This gluten free beef chow mein recipe came about one night because I was really craving Chinese food in a major way. But I found myself wishing for a healthier version. I wanted to take care of my Chinese takeout craving with real food ingredients. And without a ton of extra additives. My husband reminded me that we had some gluten free chickpea pasta in the pantry and my lightbulb went off. He’s a genius that guy! This beef chow mein recipe is a healthified, gluten-free version of the real thing. It’s also great for busy weeknight dinners and meal prep!
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Beef Chow Mein Ingredients
For this recipe you will first need gluten-free noodles. I am obsessed with Banza Chickpea Pasta. I use it in most of my pasta recipes including my shrimp and asparagus pasta as well as my protein packed baked ziti recipe. The texture is awesome and since it is made out of chickpeas you have a gluten free alternative with a high protein content which I find to be more satisfying.
The other ingredient I swap out to keep this recipe gluten free is the soy sauce. I use Tamari which is a gluten-free alternative. It tastes just like soy sauce and works perfectly in this recipe. If you are avoiding soy you can substitute coconut aminos however the flavor profile will be altered slightly to the sweeter side.
The next thing you will need is your beef. You can use sirloin steak thinly sliced or my personal favorite, shaved beef. My local grocery store as well as Trader Joe’s carries it. I find the thin texture is perfect for getting a nice crisp in the skillet.
After that you will need some basic spices and seasonings along with your chow mein veggies. For this recipe I use broccoli, shredded carrots, water chestnuts and sugar snap peas. You can put your own spin on it and add your favorite veggies or you can even make things even easier and use a frozen bag of Asian style vegetables.
How To Make Gluten-Free Beef Chow Mein
To start this recipe off, we will make the sauce using Tamari, sesame oil, minced garlic, pepper and arrowroot powder. The arrowroot helps to thicken the sauce. Half of this sauce will be used to marinate your sliced beef. I like to do this while I am preparing the rest of the vegetables and boiling my noodles but if you can do it for about an hour before cooking your beef chow mein that’s even better.
When preparing your noodles, you will want to boil them so they are a little less done than al dente. Banza Pasta tends to cook faster than regular noodles so I boiled them for 3 minutes before removing them from heat and they were the perfect parboiled texture. Once they are cooked and strained, just set them aside while you prepare the rest of your meal.
When your vegetables are ready and your beef has had some time to marinate, you will start the process of cooking the beef. I pan fry in a single layer with some avocado oil for about 4 minutes per side to get things nice and crispy.
After your beef is cooked, you will stir fry the vegetables and lastly the noodles and the remaining sauce before mixing everything together and topping with sesame seeds and chili flakes.
The end result is a delicious gluten-free beef chow mein that hits the spot without sacrificing your health! This recipe was great for meal prep and lasted well for about 4 days in the fridge.
This recipe for beef chow mein is quick and easy and perfect for weeknight dinners. It’s gluten-free and a healthy alternative to Chinese takeout.
- 1 package gluten free spaghetti noodles – I like Banza Pasta (aff link)
- 1 lb sirloin, thinly sliced
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 1 8 oz can water chestnuts
- 2 tbs avocado oil
- 2 tbs water
For the Sauce
- ½ cup Tamari Sauce
- 1 tbs arrowroot powder
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- Prepare the sauce by mixing all sauce ingredients together with a fork in a small bowl. Once arrowroot powder is fully dissolved, add your sirloin along with ½ of the sauce mixture to a container or freezer bag to marinate.
- Bring a pot of water to a boil and when ready, break raw noodles in half and add to water. Boil for 3 minutes and then remove from heat and strain. Set aside.
- In a large skillet heat 2 tbs avocado oil. Using tongs, add in beef and pan fry for about 4 minutes per side.
- Remove beef from skillet and set out on a paper towel to soak up any excess oil
- Add vegetables, minus the water chestnuts, to the warmed skillet with 2 tbs of water and cover. Cook until veggies are becoming tender but still crisp (about 3 minutes)
- Remove cover and add in noodles, remaining sauce and water chestnuts. Let cook for about 3 more minutes to allow noodles to begin to crisp up.
- Add in sliced beef and stir fry for one more minute mixing everything together.
- Garnish with sesame seeds and chili flakes.
*Pasta cooking time recommendation is specifically for Banza Pasta. If using something different, check the al dente cooking instructions for your pasta of choice and cook for about 1 minute less*
- Serving Size: 1/4th of recipe
- Calories: 467
- Fat: 18.6
- Carbohydrates: 41.4
- Fiber: 10.4
- Protein: 41.3
Keywords: Gluten-free, healthy, easy