Orange & Chili Crisp Beef Lo Mein with Bok Choy & Roasted Peanuts
Make It Vegetarian

Orange & Chili Crisp Beef Lo Mein

with Bok Choy & Roasted Peanuts

30 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • Make it Vegetarian
    remove Beef. Add 2 Pasture-Raised Eggs & 1 Bell Pepper View recipe
  • with Ground Beef

    From the Test Kitchen

    For this quick-cooking, comforting dish, we're tossing our delightfully springy lo mein noodles with bits of tender beef, hearty bok choy, and a zesty orange sauce. A garnish of chili-spiced peanuts finishes it off with a bit of toasty crunch in each bite.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Orange & Chili Crisp Beef Lo Mein with Bok Choy & Roasted Peanuts
    Title
    • 10 oz Ground Beef
    • ½ lb Lo Mein Noodles
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • 4 tsps Chili Crisp Seasoning
    • 1 Navel Orange
    • 2 Tbsps Orange Marmalade
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Yuzu Kosho
    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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the orange to get 1 teaspoon of zest. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

    Make the orange-chili peanuts
    2 Make the orange-chili peanuts

    In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, orange zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

    Cook the beef & bok choy
    3 Cook the beef & bok choy
    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully drain off and discard any excess oil.
    Cook the noodles
    4 Cook the noodles
    Meanwhile, 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.
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish
    To the pan of cooked beef and vegetables, add the cooked noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the orange-chili peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the orange to get 1 teaspoon of zest. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

    2 Make the orange-chili peanuts

    In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, orange zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

    Make the orange-chili peanuts
    Cook the beef & bok choy
    3 Cook the beef & bok choy
    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully drain off and discard any excess oil.
    4 Cook the noodles
    Meanwhile, 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.
    Cook the noodles
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish
    To the pan of cooked beef and vegetables, add the cooked noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the orange-chili peanuts and sliced green tops of the scallions. Enjoy!

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