Orange & Chili Crisp Beef Lo Mein

Instructions

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.

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.

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!