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
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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

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    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