Spicy low carb beef lo mein is a miracle of textures and flavors. Sweet, spicy, tangy — it’s all here for you with just 4.9 net carbs and around 315 calories. Yes, really. You’ve got enough wiggle room to add a tablespoon of chopped cashews or peanuts if you like!
I love Asian food. I don’t care if it’s Korean, Thai, Chinese, Japanese, or some American knock-off. I love the stuff. And noodles? Noodles are the best.
Except when you can’t have them and you plate looks a little weird because not only is the heavy-on-the-carbs sauce gone… so are the noodles. At that point it’s like what’s the point?
I am sitting at my kitchen table surrounded by the family’s Easter Basket leftovers. Chocolate bunnies. Jelly beans. Cadbury eggs… oh my!
It would be bad except that I am eating this spicy low carb beef lo mein and honestly I don’t care about their stupid chocolate bunnies. I find that if I can give myself big flavor then I don’t cave to the cravings as easily. It still happens, of course, but not so much. And I keep reminding myself that we rented a condo on Padre Island this summer so … bathing suits.I turn 55 in a couple of weeks and my birthday wish is to make my husband look like a cradle robber when we go on vacation.
With dinners like this I think I can do it.
So obviously we can’t do noodles, right? Still, sliced cabbage fills in nicely. It holds the spicy peanut sauce and is a pretty base for the simple flank steak and pepper stir fry. There is nothing complicated or hard about this except trying to decide if you want it three times this week or five. I can pretty much promise that you are not going to get tired of it.
If you don’t use soy you can use coconut aminos. It’s just as good. 🙂
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Spicy Beef Lo Mein
- 3/4 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons oil red chile sesame
- 1/4 teaspoon ginger
- stevia White powdered as needed for sweetness
- 1 cup green pepper diced
- 1/2 cup celery sliced
- 1/2 pound cabbage sliced into strips
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 4 tablespoons soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon hot sesame oil
- Slice the flank steak up in thin strips.
- Add salt and pepper as preferred - remember that the soy sauce is salty so be light handed.
- Add the sesame oil to a wok or frying pan and let it get very hot.
- Add in the meat and stir fry until the outside caramelized and turns golden.
- Add in the ginger, green pepper, celery, and stevia if needed.
- Saute for a minute or two and add the 2 tablespoons of soy sauce.
- Simmer until the sauce dissipates and the meat is coated with it but don't let it scorch or burn.
- Remove to a clean plate.
- Add a little more oil to the pan if needed and then add the cabbage.
- Stir fry until tender and it begins to caramelize around the edges.
- Mix the sauce ingredients together until blended.
- Pour over the cabbage and mix well.
- Heat, stirring, for a minute or so -- or until the cabbage is coated with the sauce.
- Divide the cabbage in 4 servings, mounding it in the center of 4 plates.
- Spoon the beef mixture over the top of each mound of cabbage.
- Sprinkle with sesame seeds if desired.
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