If you’re looking for a low-carb meal that’s tasty and filling, this beef lo mein with zucchini noodles is just what you need. It’s a lighter version of the popular Chinese dish, replacing regular noodles with spiralized zucchini. You’ll still enjoy the same rich garlic and soy flavours, but with fewer carbs and calories. Plus, it’s quick to make and perfect for meal prep!
Ingredients You’ll Need
To make this healthy beef lo mein, you’ll need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 large zucchini (spiralized into noodles)
- 12 oz top sirloin beef, sliced thin against the grain
- 2 teaspoons cornstarch
- ½ teaspoon garlic powder
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- Salt, as needed
- 2 teaspoons sesame seeds
Step-by-Step Instructions
Step 1: Prep the Zucchini Noodles
Start by lightly salting the spiralized zucchini. Let it sit for 10–15 minutes to draw out extra moisture. After that, rinse and drain the zucchini well. This helps the noodles stay firm and not soggy later.
Step 2: Marinate the Beef
While the zucchini is resting, prepare the beef. Put the sliced sirloin in a bowl. Sprinkle cornstarch over it and toss to coat evenly. Add garlic powder and soy sauce, then mix well. Let it sit while you cook the zucchini.
Step 3: Cook the Zucchini
Heat olive oil and one-third of the minced garlic in a large skillet over medium-high heat. Once the oil is hot, add in the zucchini noodles. Stir-fry them for a few minutes until they are tender but still a bit crisp.
Drain the cooked zucchini thoroughly. Use a colander and shake gently to remove excess water. You can also pat them dry with paper towels. Set the noodles aside.
Step 4: Cook the Beef
In the same skillet, add sesame oil and the rest of the garlic. Heat over medium-high. Add the marinated beef and cook both sides until nearly done (about 1–2 minutes away from fully cooked).
Step 5: Combine and Finish
Add the drained zucchini noodles back to the skillet. Mix everything well with the beef. Season with a bit of salt or extra soy sauce if needed. Cook just 1–2 minutes more—just enough to warm everything up. Don’t overcook or the zucchini will get watery again.
Step 6: Serve or Store
Sprinkle sesame seeds on top. Let the dish cool before dividing into meal prep containers. Store in the fridge for up to 4 days or freeze for longer.
This low-carb beef lo mein with zucchini noodles is perfect for anyone trying to eat healthier without giving up delicious flavours. It’s light, full of protein, and easy to make. Best of all, it works great for meal prep—just cook once and enjoy tasty, ready-to-go meals all week! Whether you’re cutting carbs or just want a lighter dinner, this recipe has you covered.
FAQs
Can I use regular noodles instead of zucchini?
Yes, you can use regular noodles if you’re not following a low-carb diet. Just boil them and follow the same steps for the beef and sauce.
How long can I store this in the fridge?
You can store the cooked beef lo mein in an airtight container in the fridge for up to 4 days.
Can I freeze this recipe?
Yes, this dish freezes well. Let it cool completely, then pack it into freezer-safe containers. Reheat in a pan or microwave when ready to eat.
Why do I need to salt the zucchini?
Salting helps draw out moisture, so your noodles don’t become watery when cooked. This step helps keep the texture firm.
What cut of beef is best for this recipe?
Top sirloin is a great option because it cooks quickly and stays tender. Flank steak or skirt steak also works well.
