Orange Beef Lo Mein with Bok Choy & Sesame Seeds

Orange Beef Lo Mein

with Bok Choy & Sesame Seeds

20 MIN
2 Servings
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
    • with Thinly Sliced Beef

    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.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Orange Beef Lo Mein with Bok Choy & Sesame Seeds
    Title
    • 10 oz Thinly Sliced Beef
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 1 Navel Orange
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Glaze
    • ¼ cup Cornstarch
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds

    Orange Beef Lo Mein

    Prepare the ingredients & make the sauce
    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.

    Cook the noodles
    Coat the beef
    3 Coat the beef

    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.

    4 Cook the beef & serve your dish

    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!

    Cook the beef & serve your dish
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