Beef & Broccoli Lo Mein {Gluten-Free}

I’m not gonna lie, going Gluten-Free was DIFFICULT for me. I could not believe how many foods (and other products) contained gluten. I missed bread…and ice cream…and crackers…and Chinese Food!

Fortunately, there are plenty of gluten-free products and foods available now. With a little experimenting in the kitchen, it’s easy to find a gluten-free alternative for my favorite dishes – like this Beef & Broccoli Lo Mein!

Here’s what you’ll need for this recipe:

Steak/Beef

For this recipe, you need about 8 ounces of flank steak that is sliced against the grain. Or, you can be lazy like me and buy this sliced beef sirloin at Costco – it is delicious! This beef comes in two packages and I just use one for this Lo Mein (I also use all of the juices in the package).

Seasonings & Sauces

For this recipe, you can use gluten-free soy sauce or liquid/coconut aminos (I honestly like the liquid aminos better). You can find gluten-free soy sauce at just about any grocery store. It can be a little bit harder to find the coconut aminos/liquid aminos, but I have found them at specialty stores and Whole Foods. You can also purchase this on Amazon.

I also found some gluten-free Hoisin sauce at Whole Foods, but when I got home, I noticed that the ingredients included Caramel coloring (which I am also allergic to). Artificial colors contain traces of gluten and a few are actually carcinogens so I completely avoid them. So… I made my own Hoisin Sauce.

Homemade Gluten-Free Hoisin Sauce

Ingredients:

• 2 Tbsp gluten-free soy sauce or coconut aminos
• 1/4 c molasses
• 2 Tbsp creamy peanut butter
• 2 Tbsp rice vinegar or white wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp Sriracha, chili paste, or hot sauce
• 1 Tbsp honey

Directions:

Thoroughly mix together all ingredients together. This sauce can be stored in an airtight container in the fridge for up to a week.

Pasta

Instead of using Lo Mein noodles, I just used my favorite gluten-free spaghetti noodles. 8 ounces of uncooked noodles is plenty, but I used all 12 ounces in the package – you will never hear me complain that there are too many noodles!

Veggies

You can shred a large carrot for this recipe or you can be lazy like me and buy some matchstick carrots. Just use about 3/4 cup for this recipe.

You can also use fresh or frozen broccoli – I just use whatever I have on hand or buy whatever is on sale that week.

You’ll also need some diced onions for this recipe. I used yellow onions because that is what I had. Sometimes, I just throw in some green onions and that is good too.

This recipe usually only takes me about 20 minutes to make (especially if I use pre-shredded carrots and frozen chopped broccoli). I cook my steak with the veggies and make my hoisin sauce while the water boils and my noodles cook. Then, when the ingredients are cooked and ready to go, I just combine everything and grab a fork!

Just click on the recipe below to print!

I had a some Lo Mein leftovers (and I was so excited to see the extras in the fridge the next day), BUT I don’t think this meal is great as leftovers. I think the gluten-free noodles just get too hard in the fridge. I did reheat the leftover in some beef broth which helped – but next time, I’m cutting the recipe in half.

P.S. If you have any tips or tricks for using cooked gluten-free noodles as leftovers, please let me know. They also get crunchy on me!

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