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Orange Beef Lo Mein
with Bok Choy & Sesame Seeds
20 MIN
+$0.95/serving
2 Servings
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 bok choy.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories820 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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1 Navel Orange
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10 oz Baby Bok Choy
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1 Tbsp Sambal Oelek
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2 cloves Garlic
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2 Tbsps Soy Glaze
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¼ cup Cornstarch
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with salted 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; thinly slice. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze the juice into a bowl. Add the orange zest, vinegar, sesame oil, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.
2
Cook the noodles
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 and rinse under warm water 30 seconds to 1 minute to prevent sticking.
3
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides (you'll omit the cornstarch for steak). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
4
Finish & serve your dish
While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Add the cooked noodles. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished noodles topped with the sliced steaks. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with salted 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; thinly slice. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze the juice into a bowl. Add the orange zest, vinegar, sesame oil, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.
2
Cook the noodles
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 and rinse under warm water 30 seconds to 1 minute to prevent sticking.
3
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides (you'll omit the cornstarch for steak). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
4
Finish & serve your dish
While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Add the cooked noodles. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished noodles topped with the sliced steaks. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs