Orange Beef Lo Mein with Bok Choy & Radishes

Orange Beef Lo Mein

with Bok Choy & Radishes

20 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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ingredients
Orange Beef Lo Mein with Bok Choy & Radishes
Title
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
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.

Brown the beef:
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.

Cook the bok choy & sauce:
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.

Cook the noodles & serve your dish:
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! 

Tips from Home Chefs

Prepare the ingredients & make the sauce:
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.

Brown the beef:
Cook the bok choy & sauce:
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! 

Cook the noodles & serve your dish:
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