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This Beef and Veggie Lo Mein is a tasty way to enjoy your protein and fiber all in one dish! Make this recipe your own by adding any veggies you'd like.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch & Dinner, Pastas

Ingredients
  

  • 12 oz spaghetti noodles gf
  • 1.5-2 lbs sliced beef strips
  • 1 red bell pepper sliced
  • 2 cups carrots peeled
  • 1-2 cups bean sprouts
  • 1 bunch green onion chopped
  • 1/3 cup chicken bone broth
  • 1/4 cup coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp olive oil
  • 2 tbsp fresh ginger
  • 2 tsp miso paste
  • 2 limes juiced
  • fresh cilantro
  • ground black pepper as desired
  • salt as desired

Equipment

  • 1 large sauté pan
  • 1 large pot
  • 1 colander/strainer
  • 1 spoon or spatula for mixing
  • 1 chef's knife
  • 1 cutting board
  • measuring cups
  • measuring spoons

Preparation
 

  1. Prepare the noodles as the box/package instructs.
  2. Wash and prepare the vegetables. Chop the green onion, slice the red pepper, and peel the carrot. Peel and mince the ginger. Mince the cilantro.
  3. Add the olive oil and beef strips to a large sauté pan on the stove. Turn the stove to a medium-high heat. Add salt and pepper as desired.
  4. Let the beef cook, then lower the heat and add the vegetables until they are softened.
  5. Add chicken bone broth, coconut aminos, rice vinegar, minced ginger, and miso paste. Stir everything together.
  6. Squeeze in fresh lime juice and sprinkle fresh cilantro on top.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Substitute beef for chicken, shrimp (contains shellfish), tempeh (contains soy), or another protein source.
  • Add any of your favorite vegetables. Consider adding green beans, snap peas, bok choy, baby corn (contains corn), asparagus, or mushrooms. 
  • Use any other favorite noodle. 
* Any changes to the original recipe may alter the time, taste, temperature, and/or allergen content!