Cumin-Sichuan Beef & Noodles with Bok Choy
Make It Vegetarian

Cumin-Sichuan Beef & Noodles

with Bok Choy

25 MIN
2 Servings
Wellness at Blue Apron
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • Make it Vegetarian
    remove Beef. Add 2 Pasture-Raised Eggs & 1/2 lb Broccoli
  • Make it Vegetarian

    From the Test Kitchen

    This irresistible noodle dish has all the makings of a comfort food favorite. To toss with delightfully chewy lo mein noodles, you’ll make a saucy stir-fry of beef and bok choy coated in a bold combo of sweet soy glaze, fragrant cumin-Sichuan peppercorn sauce, and more.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Cumin-Sichuan Beef & Noodles with Bok Choy
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Broccoli
    • 10 oz Baby Bok Choy
    • ½ lb Lo Mein Noodles
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop the stems and leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the cumin-Sichuan sauce, soy glaze, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. 

    Fry the eggs
    2 Fry the eggs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Cook the broccoli & bok choy
    3 Cook the broccoli & bok choy

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Add the chopped bok choy and chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    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.

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

    Add the cooked noodles and sauce to the pan of cooked broccoli and bok choy. Cook on medium-high, stirring constantly, 1 to 2 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 topped with the fried eggs. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

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

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop the stems and leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the cumin-Sichuan sauce, soy glaze, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. 

    2 Fry the eggs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Fry the eggs
    Cook the broccoli & bok choy
    3 Cook the broccoli & bok choy

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Add the chopped bok choy and chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    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.

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

    Add the cooked noodles and sauce to the pan of cooked broccoli and bok choy. Cook on medium-high, stirring constantly, 1 to 2 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 topped with the fried eggs. Garnish with the sesame seeds. Enjoy!

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