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

One-Pan Beef & Udon Noodle Stir-Fry

with Bok Choy & Sweet Peppers

25 MIN
$19.98/serving 4 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
      690 Cals (est.)
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    fresh
    ingredients
    One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Sweet Peppers
    Title
    • 20 oz Ground Beef
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Gochujang
    • 15 oz Baby Bok Choy
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • ½ lb Sweet Peppers
    • 1 bunch Chives
    time-saving
    tips & techniques
    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, 1/2 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. Turn off the heat.

    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

    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, 1/2 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. Turn off the heat.

    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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