Ingredients

1.

Spaghetti Squash Cooked With Salt
12 oz
2.

Olive Or Extra Virgin Olive Oil
1 tbsp
3.

Salt
0.5 tsp
4.

Black pepper
0.25 tsp
5.

Bok choy
2.5 oz
6.

Red pepper
2 oz
7.

Scallions
0.75 oz
8.

Avocado oil
0.5 tbsp
9.

Garlic
2 tsp, chopped
10.

Ginger
1 tsp
11.

Sauce Soy
1 tbsp
12.

Beef Loin Bottom Sirloin Butt Tri-tip Separable Lean Only Trimmed To 1/4" Fat All Grades Raw
8 oz
13.

Salt
0.5 tsp
14.

Black pepper
0.25 tsp
15.

Onion powder
0.13 tsp
16.

Garlic powder
0.25 tsp
17.

Crushed Red Pepper Flakes
0.5 tsp
18.

Sauce Soy
1 tbsp
19.

Paleo Baking Flour
1 tsp
20.

Avocado oil
0.5 tbsp

Instructions

1.
Turn on your oven to preheat to 400 degrees and spray a clean sheet tray with pan spray. Prepare a large spaghetti squash by removing the stem and slicing it in half lengthwise. Use a spoon to scrape out the seeds and loose fibers from the centers of the squash halves. With the squash open-faced, drizzle the olive oil all over the visible flesh. Season the same areas with salt and pepper.
2.
Flip the squash halves over onto the sheet tray, so the hard exteriors are facing up. Roast the squash in your oven for 45-60 minutes, or until the flesh is soft enough the pull it apart into spaghetti with a fork. Check the spaghetti strands for al dente tenderness - you don t want them to be too firm or too soft to enjoy. When all the squash is pulled into spaghetti, transfer it to a large mixing bowl, discarding the squash exterior. The spaghetti squash weight listed in the ingredients is the amount of cooked spaghetti squash you ll be using in the recipe.
3.
Set the appropriate amount of spaghetti squash aside to cool in the large mixing bowl. Meanwhile, prepare the bok choy, red bell pepper, and green onion by slicing them all into thin strips. Think of how the sliced vegetables in the noodles you receive from Chinese takeout look as you slice your own. The closer to a thin Julienne cut you can make, the better your dish will turn out.
4.
Heat the avocado oil in a wok over very high heat. If you don t own a wok, a non-stick skillet will do. When the avocado oil is hot enough for frying, add the sliced vegetables to the wok. Gently toss the vegetables in the oil until they start browning. Stir minced garlic, minced ginger, and soy sauce into the vegetables. As the soy sauce steams, toss the vegetables until they fry to a very soft texture with a variety of dark golden brown colors throughout.
5.
When the vegetables are done, pour them with any excess oil from the wok into your large mixing bowl of spaghetti squash. Gently fold the hot ingredients together until you have an even chow mein mixture. A pair of tongs will be best for folding the ingredients together. Leave the vegetable chow mein aside and return your wok or non-stick pan to your stove.
6.
Prepare the beef by slicing it into thin strips. You may also buy sirloin tip beef in small cubes, which may be packaged as beef for chop suey at your grocery store. In a small mixing bowl, toss the strips or cubes of beef with salt, pepper, onion powder, garlic powder, and red pepper flakes. If you don t like spicy foods, you may either reduce or omit the red pepper flakes. Also, whisk together the soy sauce and paleo flour together in a small dish, and set this next to your stove to use in the next step.
7.
Heat the final amount of avocado oil in your wok on high heat until it s hot for frying. Add the seasoned beef to the hot oil and toss as the beef browns. Continue cooking on high heat until the beef is cooked throughout and has fried edges from the hot oil. Reduce the stove heat to a medium setting, and pour the thickened soy sauce into the wok. Stir the contents of the wok as the sauce reduces and thickens around the beef.
8.
When the beef is coated in glossy soy sauce, set the wok aside the cool and let the sauce finish thickening. When it s cooled, you can pour all the wok contents into the large mixing bowl of chow mein. Again, use a pair of tongs to gently fold the ingredients together until you have an even chow mein mixture and everything has been touched by the glossy, thickened soy sauce. Serve approximately 6 ½ ounces of beef chow mein per person.