This Beef Lo Mein recipe is so simple, so yummy and comes together in about 20 minutes! The sauce is very flavorful and it’s full of colorful veggies. Has anyone ever told you to eat the rainbow?! Well this recipe makes it easy to do that!
Brown rice and quinoa spaghetti: You can use regular spaghetti or ramen noodles for this recipe, however I love the nutritional benefits of brown rice and quinoa and I also find it easier to digest. Win!
Ground beef: I buy organic beef, so I buy “lean” ground beef. You could also use ground turkey in this recipe.
Veggies: You can mix it up! Use what you have in your fridge.
Soy Sauce: If you don’t eat soy, you can easily substitute coconut aminos instead
Hoisin Sauce: A popular sauce in asian cuisine, hoisin sauce is a thick dark sauce with a sweet and salty flavor. It can be found in the asian food aisle of regular grocery stores
Maple Syrup: make sure you buy the real stuff… no fake maple syrup here!
How to Make Beef Lo Mein
Cook the noodles according to package instructions. If you are using brown rice and quinoa noodles, be sure to use a fork to break them apart as they cook. If you don’t, you’ll likely get a bunch stuck together. Place the beef in a large skillet and cook just until brown, remove and set aside. It’s ok for there to be a little pink, it will finish cooking when we put it back in the skillet and this will prevent us from over cooking it. Pour the veggies into the skillet and cook for about 5 minutes, stirring often. Pour the beef back into the skillet, mix and then pour the sauce overtop. Mix again and cook for another 5 minutes. Scoop into bowls and top with sesame seeds and green onions and enjoy!
16 oz brown rice and quinoa spaghetti noodles Sauce: Toppings:
1 lb lean ground beef
About 4 cups total:
Red cabbage, chopped
Bok choy, chopped
Red pepper, sliced
Green onion, chopped
4 tbsp soy sauce
4 tbsp hoisin sauce
1 tbsp rice vinegar
2 tbsp maple syrup
2 tbsp sesame oil
16 oz brown rice and quinoa spaghetti noodles