Low Carb Beef Lo Mein

Ingredients

• 2 tablespoons Low-Sodium Soy Sauce
• 2 tablespoons Oyster Sauce
• 1 1/2 teaspoons Sesame Oil
• 1 teaspoon Granulated sugar or low-carb granulated sweetene
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground white pepper
• 1/4 teaspoon Red pepper flakes optional
• 1/2 teaspoon Xanthan gum optional for a thicker sauce
• 1 tablespoon Extra virgin olive oil
• 8 ounces Flank Steak thinly sliced across the grain
• 1/2 medium Yellow Onion
• 2 Garlic cloves minced
• 1 Carrot julienned
• 1 Red bell pepper seeded and thinly sliced
• 1 Shredded green cabbage
• 1 medium Zucchini spiral cut into noodles
• 2 Green onions sliced

Instructions

1. Whisk together the soy sauce, oyster sauce, sesame oil, sugar, ginger, white pepper, red pepper flakes (if using), and xanthan gum (if using). Set aside.
2. Heat olive oil in a large skillet or wok set over medium-high heat. Add the sliced steak to the skillet. Cook, stirring frequently, until no pink remains, about 4 to 5 minutes. Transfer cooked meat to a clean plate or bowl.
3. Add onion to the same skillet you cooked the beef in and saute for 2 to 3 minutes. Add garlic and saute for 30 seconds to 1 minute more.
4. Add carrot and bell pepper to onion and garlic and saute for 3 to 4 minutes. Add the cabbage and saute for 1 to 2 minutes more.
5. Add the beef back to the skillet. Pour the sauce over the skillet and stir to combine.
6. Add the zucchini noodles to the skillet. Working quickly, use tongs to toss the noodles with the sauce, meat, and vegetables. Cook for 1 to 2 minutes to just heat the noodles, then remove from the heat and serve. Be careful not to cook the zucchini noodles any longer or it will result in mushy noodles and watery sauce.