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Paleo Beef Lo Mein

We never have ordered take-out all that often, even before we started eating “Paleo”. So this recipe wasn’t inspired as an “ode to take out” so much as it was, “What the heck can I do with the vegetables in the fridge and this freaking spaghetti squash before it goes bad?” Bam…

Ingredients

  • 1 lb ribeye, thinly sliced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 T wheat free soy sauce or coconut aminos
  • 1 T fish sauce
  • 1 t chili garlic sauce
  • 1 1/2 limes, juiced
  • 1 t powdered ginger
  • 1 t coriander
  • 3 c fresh spinach leaves
  • any other vegetables (peppers, mushrooms, squash…clean out the fridge)
  • 3 green onions, sliced
  • 1 medium spaghetti squash
  • olive oil
  • s&p

Method

Heat your oven to 400ºF. Split the spaghetti squash in 1/2, lengthwise. Pour some olive oil and sprinkle some salt and pepper on the top. Place, split side down onto a baking sheet. Roast until the squash is tender and easily forked apart, about 20-25 minutes.

While the squash is going, heat a bit of olive oil in a large saute pan and sear the ribeye steak slices over medium high heat, about 30 seconds to 1 minute on each side. Remove from the pan and set aside. Saute the onion and garlic until softened. Add the spinach and let it wilt (plus any other veggies you’ve got). Add the rest of the ingredients, including the steak. Stir around to combine and then turn the heat off.

Once the squash is cool enough to handle, fork out the threads and add them to the saute pan. Mix everything around to combine, top with green onions and serve.

11 comments

  1. Sounds delicious! I just wish I could find some spaghetti squash here in Spain!

  2. I just made this for dinner. It is FANTASTIC. The coriander and ginger really lend an authentic flavor, and boy is spaghetti squash a kick-ass addition to my diet. The only change I made was to leave out the chili since I am a wimp when it comes to spicy stuff, and the flavor was still strong and delicious.

  3. This was actually the first thing I ever made with a spaghetti squash as I was lucky enough to find your site really early on in my paleo adventure. This recipe is amazing! I’ve actually been reluctant to have regular ‘spaghetti sauce’ with the squash since as it is sure to be a let down. Looking forward to hashbrowns tomorrow!

  4. Just made this one tonight. I never knew about spaghetti squash — very awesome (mistake: telling the 8 y.o. it was squash instead of “paleo pasta”, which worked wonders for the 2 y.o.). My husband pronounced it “another keeper” and we can see all kinds of variations: chicken, shrimp.
    Really, really good. This will become (another) one of my stand-bys!

  5. I subbed in shrimp for beef… AHHHHHMAZING!! I was getting bored with my spaghetti squash creations, but this is definitely will be a repeat in my kitchen :)

  6. This was absolutely amazing. I didn’t have spag squash, but I julienned a bunch of zucchini and summer squash. Dumped everything on a tray of crispy roasted broccoli, and it was insanely good. I made Primal-Palate’s Garlic Giner Chicken last week, so with this, I feel I’ve been rocking the Asian flare in the kitchen. I seriously have not made one of your recipes yet that wasn’t an absolute hit. You guys are amazing. My purely selfish I wish you guys didn’t have a life part of me wishes you could post a new recipe every day. :)

  7. This along with leftovers of your orange chicken made a very satisfying meal. Made just as directed with thin slices of red bell pepper added with spinach. Loved it. Thank you!!!

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