One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Bell Pepper
Make It Vegetarian

One-Pan Beef & Udon Noodle Stir-Fry

with Bok Choy & Bell Pepper

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • Make it Vegetarian
    remove Ground Beef & add 2 Pasture-Raised Eggs View recipe
    • with Ground Beef

    From the Test Kitchen

    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.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Bell Pepper
    Title
    • 10 oz Ground Beef
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 1 Tbsp Sesame Oil
    • 10 oz Baby Bok Choy
    • 2 tsps Gochujang
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 2 Scallions
    • 1 Bell Pepper
    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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.

    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 same pan, add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). 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. To the pan, add the noodles, cooked beef, and sauce (carefully, as the liquid may splatter). 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 green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Get Plans

    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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.

    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 same pan, add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). 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. To the pan, add the noodles, cooked beef, and sauce (carefully, as the liquid may splatter). 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 green tops of the scallions. Enjoy!

    Finish & serve your dish
    Browse Steps
    1 of 4