Tangy Steak & Bell Pepper Lo Mein
with Tomato & Red Onion
Put down the takeout menu—this noodle stir-fry is ready in minutes! Thinly sliced steak is seasoned and seared in a flash, then tomato, bell pepper, red onion, and scallion cook to crisp-tender perfection. It’s all tossed with springy lo mein noodles in an umami-packed soy and Sriracha-infused sauce, then showered with fresh scallion greens.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
1 tablespoon
Cornstarch
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
1 unit
Tomato
1 unit
Green Bell Pepper
1 unit
Red Onion
2 unit
Scallions
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 teaspoon
Sriracha
1 unit
Ketchup
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. • Pat steak* dry with paper towels; thinly slice against the grain. • In a medium bowl, combine garlic powder, half the cornstarch, half the soy sauce, a small pinch of salt, and pepper (all the cornstarch and all the soy sauce for 4 servings). Add steak; toss until coated. • Set aside until ready to use in Step 4.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
• While noodles cook, wash and dry produce. • Cut tomato into 1⁄2-inch wedges. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and thinly slice scallion greens; cut scallion whites into 1-inch batons.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook, stirring occasionally, until a crust forms, 4-6 minutes (steak will finish cooking in the next step). Turn off heat; transfer to a plate. Wipe out pan.
• Heat another drizzle of oil in pan used for steak over medium heat. Add tomato, bell pepper, onion, and scallion whites; cook, stirring occasionally, until browned and tender, 4-6 minutes. • While veggies cook, in a small bowl, whisk together sweet soy glaze, Sriracha, ketchup, stock concentrate, and 1/3 cup water (1⁄2 cup for 4 servings). • Add steak, noodles, and sauce mixture to pan with veggies. Cook, stirring constantly, until sauce has thickened and steak is cooked through, 1-2 minutes. (For 4, transfer veggies to a large bowl. Finish cooking steak, noodles, and sauce in pan as instructed; transfer to bowl with veggies and toss to combine.) • Taste and season with salt and pepper if desired.
Divide lo mein between plates and top with scallion greens. Serve.
Steak is fully cooked when internal temperature reaches 145°.
