Hoisin Beef and Noodles with Carrots and Bok Choy
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Wheat, Soy
Chef
Sarah Thomsen
Ground beef and vegetables mix with the spicy and salty sauce, and the best part, the noodles, all coming together for a meal you won't believe only took 15 minutes to cook.
In Your Box (serves 2)
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2 oz. Hoisin Sauce
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½ oz. Wonton Strips
- 1 Lime
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0.406 fl. oz. Tamari Soy Sauce
- 3 oz. Matchstick Carrots
- 5 oz. Sliced Bok Choy
- 2 tsp. Sambal
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8 oz. Cooked Sesame Noodles
- 10 oz. Ground Beef
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories681
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Carbohydrates61g
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Fat33g
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Protein35g
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Sodium1456mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Lime and Make Sauce
Halve lime. Cut one half into wedges and juice other half. In a mixing bowl, combine soy sauce, 2 tsp. lime juice, hoisin, and half the sambal. Taste, and add remaining sambal, if desired. Set aside.
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2 Cook the Ground Beef
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground beef to hot pan and cook, breaking into small pieces with a spoon, until browned, 3-4 minutes. Add sauce and stir occasionally until sauce coats beef and no pink remains on meat, 1-2 minutes. Transfer beef to a bowl. Wipe pan clean and reserve. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add sauce. If using shrimp, pat dry and season with a pinch of pepper. Follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Add sauce.
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3 Cook the Vegetables
Return pan used to cook beef to medium-high heat. Add 2 tsp. olive oil, carrots, and bok choy to hot pan. Stir occasionally until tender, 4-5 minutes. Add noodles and beef mixture and stir occasionally until heated through, 1-2 minutes. If using chicken or shrimp, follow same instructions.
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4 Finish the Dish
Plate dish as pictured on front of card, garnishing beef and noodles with wonton strips. Squeeze lime wedges over dish (to taste). Bon appétit!
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