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Beef Lo Mein

Juicy slices of steak and crunchy water chestnuts make this both lighter and tastier than takeout.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
399 calories per serving


> 1 (12 oz) pkg gluten-free spaghetti
> 1 bunch green onions
> 2 (about 1/2 lb each) thin boneless NY strip steaks
> 1 (8 oz) can sliced water chestnuts
> 1 tbsp peanut oil
> 1 cup diced tri-color peppers
> 2 cups snow peas
> 1 tbsp minced garlic
> 1/4 cup gluten-free tamari soy sauce


Cook the spaghetti according to package directions. Thinly slice the green onions. Trim excess fat from the steaks and thinly slice. Drain the water chestnuts.
In a 12-inch skillet, heat the oil on medium-high. Add beef and season with salt and pepper. Cook 5 min., until browned, stirring occasionally. With slotted spoon, transfer to a bowl. To same skillet, add the peppers and snow peas. Cover and cook 3–5 min., until snow peas are tender, stirring often. Add the garlic and green onions, reserving ¼ cup green onions. Cook, uncovered, 2 min., stirring often.
Add the tamari, water chestnuts, and reserved beef, along with its juices. Cook 1 min., stirring. Add cooked spaghetti and cook 1 min., until well coated, stirring often. Garnish with reserved green onions. Serve immediately.


Hit this with some sriracha for a big burst of tangy spice.

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