Beef Lo Mein

with Black Garlic & Sugar Snap Peas

40 MIN

4 Servings

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From the Test Kitchen

Springy fresh lo mein noodles are the perfect addition to the vegetables in tonight’s dish. Sautéed sugar snap peas and red cabbage—cooked separately and then added to the dish at the end to retain their crisp textures—perfectly complement the noodles and beef. For incredible depth of flavor, we’re sautéing the beef with black garlic (or garlic aged until it develops a robust, smoky sweetness). It all comes together with a simple Chinese black bean- and chili-based sauce.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut out and discard the cabbage core; cut into ½-inch-wide strips. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Peel and finely chop the black garlic. Thinly slice the garlic chives.

2 Blanch & shock the snap peas:

Fill a medium bowl with ice water; set aside. To the pot of boiling water, add the snap peas and cook, stirring frequently, 1 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the cooked snap peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

3 Cook the cabbage:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Transfer to a plate.

4 Cook the beef:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add the white bottoms of the scallions, ginger, and black garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Turn off the heat.

5 Cook the noodles:

While the beef cooks, to the same pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook 1 to 2 minutes, or until heated through. Turn off the heat. Reserving 1 cup of the noodle cooking water, drain thoroughly and return to the pot.

6 Finish & serve your dish:

To the pot of cooked noodles, add the cooked beef, cooked cabbage, garlic chives, black bean sauce, sweet chili sauce, and half the reserved noodle cooking water. Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat and add the shocked snap peas, vinegar, and crème fraîche. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles among 4 dishes. Garnish with the green tops of the scallions. Enjoy!