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Orange Beef Lo Mein
with Bok Choy & Radishes
20 minWellness at Blue Apron
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4 Servings
- Est. 830 Cals/serving
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Bright winter citrus is the star of this dish, thanks to the fresh navel orange juice we’re using in a sweet and savory soy-based sauce that coats delightfully chewy lo mein noodles, tender beef, and crisp veggies.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
- 1 Navel Orange
- 3 oz Radishes
- 15 oz Baby Bok Choy
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½ cup Asian-Style Sautéed Aromatics
- ¼ cup Hoisin Sauce
- ¼ cup Spicy Ponzu Sauce
- 3 Tbsps Soy Glaze
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a large pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the radishes lengthwise, then thinly slice crosswise. Halve the orange crosswise; squeeze the juice into a bowl. Add the soy glaze, hoisin sauce, and spicy ponzu sauce; stir to combine.
2
Brown the beef:
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned.
3
Cook the bok choy & sauce:
Add the chopped bok choy and sauce to the pan. Cook, stirring frequently, 3 to 4 minutes, or until the bok choy leaves are wilted and the beef is cooked through. Turn off the heat.
4
Cook the noodles & serve your dish:
While the bok choy cooks, 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. Add the sliced radishes and cooked beef, bok choy, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a large pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the radishes lengthwise, then thinly slice crosswise. Halve the orange crosswise; squeeze the juice into a bowl. Add the soy glaze, hoisin sauce, and spicy ponzu sauce; stir to combine.
2
Brown the beef:
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned.
3
Cook the bok choy & sauce:
Add the chopped bok choy and sauce to the pan. Cook, stirring frequently, 3 to 4 minutes, or until the bok choy leaves are wilted and the beef is cooked through. Turn off the heat.
4
Cook the noodles & serve your dish:
While the bok choy cooks, 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. Add the sliced radishes and cooked beef, bok choy, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
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