Spicy Vegetable Lo Mein with Shishito Peppers, Broccoli & Carrots

Spicy Vegetable Lo Mein

with Shishito Peppers, Broccoli & Carrots

20 MIN
$13.94/serving 2 Servings
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    From the Test Kitchen

    To give this noodle dish a spicy kick of flavor, we’re tossing springy lo mein noodles with a piquant sauce of soy glaze, cumin-Sichuan sauce, tahini, and more. It deliciously ties together a trio of tender sautéed broccoli, shishito peppers, and carrots.
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    • Nutrition
      PER SERVING
    • Calories
      1000 Cals (est.)
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    fresh
    ingredients
    Spicy Vegetable Lo Mein with Shishito Peppers, Broccoli & Carrots
    Title
    • 10 oz Thinly Sliced Beef
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 6 oz Carrots
    • ½ lb Broccoli
    • 2 Scallions
    • 3 oz Shishito Peppers
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Tahini
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    Cook the beef
    2 Cook the beef

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the water has cooked off. Add the pepper pieces, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    4 Make the sauce

    Meanwhile, in a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.

    Cook the noodles
    5 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 thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Finish the noodles & serve your dish
    6 Finish the noodles & serve your dish

    To the pan of cooked vegetables, add the cooked beefcooked noodles, and sauce. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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    Prepare the ingredients
    1 Prepare the ingredients

    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. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    2 Cook the beef

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the beef
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the water has cooked off. Add the pepper pieces, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Make the sauce

    Meanwhile, in a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.

    Make the sauce
    Cook the noodles
    5 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 thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    6 Finish the noodles & serve your dish

    To the pan of cooked vegetables, add the cooked beefcooked noodles, and sauce. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Finish the noodles & serve your dish
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