Prep Time:
Yield: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