Orange Beef Lo Mein

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.

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.

Meanwhile, separate the beef; pat dry with paper towels. Place in a medium bowl; season with salt and pepper. Add the cornstarch and toss to coat.

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. 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 and the beef is just cooked through. 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. Serve the finished beef and noodles garnished with the sesame seeds. Enjoy!