Beef Lo Mein with Snow Peas & Broccoli
Good to Make Ahead

Beef Lo Mein

with Snow Peas & Broccoli

20 MIN
4 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This takeout classic gets a gourmet upgrade from fresh lo mein noodles, whose delightfully chewy texture finds perfect complement in our sweet and savory sauce and bites of tender beef.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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ingredients
Beef Lo Mein with Snow Peas & Broccoli
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • ½ lb Snow Peas
  • ½ lb Broccoli
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sesame Oil
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 2 Tbsps Soy Sauce
  • 1 tsp Black & White Sesame Seeds
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; roughly chop the broccoli. Roughly chop the peanuts.

Blanch & shock the vegetables:
2 Blanch & shock the vegetables:

Fill a large bowl with ice water; add a pinch of salt. Set aside. Add the snow peas and chopped broccoli to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the cooked vegetables to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Cook the beef:
3 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Cook the noodles:
4 Cook the noodles:

While the beef cooks, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooled noodles, add the shocked vegetables, cooked beef (discarding any excess oil), sesame oil, soy sauce, and black bean-chile sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the chopped peanuts and sesame seeds. Enjoy!

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed. Transfer the finished beef and noodles to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. When ready to serve, stir 2 tablespoons of hot water into the noodles to loosen and coat (if necessary, gradually add up to 2 more tablespoons of hot water to ensure the noodles are thoroughly coated). Serve as directed. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; roughly chop the broccoli. Roughly chop the peanuts.

2 Blanch & shock the vegetables:

Fill a large bowl with ice water; add a pinch of salt. Set aside. Add the snow peas and chopped broccoli to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the cooked vegetables to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Blanch & shock the vegetables:
Cook the beef:
3 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

4 Cook the noodles:

While the beef cooks, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Cook the noodles:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooled noodles, add the shocked vegetables, cooked beef (discarding any excess oil), sesame oil, soy sauce, and black bean-chile sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the chopped peanuts and sesame seeds. Enjoy!

6 Make ahead modifications:

Prepare as directed. Transfer the finished beef and noodles to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. When ready to serve, stir 2 tablespoons of hot water into the noodles to loosen and coat (if necessary, gradually add up to 2 more tablespoons of hot water to ensure the noodles are thoroughly coated). Serve as directed. Enjoy!

Make ahead modifications:
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