#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
5 min
cook time
20 min
ready time
25 min
Low Carb Beef Lo Mein
You don’t have to miss your favorite takeout on the Keto diet. This Keto friendly Chinese food recipe is a classic: beef lo mein. You’ll be making your meal with low-carb shirataki noodles. These noodles come in different cuts but look for any style that is long and thin like lo mein. Many brands of shirataki noodles make a ramen-style of noodle, which you can use. Keto-friendly vegetables are tossed in like a stir-fry: celery and cabbage. With the tender beef, fried noodles, and sauteed veggies ready, all that’s left is a savory brown sauce. No lo mein is complete without the thick and sticky brown lo mein sauce everyone loves. Enjoy with chopped green onion on top with extra soy sauce or red pepper flakes.
What are shirataki noodles?
Shirataki noodles are made from yam flour and lots of water. That’s why they’re so low-carb! Shirataki noodles can be found packaged in water and kept in a refrigerated section at the grocery store. They can also be packaged in a dry setting in a gluten-free aisle, but you may need to prepare this type of shirataki noodles before using them in the lo mein recipe.
Are Miracle Noodles shirataki noodles?
Yes, any brand similar to Miracle Noodles are shirataki noodles. Check the ingredient list on your packaging and look for yam flour. As long as your noodles are similar to the ingredients listed, your macros should be the same.
What type of beef to use
Beef used for lo mein can vary, but opt for a cut of sirloin. If you’re lucky, your grocery store or butcher may already have cuts of meat packaged as “beef for stir fry” or “chop suey beef”. These cuts will have tender pieces of beef with subtle fat marbling that will cook quickly in a pan.
Net Carbs
7.9 g
Fiber
2.6 g
Total Carbs
13.8 g
Protein
39.6 g
Fats
17.2 g
350 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Roast beef, bottom round, visible fat eaten
8 oz
Soy sauce, low sodium
1 tbsp
Sesame oil
0.5 tbsp
Brown Sugar Replacement
1.5 tsp
Beef broth
1 cup
Soy sauce, low sodium
1 tbsp
Sesame oil
0.5 tbsp
Tapioca Flour
4 tsp
Onion powder
0.25 tsp
Garlic powder
0.13 tsp
Scallions
0.13 cup
Celery
3 oz
Cabbage, green, raw
3 oz
Shirataki Noodle
4 oz
Recipe Steps
steps 6
25 min
Step 1
Make sure your beef is cut into either thin strips or small cubes. Refer to the top of the recipe for more information on what cut of beef to use for the lo mein. Add the beef, soy sauce, sesame oil, and brown sugar substitute to a mixing bowl. Fold the ingredients over until the brown sugar dissolves and the beef is coated.Step 2
Begin heating a wok or nonstick saute pan on high heat. When the wok is hot, add the beef. Cook and stir the beef at high heat until the beef browns and the sauce reduces and caramelizes onto the meat.Step 3
Transfer the beef to a safe place to rest and return the wok to your stove. Make the lo mein sauce by whisking together the beef broth, soy sauce, sesame oil, tapioca flour, onion powder, garlic powder, and chopped green onion. Leave the sauce aside while you prepare the next ingredients.Step 4
Thinly slice fresh celery and cabbage while you reheat your wok at high heat. Before any leftover sauce from the steak burns in your wok, add the vegetables. Cook the vegetables down until the cabbage is translucent and the celery is very soft. If the vegetables start to brown, add ¼ cup of water to the hot wok as needed until the vegetables cook down properly.Step 5
Drain your package of shirataki noodles and add the proper amount to your hot wok. Gently unravel the noodles with a spoon while they start to fry in the hot pan with the celery and cabbage. Once the noodles are golden brown all over, pour all the sauce you made in Step 3 into the wok.Step 6
Let the sauce bubble, thicken, and reduce for 1-2 minutes. Add the beef back to the wok, then stir the ingredients as the sauce continues to reduce. Once the sauce is thick and sticking to your noodles, your lo mein is ready to eat.
Comments
SplendidAvocado237651 2 years ago
Tapioca flour has more carbs than regular flour. Not keto
Iduna 2 years ago
2 tsps per serving is a very small quantity, however, if the recipe, as written does not fit within your macro allotment you could substitute with a smaller amount of xanthan gum