One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Sweet Peppers
Easy Prep & Cleanup

One-Pan Beef & Udon Noodle Stir-Fry

with Bok Choy & Sweet Peppers

25 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. You’ll make this dish all in one pan by tossing ground beef, tender noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, and spicy gochujang.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Sweet Peppers
Title
  • 10 oz Ground Beef
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 10 oz Baby Bok Choy
  • 1 Tbsp Sesame Oil
  • 2 tsps Gochujang
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 4 oz Sweet Peppers
  • 1 bunch Chives
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Thinly slice the chives.

Cook the beef
2 Cook the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables
3 Cook the vegetables

To the pan of reserved fond, add the diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. 

Finish & serve your dish
4 Finish & serve your dish

Using your hands, carefully separate the noodles. Add the noodles, cooked beef, and sauce to the pan of cooked vegetables. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sliced chives. Enjoy!

Tips from Home Chefs

One-Pan Beef & Udon Noodle Stir-Fry

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Thinly slice the chives.

2 Cook the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the beef
Cook the vegetables
3 Cook the vegetables

To the pan of reserved fond, add the diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. 

4 Finish & serve your dish

Using your hands, carefully separate the noodles. Add the noodles, cooked beef, and sauce to the pan of cooked vegetables. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sliced chives. Enjoy!

Finish & serve your dish
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