Cumin-Sichuan Beef & Noodles with Sweet Peppers, Cabbage & Garlic Chives

Cumin-Sichuan Beef & Noodles

with Sweet Peppers, Cabbage & Garlic Chives

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The cuisine of China’s Xinjiang Province (in the Northwest region of the country) is famous for its use of bold flavors. Certain areas were influenced by Middle Eastern cuisines, and cumin became a popular spice in many local dishes. Here, we’re using an incredibly delicious cumin and Sichuan peppercorn sauce to coat our beef and rice noodle stir-fry. Sichuan peppercorns are an essential Chinese ingredient. Bursting with citrusy, aromatic complexity, they produce a distinctive, cooling sensation on the tongue, which enhances the flavor of warming spices like cumin. (So if you feel a little bit of tingling, don’t worry!)

Get Cooking
fresh
ingredients
Cumin-Sichuan Beef & Noodles with Sweet Peppers, Cabbage & Garlic Chives
Title
  • 10 oz Stir-Fry Cut Beef
  • ½ lb Wide Rice Noodles
  • 2 cloves Garlic
  • 4 Sweet Peppers
  • 1 bunch Garlic Chives
  • 1 Red Onion
  • ½ lb Green Cabbage
  • 2 Tbsps Black Vinegar
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Cumin & Sichuan Peppercorn Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Cut off and discard the stem ends of the sweet peppers; remove and discard the seeds. Thinly slice the sweet peppers into rings. Peel, halve and thinly slice the onion. Thinly slice the garlic chives. Cut out and discard the cabbage core; thinly slice the leaves.

Cook the beef:
2 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned beef and cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Cook the noodles:
3 Cook the noodles:

While the beef cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

Cook the vegetables:
4 Cook the vegetables:

While the noodles cook, add 1 teaspoon of oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cabbage and half the garlic chives; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.

Make the sauce:
5 Make the sauce:

While the vegetables cook, in a small bowl, combine the vinegar, soy glaze, 2 tablespoons of water and as much of the cumin and Sichuan peppercorn sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

Finish the noodles & plate your dish:
6 Finish the noodles & plate your dish:

Rinse the cooked noodles under warm water again to loosen them; drain thoroughly. Add the drained noodles, cooked beef and sauce to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the remaining garlic chives. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Cut off and discard the stem ends of the sweet peppers; remove and discard the seeds. Thinly slice the sweet peppers into rings. Peel, halve and thinly slice the onion. Thinly slice the garlic chives. Cut out and discard the cabbage core; thinly slice the leaves.

2 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned beef and cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

3 Cook the noodles:

While the beef cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

4 Cook the vegetables:

While the noodles cook, add 1 teaspoon of oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cabbage and half the garlic chives; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.

Cook the vegetables:
Make the sauce:
5 Make the sauce:

While the vegetables cook, in a small bowl, combine the vinegar, soy glaze, 2 tablespoons of water and as much of the cumin and Sichuan peppercorn sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

6 Finish the noodles & plate your dish:

Rinse the cooked noodles under warm water again to loosen them; drain thoroughly. Add the drained noodles, cooked beef and sauce to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the remaining garlic chives. Enjoy!

Finish the noodles & plate your dish: