Beef and Cabbage Lo-Mein

READY IN: 30mins
Recipe by Somervillecooks

I played with this I love Lo-Mein and I like cabbage this is my own mix on a meat and vegtable Lo-Mein. You can add carrots and more spice to you taste.

Top Review by xpnsve

I absolutely love lo mein and am craving it right now because I am low-carbing, so I thought I'd give this a whirl. I made a few modifications and the flavor was spot on! I subbed mirin (japanese rice wine) for the red wine (personal preference), omitted all the veggies except green onions (again, personal preference) added a splash of rice wine vinegar; I upped the red pepper flakes to 1 1/2 tsp. (I like spicy) and I used Dreamfield's Low Carb pasta in place of the fettuccine as mentioned in the directions. I did have one question: you did not mention how much oil or what kind of oil to use in the pan; I used 2 tbsp of canola oil. The flavors melded together nicely and this satisfied my lo mein cravings without sabotaging my diet efforts :) Thanks for posting!!

Ingredients Nutrition

Directions

  1. Slice choice of beef in 2 inch thin slices across the grain and set aside. Cook fettucinne according to instructions less about 3 minutes, strain,rinse and set aside.
  2. In a bowl combine the beef broth, soy sauce, wine, ginger, and crushed red pepper flakes. add meat toss and set aside for approximately 5 minutes Prepare your julienned sliced vegtables and cabbage.
  3. With slotted spoon now remove your marinated meat.
  4. In a nonstick skillet or wok heat on med high heat add your oil and half of your chopped garlic stir around for 30 seconds and add meat cook until about 6 to 8 minutes Add all vegtables, the rest of the chopped garlic and stir fry about 5 minutes then add your fettuccine stir around to well mix with vegtables.
  5. Add your liquid with spices mix well until hot (mix corn starch and water stir until blended) put in pot and stir around until thickened.
  6. Garnished with chopped green onoins.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a