30-Minute Sweet Spicy Ground Beef Lo Mein Stir-Fry
A vibrant Asian-inspired noodle stir-fry featuring tender ground beef tossed with al dente lo mein noodles in a glossy sweet soy and Thai chili sauce. Crisp bell peppers and toasted peanuts add texture while fresh cilantro and lime brighten each bite. The Korean chili flakes bring customizable heat to this quick weeknight dinner that comes together in under 30 minutes. Perfect for busy families craving bold flavors with minimal cleanup.
Ingredients
- ½ ounce Peanuts, roughly chopped
- 2 unit Scallions, trimmed and thinly sliced, whites separated from greens
- 1 unit Green Bell Pepper, halved, cored, and thinly sliced
- 1 unit Lime, zested and quartered
- ¼ ounce Cilantro, roughly chopped
- 4 ½ ounce Lo Mein NoodlesRice Noodles1:1gluten-free
Adjust cooking time
- 1 teaspoon Garlic Powder
- 10 ounce Ground Beef
- 4 tablespoon Sweet Soy Glaze
- 1 ounce Sweet Thai Chili SauceSriracha1:2spicy
Reduce quantity, add sugar
- 1 teaspoon Korean Chili Flakes, to taste
- Salt
- Pepper
- 1 tablespoon Cooking Oil
- 1 tablespoon Butter
Instructions
- 1
Bring a large pot of salted water to a boil and wash and dry all produce
- 2
Roughly chop peanuts and trim and thinly slice scallions, separating whites from greens
- 3
Halve, core, and thinly slice bell pepper
- 4
Zest and quarter lime and roughly chop cilantro
- 5
Add noodles to boiling water and cook, stirring occasionally, until al dente
- 6
Drain noodles and set aside
- 7
Heat a large dry pan over medium-high heat and add peanuts
- 8
Cook peanuts, stirring occasionally, until golden and fragrant
- 9
Turn off heat and transfer peanuts to a plate, then wipe out pan
- 10
Heat oil in same pan over medium-high heat and add scallion whites, bell pepper, and half the garlic powder
- 11
Season with salt and pepper and cook, stirring, until tender and lightly browned
- 12
Transfer vegetables to a plate and reserve pan
- 13
Add more oil to same pan over medium-high heat and add ground beef
- 14
Season with salt and pepper and cook, undisturbed, until browned on bottom
- 15
Break up beef into pieces and cook until cooked through
- 16
Stir in vegetables, sweet soy glaze, chili sauce, butter, and chili flakes to taste
- 17
Cook, stirring, until well coated, then remove from heat
- 18
Add drained noodles, lime juice, and lime zest to pan and toss to coat
- 19
Season with salt and divide between shallow bowls
- 20
Top with peanuts, scallion greens, and cilantro
- 21
Serve with remaining lime wedges on the side
Tips
Toast the peanuts in a dry pan first to enhance their nutty flavor and add extra crunch to the finished dish.
Cook the ground beef undisturbed initially to develop a good sear before breaking it up for better texture and flavor.
Add chili flakes gradually to taste since heat preferences vary, and you can always add more but cannot remove it.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Prep vegetables and cook noodles up to 1 day ahead
Serve immediately while hot for best texture
Common Mistakes
Cook beef undisturbed initially to avoid steaming and develop proper browning
Add noodles at the end to avoid overcooking and mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute the ground beef with crumbled firm tofu or plant-based ground meat, cooking until heated through and lightly browned.
What if I cannot find lo mein noodles?
Use any fresh or dried Asian wheat noodles like chow mein, or substitute with spaghetti or linguine cooked according to package directions.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until heated through.