Steak & Veggie Lo Mein
Yield: Serves 6-8 | Prep time: 20 minutes | Cook Time: 25 minutes
Recipe by Mariah Reil, MS, RD, LN
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
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
- 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.
- 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.
- In a small bowl, whisk together the ingredients for the sauce.
- Add the sauce, steak, and i vegetables to the pan. Toss and sauté for 1-2 minutes.
- 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.