Chili Crisp Beef Lo Mein with Bok Choy & Toasted Peanuts
Make It Vegetarian

Chili Crisp Beef Lo Mein

with Bok Choy & Toasted Peanuts

30 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • Make it Vegetarian
    remove Ground Beef. Add 4 Pasture-Raised Eggs & 2 Bell Peppers View recipe
  • with Ground Beef

    From the Test Kitchen

    For this quick-cooking, comforting dish, we're tossing our delightfully springy lo mein noodles with bits of tender beef, hearty bok choy, and a zesty orange sauce. A garnish of chili-spiced peanuts finishes it off with a bit of toasty crunch in each bite.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Chili Crisp Beef Lo Mein with Bok Choy & Toasted Peanuts
    Title
    • 18 oz Ground Beef
    • 1 lb Lo Mein Noodles
    • 15 oz Baby Bok Choy
    • 2 Scallions
    • 1 Lime
    • 2 Tbsps Orange Marmalade
    • 6 Tbsps Soy Glaze
    • 2 Tbsps Yuzu Kosho
    • ¼ cup Roasted Peanuts
    • 4 tsps Chili Crisp Seasoning
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with water; season with salt if desired. Cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise; squeeze the juice into a bowl. To the bowl of lime juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

    Make the chili-lime peanuts
    2 Make the chili-lime peanuts

    In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, lime zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

    Cook the beef & bok choy
    3 Cook the beef & bok choy
    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully drain off and discard any excess oil.
    Cook the noodles
    4 Cook the noodles
    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. 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 and bok choy and sauce. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chili-lime peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with water; season with salt if desired. Cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise; squeeze the juice into a bowl. To the bowl of lime juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

    2 Make the chili-lime peanuts

    In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, lime zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

    Make the chili-lime peanuts
    Cook the beef & bok choy
    3 Cook the beef & bok choy
    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully drain off and discard any excess oil.
    4 Cook the noodles
    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. 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 and bok choy and sauce. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chili-lime peanuts and sliced green tops of the scallions. Enjoy!
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