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Beef & Broccoli Lo Mein
with Furikake Cashews
20 minWellness at Blue Apron
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4 Servings
- Est. 800 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This takeout classic gets a gourmet upgrade from fresh lo mein noodles, whose delightfully springy texture is perfectly complemented by our sweet and savory sauce and bits of tender beef. A garnish of crunchy cashews tossed with furikake (a Japanese-style seaweed seasoning) finishes the dish.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
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1 lb Broccoli
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⅓ cup Soy Glaze
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2 Tbsps Rice Vinegar
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3 Tbsps Roasted Cashews
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3 Tbsps Savory Black Bean-Chile Sauce
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1 tsp Furikake
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1 Yellow Onion
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Roughly chop the cashews. Place in a bowl. Add the furikake and a drizzle of olive oil; stir to thoroughly coat. In a separate bowl, combine the soy glaze, black bean-chile sauce, vinegar, and 1/4 cup of water.
2
Cook the beef & onion:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until browned and the beef is cooked through. Turn off the heat. Carefully drain off and discard any excess oil.
3
Cook the noodles & broccoli:
Meanwhile, to the pot of boiling water, add the broccoli florets and noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the noodles & serve your dish:
To the pot of cooked broccoli and noodles, add the cooked beef and onion and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake cashews. Enjoy!
1
Prepare the ingredients & start the sauce:
Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Roughly chop the cashews. Place in a bowl. Add the furikake and a drizzle of olive oil; stir to thoroughly coat. In a separate bowl, combine the soy glaze, black bean-chile sauce, vinegar, and 1/4 cup of water.
2
Cook the beef & onion:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until browned and the beef is cooked through. Turn off the heat. Carefully drain off and discard any excess oil.
3
Cook the noodles & broccoli:
Meanwhile, to the pot of boiling water, add the broccoli florets and noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the noodles & serve your dish:
To the pot of cooked broccoli and noodles, add the cooked beef and onion and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake cashews. Enjoy!
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