Beef & Vegetable Lo Mein with Enoki Mushrooms
Customer Favorite

Beef & Vegetable Lo Mein

with Enoki Mushrooms

35 MIN
4 Servings
Wellness at Blue Apron
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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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Beef & Vegetable Lo Mein with Enoki Mushrooms
Title
time-saving
tips & techniques
Enoki Mushrooms
Sweet Chili Sauce
Cabbage
Chinese Black Bean Sauce
How To: Chop Scallions
Ginger
Soy Glaze
How To: Safely Cut Round Vegetables
Scallions
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
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. 

Cook the beef:
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.

Cook the vegetables:
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. 

Cook the noodles:
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. 

Finish the noodles & serve your dish:
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! 

Tips from Home Chefs

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Beef & Vegetable Lo Mein

Prepare the ingredients & make the sauce:
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.

Cook the beef:
Cook the vegetables:
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. 

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