Steak & Veggie Lo Mein

Yield: Serves 6-8  |  Prep time: 20 minutes  |  Cook Time: 25 minutes

Recipe by Mariah Reil, MS, RD, LN

Ingredients:

2-3 Reil Ranch grass-fed New York steaks

8 oz high fiber spaghetti noodles (such as whole wheat or chickpea based)

1 large carrot, julienned

½ head green cabbage, sliced

1 cup broccoli

1 red pepper, sliced

1 onion, sliced

4 cloves garlic, minced

1 ½ tbsp. olive oil

Sauce:

¼ cup low sodium broth (beef, vegetable, or chicken)

3 tbsp low sodium soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp brown sugar

Optional garnish:

Sliced scallions

Sesame seeds

Directions:

1. Heat a large frying pan or wok with 1 tbsp olive oil. Add the vegetables and sauté on high heat for 10-15 minutes, until softened. Remove and set aside.
2. To the same pan, add 2 tsp olive oil and add the steaks. Cook on medium heat for 3 minutes before flipping. After 6 minutes, remove from pan and set aside to rest at least 10 minutes. After resting, slice thinly. 
3. In a small bowl, whisk together the ingredients for the sauce.
4. Add the sauce, steak, and i vegetables to the pan. Toss and sauté for 1-2 minutes.
5. Add the cooked spaghetti noodles and sauté again for 1 minute, until everything is coated and cooked well. Serve with green onion and sesame seeds for garnish.

Protein is one of the three macronutrients. Protein provides 4 calories per gram and promotes muscle preservation and synthesis in the body. Protein is the slowest digesting macronutrient, which means it keeps us full for longer after a meal. Protein also has a very minimal impact on blood sugars levels. Grass-fed beef is a great source of protein. Including grass-fed beef in your meals contributes to longer satiety and more stable blood sugar levels.