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prep time
30 min
cook time
1 h 5 min
ready time
1 h 35 min
Low Carb Fried Beef Chow Mein
Enjoy this copycat version of beef chow mein as your lunch or dinner. Strips of sirloin tip are fried in a hot wok and coated in a glossy brown sauce. The fried beef is served over spaghetti squash “chow mein” made with mixed fried vegetables. Not only does this Keto imitation takeout meal taste just right, but it texturally has all your favorite things about Chinese takeout. Your Keto chow mein has a mix of crisp and tender sauteed vegetables, just enough frying oil from the wok, and a slightly sticky sweet & salty sauce. You can top your beef chow mein with sesame seeds, extra red pepper flakes, or flakes of roasted seaweed, which are all Keto-friendly. For meal prepping, just make sure to let your chow mein cool before you store it in air-tight containers. You can keep the finished beef chow mein in your refrigerator for up to 5 days and simply microwave it to reheat it.
Other Keto Takeout Recipes To Try
Carb Manager has a variety of takeout-style recipes that have been modified for the Keto diet. If you want to include other recipes with your beef chow mein, try the Carb Manager Low Carb Kung Pow Chicken Takeout recipe. Search the term “fried rice” in the recipe search bar to find several Keto fried rice recipes to go along with your theme. Other takeout-style Keto recipes include the Carb Manager Keto Wonton Soup and Crab Rangoon recipes.
I Don’t Have A Wok
Dishes such as chow mein are best made in a wok because a wok is specially designed for cooking foods at very high temperatures. If you don’t have a wok at home, you can still use a standard non-stick frying pan. When frying ingredients in a standard frying pan, you may wish to utilize a splatter screen, since the ingredients need to be cooked at very high heat. You may also adjust your stove heat to help you out, but you may lose some of that browning you see photographed.
Jessica L.
Net Carbs
6.8 g
Fiber
2.1 g
Total Carbs
8.9 g
Protein
14 g
Fats
11.6 g
189 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Spaghetti Squash Cooked With Salt
12 oz
Olive Or Extra Virgin Olive Oil
1 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Bok choy
2.5 oz
Red pepper
2 oz
Scallions
0.75 oz
Avocado oil
0.5 tbsp
Garlic
2 tsp, chopped
Ginger
1 tsp
Sauce Soy
1 tbsp
Beef Loin Bottom Sirloin Butt Tri-tip Separable Lean Only Trimmed To 1/4" Fat All Grades Raw
8 oz
Salt
0.5 tsp
Black pepper
0.25 tsp
Onion powder
0.13 tsp
Garlic powder
0.25 tsp
Crushed Red Pepper Flakes
0.5 tsp
Sauce Soy
1 tbsp
Paleo Baking Flour
1 tsp
Avocado oil
0.5 tbsp
Recipe Steps
steps 8
1 h 35 min
Step 1
Turn on your oven to preheat to 400 degrees and spray a clean sheet tray with pan spray. Prepare a large spaghetti squash by removing the stem and slicing it in half lengthwise. Use a spoon to scrape out the seeds and loose fibers from the centers of the squash halves. With the squash open-faced, drizzle the olive oil all over the visible flesh. Season the same areas with salt and pepper.Step 2
Flip the squash halves over onto the sheet tray, so the hard exteriors are facing up. Roast the squash in your oven for 45-60 minutes, or until the flesh is soft enough the pull it apart into “spaghetti” with a fork. Check the spaghetti strands for al dente tenderness - you don’t want them to be too firm or too soft to enjoy. When all the squash is pulled into spaghetti, transfer it to a large mixing bowl, discarding the squash exterior. The spaghetti squash weight listed in the ingredients is the amount of cooked spaghetti squash you’ll be using in the recipe.Step 3
Set the appropriate amount of spaghetti squash aside to cool in the large mixing bowl. Meanwhile, prepare the bok choy, red bell pepper, and green onion by slicing them all into thin strips. Think of how the sliced vegetables in the noodles you receive from Chinese takeout look as you slice your own. The closer to a thin Julienne cut you can make, the better your dish will turn out.Step 4
Heat the avocado oil in a wok over very high heat. If you don’t own a wok, a non-stick skillet will do. When the avocado oil is hot enough for frying, add the sliced vegetables to the wok. Gently toss the vegetables in the oil until they start browning. Stir minced garlic, minced ginger, and soy sauce into the vegetables. As the soy sauce steams, toss the vegetables until they fry to a very soft texture with a variety of dark golden brown colors throughout.Step 5
When the vegetables are done, pour them with any excess oil from the wok into your large mixing bowl of spaghetti squash. Gently fold the hot ingredients together until you have an even chow mein mixture. A pair of tongs will be best for folding the ingredients together. Leave the vegetable chow mein aside and return your wok or non-stick pan to your stove.Step 6
Prepare the beef by slicing it into thin strips. You may also buy sirloin tip beef in small cubes, which may be packaged as “beef for chop suey” at your grocery store. In a small mixing bowl, toss the strips or cubes of beef with salt, pepper, onion powder, garlic powder, and red pepper flakes. If you don’t like spicy foods, you may either reduce or omit the red pepper flakes. Also, whisk together the soy sauce and paleo flour together in a small dish, and set this next to your stove to use in the next step.Step 7
Heat the final amount of avocado oil in your wok on high heat until it’s hot for frying. Add the seasoned beef to the hot oil and toss as the beef browns. Continue cooking on high heat until the beef is cooked throughout and has fried edges from the hot oil. Reduce the stove heat to a medium setting, and pour the thickened soy sauce into the wok. Stir the contents of the wok as the sauce reduces and thickens around the beef.Step 8
When the beef is coated in glossy soy sauce, set the wok aside the cool and let the sauce finish thickening. When it’s cooled, you can pour all the wok contents into the large mixing bowl of chow mein. Again, use a pair of tongs to gently fold the ingredients together until you have an even chow mein mixture and everything has been touched by the glossy, thickened soy sauce. Serve approximately 6 ½ ounces of beef chow mein per person.
