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Beef & Vegetable Lo Mein
with Enoki Mushrooms
35 MIN
4 Servings
From the Test Kitchen
In this seasonal take on a Chinese takeout classic, delicate enoki mushrooms add subtle texture that perfectly complements springy lo mein noodles. Cabbage and crisp peas round out the dish with more varied textures and flavors.
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NutritionPER SERVING
-
Calories760 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Ground Beef
-
1 lb Fresh Lo Mein Noodles (Previously Frozen)
- ½ lb Cabbage
- 3½ oz Enoki Mushrooms
- 2 Scallions
-
4 oz Snow Peas
- 2 Tbsps Black Bean Sauce
- 3 Tbsps Sweet Chili Sauce
- 1 1-Inch Piece Ginger
- 3 Tbsps Soy Glaze
- 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. 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 to get 2 teaspoons (you may have extra). Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root end of the mushrooms; gently separate. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, and vinegar.
2
Cook the beef:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sliced white bottoms of the scallions and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
3
Cook the vegetables:
Add the sliced cabbage to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the peas and mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
4
Cook the noodles:
While the vegetables cook, carefully separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving 3/4 cup of the noodle cooking water, drain thoroughly and return to the pot.
5
Finish the noodles & serve your dish:
To the pot of cooked noodles, add the cooked beef, cooked vegetables, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. 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 to get 2 teaspoons (you may have extra). Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root end of the mushrooms; gently separate. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, and vinegar.
2
Cook the beef:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sliced white bottoms of the scallions and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
3
Cook the vegetables:
Add the sliced cabbage to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the peas and mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
4
Cook the noodles:
While the vegetables cook, carefully separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving 3/4 cup of the noodle cooking water, drain thoroughly and return to the pot.
5
Finish the noodles & serve your dish:
To the pot of cooked noodles, add the cooked beef, cooked vegetables, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!
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