8 oz lean ground beef, 80/20
8 oz lo mein or spaghetti noodles
1 small boy choy, thinly sliced
½ white onion, thinly sliced
2 carrots, julienne or cut into coins
1 clove garlic, minced
1 tablespoon light soy sauce
1 tablespoon vegetable oil
½ teaspoon white sugar
½ teaspoon Kosher salt
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine
1 tablespoon dark sesame oil
sesame seeds, to garnish
In a large pot, prepare the noodles according to the package instructions for "al dente." Drain and rinse the pasta to stop the cooking process. Set noodles aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add ground beef to the wok. Stir and break up with a spatula. Add garlic, light soy sauce, sugar, and stir to combine. Sauté and allow beef to cook until fully browned, about 4-6 mins.
Add the bok choy, onion, and carrots to the wok, and continue to stir fry until the boy choy becomes a bright green color.
Then add dark soy sauce, rice wine, and dark sesame oil.
Add cooked noodles to the wok and toss to combine the noodles, beef, and vegetables and toss to fully coat the dish. Allow to sit until the sauce has come up to temperature and the dish is fully cooked.
Transfer the lo mein to a serving platter, or serve onto individual plates. Garnish with sesame seeds and serve hot.
Pro-tip: Add or replace any vegetables or proteins you like in this dish. It is very versatile!
Pro-tip: Kick it up by garnishing with a little garlic chili or Sriracha sauce.