Pretty fly for an easy stir-fry: this lo mein is short on the labor and long on the flavor. Broccoli, carrots, and ground beef are tossed with pasta and a slightly sweet ponzu sauce, with a touch of heat at the end bringing a balance that'll make all the various flavors come out and play. Once you've accomplished cooking a meal this delicious for a dinner this delightful, it'll do wonders for your self-esteem.
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into small bite-sized pieces.
Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly. Keep the white and green portions separate.
Brown the Beef
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground beef to hot pan and cook, breaking up with a spoon, until lightly browned, 2-3 minutes.
Season with a pinch of salt and pepper and transfer to a plate. Ground beef will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to sear ground beef to medium heat and add 2 tsp. olive oil, broccoli, and white portions of green onions to hot pan. Stir often until lightly browned and crisp-tender, 2-3 minutes.
Add carrots and garlic and stir constantly until aromatic, 45-60 seconds.
Finish the Dish
Combine ponzu, cornstarch, and sugar in a mixing bowl. Add ponzu-cornstarch mixture and reserved pasta cooking water to pan with vegetables.
Bring to a boil. Once boiling, return pasta and ground beef to pan. Stir occasionally until no pink remains in beef and sauce is thick enough to coat pasta, 2-3 minutes.
Plate as pictured on front of card, garnishing with green portions of green onions and red pepper flakes (to taste). Bon appétit!