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 tsp sesame oil
- 1 tsp 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