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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Chinese
Diet: Diabetic, Low Calorie
Servings: 4
Calories: 265kcal
- 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
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.
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