Ingredients
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¾ lb 85% lean ground beef
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6 tbsp low-sodium soy sauce
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¼ cup sesame seeds
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4 tbsp olive oil
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1 (8 oz) pkg lo mein noodles
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1 bunch green onions
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1 head bok choy
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1 tbsp minced ginger
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2 tbsp minced garlic
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1/2 (12 oz) pkg sliced sweet peppers
Steps
1
Mix the ground beef with 2 tbsp soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.
2
Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 min. Cover the skillet and reduce the heat to low. Steam for 7 min., or until cooked through.
3
While meatballs steam, prepare the noodles according to package directions until al dente. Slice the green onions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 min. Add the bok choy and the remaining soy sauce. Sauté for 3 min., or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs. Serve with extra soy sauce to taste.
4
Mix ground beef with 2 tbsp soy sauce. Form into balls. Coat each in sesame seeds.
5
In large skillet, cook meatballs in 2 tbsp oil on medium 2 min. Cover and reduce heat to low. Steam 7 min., until done.
6
Slice green onions and bok choy.
7
Prepare the noodles according to package directions until al dente. Microwave meatballs 3 min., until hot. In a large skillet, cook ginger, garlic, and peppers in 2 tbsp oil on high 2 min. To the pan, add bok choy and 4 tbsp soy sauce. Cook 3 min. Stir in noodles and green onions. Top noodles with meatballs to serve.
Comments
Add heat with sambal oelek, a coarse chile sauce made with ground peppers, salt, and vinegar, available in the international foods aisle.