Paleo Beef Lo Mein

By hmp13

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

Preparation

Step 1

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.