Beef Lo Mein is one of those universally loved dishes that is cheap, nutritious, and extremely simple to make. The same is true for its paleo version – and zoodles make a perfect paleo substitute for noodles!
Ingredients in the paleo beef lo mein
I’ve always loved beef lo mein, so I will be using flank steak in this recipe. I imagine you could easily cook the same recipe using chicken, and it would be just as good. You can also use different veggies.
I simply used the vegetables I had on hand: onion, garlic, peppers, and broccoli. You could also add water chestnuts, snap peas, and pretty much whatever else you like in your paleo beef lo mein!
The trick to tender flavorful beef in your lo mein is marinade. I like to cut up the flank steak into thin pieces and leave it in a marinade overnight in the fridge. This makes the beef very delicate and gives it that extra flavor.
If you don’t have that much time, you can marinate the beef for as little as 30-40 minutes. It still comes out tasting great, and you’ll be adding more sauce to it later, anyways.
The best part about this easy paleo beef lo mein dish is that it’s made using just one pan. You all know how much I love keeping dirty dishes to a minimum, right? 👌
Paleo health factor
This is a great dinner to make when you want to use up the veggies you have left over in the fridge. This paleo beef lo mein is significantly healthier than its takeout cousin! With this recipe you get the same delicious food, except without the bad ingredients like:
- soy sauce
- high sodium
- high fructose corn syrup
Instead of soy sauce we’ll be using coconut aminos, and instead of sugar we will use some raw honey. Making these small changes makes this recipe lighter, healthier and even tastier!
I use sesame oil to give it that authentic Asian flair, and make the sauce from scratch to include all my favorite flavors. You can go as crazy as you like with it to suit your preference!
- 1.5 lb flank steak, sliced into thin pieces
- 1/2 cup coconut aminos, divided into 2 x 1/4 cup servings
- 1tbs minced ginger (or 1 tsp dried ginger)
- 2 cloves minced garlic
- 1 tsp vinegar
- 1 tsp fish sauce
- 2 tsp sriracha, divided into 2 x 1tsp servings
- 3 cloves chopped garlic
- 1 tbsp sesame oil
- 2 rainbow peppers, chopped
- 1 red onion, chopped
- 2 cups chopped broccoli
- 1 carrot, chopped
- 2 tbsp honey
- 2 zucchinis, sliced into "noodles"
- Prepare the meat by slicing it, placing in a bowl and adding: 1/4 cup coconut aminos, minced ginger, minced garlic, 1 tsp vinegar, 1 tsp fish sauce, and 1 tsp sriracha. Mix the meat with marinade and place in the refrigerator for at least 30 minutes.
- When ready, heat sesame oil on a pan and add chopped garlic.
- Let it brown for a few minutes, then add beef.
- Let the beef brown on both sides for 6-8 minutes.
- Add the chopped peppers, broccoli, red onion and carrot. Let it cook for another 5-10 minutes.
- Finally, add zucchini "noodles" and mix them into the beef and vegetable mixture.
- Pour in the remaining 1/4 cup coconut aminos, 2 tbsp honey and 1tsp sriracha.
- Let simmer and stir occasionally until the zucchini noodles are tender (similar to al-dente pasta).
- Serve with a green onion garnish & enjoy!