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Easy beef lo mein in large hex clad with chop sticks
Penny Kovacs

Easy Beef Lo Mein

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Enjoy this Easy Beef Lo Mein with tender bites of steak, sautéed with fresh broccoli, carrots, water chestnuts, and glass noodles tossed in a sweet-savory coconut aminos sauce. This homemade, one pan dish is healthier and better than takeout! It's Paleo and Whole30 friendly too.
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Ingredients Method

Ingredients
  

  • 1.25 lb Rib eye steak pat dry and slice into thin strips. Skirt steak or flank can also be used.
  • 1 head Fresh broccoli cut into florets
  • 2 Tbsp Sesame oil
  • 3.5 oz Glass noodles
  • 1 cup Carrot sticks
  • 5 oz Water chestnuts sliced, note can weight before draining is 8 oz.
  • 5 pieces Green onion sliced
  • 1/2 cup Coconut aminos
  • 2 cloves Garlic minced
  • 1 Tbsp Arrowroot powder or arrowroot flour
  • 1 Tbsp Rice vinegar
  • 1/2 tsp Salt if needed
  • 1/2 tsp Black pepper

Method
 

  1. Pat the steak dry with paper towels and slice into thin strips.
  2. In a small bowl whisk the coconut aminos, minced garlic and arrowroot powder and set aside.
  3. In another bowl, place the glass noodles and carefully pour boing water to cover them and let sit for 10 minutes. Then drain the noodles.
  4. Heat the sesame oil in a large pan on medium high and cook the steak strips for 2 minutes each side. Move to a plate.
  5. Lower the heat to medium and add the broccoli, carrots and onions stirring occasionally for five minutes.
  6. Add the coconut aminos mixture, stirring well and allow sauce to thicken.
  7. Add the glass noodles, steak slices, water chestnuts, rice vinegar, salt and pepper to the pan, stirring to coat with the sauce.
  8. Simmer five minutes.
  9. Enjoy!

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