Begin by chopping and preparing all your vegetables: thinly slice the onion, red bell pepper, and mushrooms. Be sure to wash the snow peas and have your sauces measured out.

In a large pot, bring salted water to a vigorous boil and cook your lo mein noodles according to the package directions for about 4-6 minutes or until al dente.

In a large skillet over medium-high heat, add the lean ground beef and cook for about 8-10 minutes, stirring frequently until browned. Transfer to a plate, draining excess fat.

In the same skillet, drizzle in a tablespoon of olive oil and add the sliced onion. Sauté until translucent, then add red bell pepper, mushrooms, and snow peas, cooking until tender-crisp.

Return the beef to the skillet, then add beef broth, hoisin sauce, soy sauce, sriracha, vinegar, brown sugar, cornstarch, grated ginger, and minced garlic. Let the mixture simmer for 30 seconds.

Add the drained noodles to the skillet and toss for 1-2 minutes until well coated in the sauce. Season with salt and pepper to taste.

Serve the Ground Beef Lo Mein in bowls, garnished with chopped scallions.