Muscle for life

Recipe of the Week: Beef Lo Mein

Recipe of the Week: Beef Lo Mein

This delicious recipe from my cookbook, The Shredded Chefand it’s a great moderate-calorie entree.

I particularly like low-fat pasta dishes like lo mein because they’re very easy to fit into your meal plan, even when you’re cutting (post-workout treat!). Short prep and cook times are great too!





Calories Per Serving


Protein Per Serving

49 grams

Carbohydrates Per Serving

45 grams

Fat Per Serving

15 grams



6 ounces extra lean beef, sliced into 1-inch strips

1 teaspoon sesame oil

1/4 cup fresh snow pea pods, trimmed

1/4 cup broccoli florets

1/4 cup carrots, shredded

1 scallion, chopped

1/8 teaspoon red pepper flakes

1/2 garlic clove, minced

2 tablespoons low-sodium soy sauce

1/2 teaspoon fresh ginger, grated

2 ounces whole grain noodles, cooked

1 teaspoon sesame seeds, toasted



Heat the oil in a wok or large skillet over medium-high heat. Add the beef and stir-fry for 4 – 6 minutes or until browned. Remove from pan and set aside.

Add the snow peas, broccoli, carrots, scallions, red pepper flakes, and garlic and stir-fry for 2 – 3 minutes. Add the soy sauce, ginger, cooked noodles, and beef. Mix together well and stir-fry until hot.

Remove from heat and sprinkle with sesame seeds.


What You Get to Eat

Beef lo mein from the cook book The Shredded Chef.

What did you think of this week’s recipe? Let me know in the comments below!

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  • Jingxiang Shi

    I find this more about “chow mein” than “lo mein”. “Chow” is the pronunciation of “stir-fry” in Cantonese, while “lo” is for “mix”, often used in preparation of salad dishes. Yet it reminds me of suggesting the real “lo mein” (noodle salad) – mix cooked noodle, stir-fried beef, boiled (or stir-fried) vege with uncooked minced garlic, grated ginger, chopped pepper and scallion, a bit seasame oil, soy sauce, vinegar…ideal for summer? LOL

    • Michael Matthews

      Thanks for the Chinese lesson! 🙂 Your lo mein sounds delicious too!

    • Herman S.

      Is there a difference in Mandarin?

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  • Temirlan Nugmanov

    Mike thanks for the great recipe! I scaled the ingredients by 3 and it worked out very well! Do you get any sauce when you cook? All the meat sauce and soy source dissolved into the noodles and the dish seems a little bit dry…

    Also, when can we expect the second edition of the Shredded Chef? Love this book!

    • YW! Glad to hear it! Yeah there was a bit of sauce if I remember correctly.

      2nd ed should be out by the end of the year. Just chipping away at it. 🙂

  • Just made this for the first time. It most definitely will NOT be the last time I make it! DAMN GOOD STUFF!!

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