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Level easy
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Cook time 30 minutes
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Total time 30 minutes
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Servings 2
Course: Dinner
Main Ingredient: Beef
Ingredients
- 10 ounces - beef - ground
- 1/2 lbs - lo mein noodles - fresh
- 3 ounces - shishito peppers
- 2 cloves - garlic
- 1 lime
- 1/2 lbs - baby bok choy
- 1 bunch - cilantro and mint
- 2 tablespoons - sushi sauce
- 1 tablespoon - sambal oelek
- 1 tablespoon - sesame oil
Directions
- Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the pepper stems. Halve the peppers crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lime. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.
- Place the peppers on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 7 to 8 minutes, or until lightly browned and softened. Remove from the oven. Set aside in a warm place.
- While the peppers roast, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
- Add the garlic and bok choy to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add ⅓ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until saucy. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste.
- While the bok choy cooks, add the noodles to the pot of boiling water (carefully separating with your hands before adding). Cook 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly.
- To the pan of cooked bok choy and beef, add the cooked noodles, roasted peppers, sesame oil, sushi sauce, and half the reserved noodle cooking water. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the cilantro and mint (tearing the mint leaves just before adding). Serve with the remaining lime wedges on the side. Enjoy!
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