeas, sliced carrots, or bell peppers are great additions to this recipe.

Store in a air tight container, refrigerated up to three days. I don't recommend freezing leftovers. The pasta will get mushy.

Nutrition