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One-Pan Beef & Udon Noodles
with Bok Choy & Peanuts
25 MIN
2 Servings
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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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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8 oz Thinly Sliced Beef
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½ lb Fresh Udon Noodles (Previously Frozen)
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10 oz Baby Bok Choy
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2 cloves Garlic
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2 Scallions
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3 Tbsps Sweet Chili Sauce
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2 Tbsps Soy Glaze
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1 Tbsp Sesame Oil
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3 Tbsps Roasted Peanuts
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1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs