Quick Beef Lo Mein
A quick and crunchy delicious beef lo mein- a great way to use up leftover pasta or beef! Use your low carb pasta or spaghetti squash for a diabetes friendly entree.
Servings: 4
Calories: 265kcal
Ingredients
- 32 oz. lower sodium chicken broth
- 4-6 oz. spaghetti squash or thin spaghetti
- 1 pound round steak chopped into 2" pieces
- 3 teaspoon oil divided
- ⅓ cup frozen diced onions
- ½ teaspoon minced garlic
- 1 teaspoon fresh minced ginger
- ½ cup sliced fresh mushrooms
- ½ medium size red pepper chopped
- ½ medium sized green pepper chopped
- 1 cup frozen sugar snap peas
beef marinade:
- 2 teaspoons lower sodium soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
Instructions
- Bring chicken broth to a boil and add thin spaghetti. Cook until tender and drain spaghetti (save broth.) Set pasta aside.
- Place beef chunks in a small bowl and add marinade ingredients-stir to coat beef.
- Heat 1 teaspoon oil in a large skillet or a wok on medium high heat.
- Add onions, garlic, ginger and beef to skillet and stir fry until fully cooked- about 4 to 5 minutes.
- Remove beef mixture and set aside.
- Add 1 teaspoon oil to skillet then add cooked pasta and stir fry 2-3 minutes. Remove and set aside.
- Add 1 teaspoon oil to skillet and add mushrooms, peppers and pea pods. Stir fry until crisp tender- about 3 to 5 minutes.
- Add beef and pasta back to veggies in skillet and stir to combine.
- Continue stirring over medium heat until heated throughout.
- Add additional soy sauce and/ or reserved broth as desired for flavor.
Nutrition
Serving: 0.25recipe | Calories: 265kcal | Carbohydrates: 11g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 272mg | Potassium: 802mg | Fiber: 2g | Sugar: 4g | Vitamin A: 821IU | Vitamin C: 48mg | Calcium: 57mg | Iron: 4mg
