One-Pan Beef & Udon Noodles with Bok Choy & Peanuts
Easy Prep & Cleanup

One-Pan Beef & Udon Noodles

with Bok Choy & Peanuts

25 MIN
2 Servings
Wellness at Blue Apron
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    From the Test Kitchen

    Chefs! To start the new year off with a clean slate, 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 tender beef, noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, and sweet chili sauce.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    One-Pan Beef & Udon Noodles with Bok Choy & Peanuts
    Title
    • 8 oz Thinly Sliced Beef
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 2 Scallions
    • 3 Tbsps Sweet Chili Sauce
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Rice Vinegar
    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. Peel and roughly chop 2 cloves of garlic. 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, separating the stems and leaves. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/4 cup of water.

    Cook the beef
    2 Cook the beef

    Pat the beef dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Start the stir-fry
    3 Start the stir-fry

    To the pan of reserved fond, add the chopped garlic, sliced white bottoms of the scallions, and chopped bok choy stems (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

    Finish the stir-fry & serve your dish
    4 Finish the stir-fry & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce  to the pan of cooked vegetables. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is reduced in volume and the noodles are heated through. Turn off the heat; stir in the chopped bok choy leaves and cooked beef until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. 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. Peel and roughly chop 2 cloves of garlic. 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, separating the stems and leaves. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/4 cup of water.

    2 Cook the beef

    Pat the beef dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the beef
    Start the stir-fry
    3 Start the stir-fry

    To the pan of reserved fond, add the chopped garlic, sliced white bottoms of the scallions, and chopped bok choy stems (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

    4 Finish the stir-fry & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce  to the pan of cooked vegetables. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is reduced in volume and the noodles are heated through. Turn off the heat; stir in the chopped bok choy leaves and cooked beef until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Finish the stir-fry & serve your dish
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