Beef Lo Mein with Vegetables
The perfect blend of pasta and protein to help fuel your workout efforts
8 oz. dry spaghetti or Chinese noodles
1 lb. flank steak
2 tsp. grated fresh ginger
2 green onions, sliced
2 tsp. cornstarch
2 Tbsp. low-sodium soy sauce, divided
1/2 Tbsp. vegetable oil
1 large carrot, thinly sliced
2 stalks celery, sliced
1/4 tsp. salt
2 cups shredded bok choy
1. Cook noodles according to package directions; drain, rinse in cold water and set aside, adding a few drops of oil to prevent sticking.
2. Slice flank steak very thinly across the grain and place in a large mixing bowl. In a separate bowl, mix ginger, green onions, cornstarch and 1 Tbsp. soy sauce; add to flank steak and combine thoroughly.
3. Heat oil in a wok or saute pan; add steak mixture and cook until steak is lightly browned, 4-5 minutes. Remove from pan and set aside.
4. Add carrot, celery, salt and bok choy to pan and saute 2-3 minutes, until carrot is crisp-tender. Add steak mixture, spaghetti and remaining soy sauce; heat through.
NUTRITION FACTS (per serving): 416 calories, 33 g protein, 50 g carbs, 8 g fat, 3 g fiber, 3 g sugar, 415 mg sodium