Cumin-Sichuan Beef & Noodles
with Bok Choy
Ingredients
- 1/2 lb Lo Mein Noodles
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 3 Tbsps Cumin-Sichuan Peppercorn Sauce
- 3 Tbsps Soy Glaze
- 1 tsp Black & White Sesame Seeds
- 1/4 tsp Crushed Red Pepper Flakes
- 10 oz Ground Beef
- 2 Pasture Raised Eggs
- 1/2 lb Broccoli
From your pantry:
Instructions
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Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with 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; roughly chop the stems and leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the cumin-Sichuan sauce, soy glaze, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
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Cook the beef & bok choy
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and chopped garlic. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Using a spoon, move the beef to one side of the pan. Add the chopped bok choy to the other side. Cook, stirring frequently, 2 to 3 minutes, or until softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
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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.
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Finish the noodles & serve your dish
Add the cooked noodles and sauce to the pan of cooked beef and bok choy. Cook on medium-high, stirring constantly, 1 to 2 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 sesame seeds. Enjoy!
Protein Variations
Vegetarian
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Customized Step 1
Prepare the ingredients and make the sauce as directed in Step 1. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into florets.
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Customized Step 2
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Add the chopped bok choy and chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
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Additional Step
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook, 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
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Customized Step 4
Add the cooked noodles and sauce to the pan of cooked broccoli and bok choy. Cook on medium-high, stirring constantly, 1 to 2 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 topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
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