A new year is a new opportunity to find exciting, delicious alternatives to the standard fare we feed ourselves. For example, this lower-carb version of the classic Asian Lo Mein is loaded with spicy, crisp veggies and savory flank steak. We cut out the traditional noodles for a good-for-you zucchini spiral but keep that take-out taste. You could even sub mushrooms for the beef and keep it veggie-centric!
Category: Main Dish
Cuisine: Asian
2 tablespoons Low-Sodium Soy Sauce
2 tablespoons Oyster Sauce
1 1/2 teaspoons Sesame Oil
1 teaspoon Granulated sugar or low-carb granulated sweetene
1/2 teaspoon Ground ginger
1/4 teaspoon Ground white pepper
1/4 teaspoon Red pepper flakes optional
1/2 teaspoon Xanthan gum optional for a thicker sauce
1 tablespoon Extra virgin olive oil
8 ounces Flank Steak thinly sliced across the grain
1/2 medium Yellow Onion
2 Garlic cloves minced
1 Carrot julienned
1 Red bell pepper seeded and thinly sliced
1 Shredded green cabbage
1 medium Zucchini spiral cut into noodles
2 Green onions sliced
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