As some of you may know, we just moved into a new house! This also means we got a new grill and we are obsessed with cooking on it. I have been trying out new recipes that allows me to cook outside while the weather Is still nice. This Grill Lo Mein is my new obsession outside of the new grill.
Traditional lo mein is made in a really hot pan that gets a nice sear. This lo mein is obviously not traditional but it sure is tasty. It has no added sugar, which you will find in most recipes. Instead I use coconut aminos, which is much sweeter than soy sauce so it makes up for that sweetness that you might be used to.
This recipe is totally gluten-free and can easily be adapted to be Whole30 or Paleo just by swapping the noodles. It has a delicious sauce made from coconut aminos and just a few simple ingredients that you likely will have on hand. As with most of my recipes, you can make adjustments where you want! You can add or take out any veggies you might like (or not like). You can even swap out the meat! Chicken would be a great addition to this meal if you are someone who does not like red meat.
Tips for Grilled Lo Mein:
- For this lo mein, I recommend flank steak because it does grill up quickly and is easy to slice thin. If you have another cut on hand, you can use that, just know that you will have to adjust cook time accordingly.
- I like to use Lotus Noodles, but you can use whatever noodles you like. If you are doing a Whole30, I recommend using hearts of palm noodles.
- If you do not have a flat top grill, you can always make this in your cast iron pan on the grill. You can also simply just make this on the stove top, as well.
If you like this recipe, be sure to check out another take-out recipe that I recreated, Orange Chicken Meatballs or these Sweet and Sour Meatballs.
Grilled Lo Mein
Equipment
- Flat Top Grill or Cast Iron Pan
Ingredients
Meat
- 2 Flank Steaks
- 1 tablespoon Coconut Aminos
- 1 teaspoon Sesame Oil
- 1 teaspoon Arrowroot Powder
Stir Fry
- 1 head Broccoli
- 1 cup Shredded Carrots
- 1 cup Shredded Cabbage
- ½ Yellow Bell Pepper thinly sliced
- ¼ White Onion thinly sliced
- 1 cup Snow Peas
- 4 packages Lotus Rice Noodles
- Sliced Green Onions for garnish
Sauce
- ¼ cup Avocado Oil
- 1 tablespoon Sesame Oil
- ¼ cup Coconut Aminos
- 2 teaspoon Rice Wine Vinegar
- 1 tablespoon Minced Garlic
- 1 teaspoon Arrowroot Powder
- 1 teaspoon Ginger Powder
- 1 teaspoon Black Pepper
- Salt to taste
Instructions
- Turn your grill to medium-high heat and let it heat up.
- Thinly slice the meat and add to a large ziplock bag. Add the arrowroot powder to the meat and be sure eat piece is lightly coated. Then add the coconut aminos and sesame oil from the meat ingredients to the bag. Let this marinate while you prep the veggies (about 10 minutes).
- Get all your veggies into a large bowl. Boil a pot of water and cook noodles to the directions on the package.
- Once your grill is heated, coat it in avocado oil or cooking spray. Add the meat to one side and the veggies to another. Let these cook for about 5 minutes then flip and cook the other side for another 5 minutes.
- In the meantime, combine all the sauce ingredients to a bowl and whisk together.
- When the noodles are a finished cooking, add them to the grill with the meat and veggies. Then add the sauce and mix everything together. Let the lo mein cook for about 5 more minutes or until liquid is mostly cooked off.
- Garnish with green onions and enjoy!
Notes
- For this lo mein, I recommend flank steak because it does grill up quickly and is easy to slice thin. If you have another cut on hand, you can use that, just know that you will have to adjust cook time accordingly.
- I like to use Lotus Noodles, but you can use whatever noodles you like. If you are doing a Whole30, I recommend using hearts of palm noodles.
- If you do not have a flat top grill, you can always make this in your cast iron pan on the grill. You can also simply just make this on the stove top, as well.
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