If you are craving beef lo mein, enjoy this healthier version which you can make from home in no time flat!

Instead of ordering beef lo mein take-out which is loaded with refined carbohydrates and excessive oil, you’ll fall in love with this low-carb, full-flavored, nutritious version!

what is lo mein?

Lo mein is a stir-fried noodle dish. Long, soft noodles are tossed with a savory and sweet sauce with beef, chicken, shrimp or pork, plus veggies. The end result is a bowl of pure deliciousness!

what are lo mein noodles made of?

Both lo mein and chow mein are made from the same type of Chinese noodle. This noodle is made from wheat flour and eggs, similar to Italian pasta.

are beef lo mein noodles gluten free?

Because lo mein noodles are typically made with wheat flour noodles, they contain gluten unless stated on the package.

With that said, there are many types of noodles (gluten-free and even, low-carb!) that work like a charm.

To make low carb, paleo lo mein, I used shirataki konjac pasta which can be found in organic sections of grocery stores or bought on Amazon. You can also any low carb noodles you like.

In this recipe I supplemented the shirataki noodles with zoodles which was fantastic. Brown rice noodles are a great gluten-free option (although not low-carb).

Of course, any noodle of choice will work, low-carb or not. Spaghetti noodles work fine!

what vegetables do I use with lo mein?

I like to take this opportunity to load up on veggies. Basically, whatever is in my fridge gets tossed in. For this recipe I used mushrooms, sweet onion, spinach and carrots but you can’t go wrong with any veggies you use.

Other ideas include: red pepper, carrots, spinach, bok choy, snap peas, cabbage or broccoli.

Feel free to change the protein too. Shrimp, chicken and pork are great substitutes for beef.

how to make beef lo mein

sauce

The sauce takes seconds to make and you can easily tweak it based on your dietary needs. I like to use low-carb sweeteners so this recipe calls for xylitol. Other low-carb options include monk-fruit, like Lakanto granlular or erythritol like Swerve granular.

To make this Paleo-compliant, use honey and for Whole30, use dates (or date paste). All other ingredients are paleo, whole30 and keto.

Combine the ingredients in a pot and simmer over medium heat, then reduce to a low bubble while you prepare noodles, veggies and beef.

noodles

Cook the noodles according to package directions. Drain and set aside.

To make this keto, use shirataki or zoodles. To make this paleo or Whole30, use zoodles.

I was a little skeptical using the shirataki noodles because they’re packaged differently with no cooking involved. They were delicious and have become a staple in my house!

veggies

Heat the sesame oil in a large wok or skillet. Add the vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Put aside in a bowl while you cook the beef.

beef

I used skirt steak for the beef. Because skirt steak has a lot of connective tissue running through it, you want to cut it very thin (so it only takes 2 or 3 minutes to cook).

Flank steak, ribeye or top sirloin will work great in this recipe. Whatever cut you choose, make sure the beef achieves a nice golden color.

Add everything back to the pan, including the sauce and stir to combine. Serve with toasted sesame seeds or green onions.

how to store low mein

Store the lo mein in an airtight container in the fridge. It will last for 3-5 days! The good news is that the sauce gets richer as it marinates in the fridge!

other paleo, keto or whole30 meals you’ll enjoy:

Lastly, if you make this beef lo mein, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

beef lo mein

Author: Karen
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25-30 mins
Yield: 3–4 servings 1x

Description

You’ll love these noodles tossed in a savory and sweet sauce (with a touch of heat), tender beef and market fresh vegetables. The end result is a bowl of pure deliciousness!

Scale

Ingredients

2 tablespoons coconut, avocado or olive oil
1 cup sliced mushrooms (I used portabellas)
1 onion sliced thin
1 carrot julienned or shredded
2 cups fresh spinach
sea salt to taste
1 1/2–2 cups skirt steak, thinly sliced (substitute with protein of choice)
12 ounces shataki noodles (see notes for substitutes)

For the sauce

½ cup bone broth (stock or vegetable broth)
3 tablespoons coconut aminos
1 teaspoon toasted sesame oil
1 teaspoon sugar, xyllitol, erythritol or honey
1 teaspoon chili garlic sauce or hot sauce of choice
1 to 1 ½ inches peeled ginger, grated or minced (or 1 teaspoon ground ginger)
2 cloves garlic, grated or
1 teaspoon arrowroot or tapioca starch

Instructions

For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles.
If using shataki noodles, rinse in colander and put aside. If using other noodles, following directions on the box and put aside when done cooking.
Heat oil in a large nonstick skillet over high heat, add vegetables and cook until fork tender (approx. 5-6 minutes). Remove veggies and add steak. Cook until browned w/ pink center (this should be sliced thin so will only take 2-3 minutes). Add veggies and noodles back to the pan. Add sauce.
Toss to combine and serve topped with scallion tops and sesame seeds.

Keywords: lo mein, beef lo mein, healthy lo mein, lo mein recipe

beef lo mein (paleo, keto, whole30 variations)

what is lo mein?