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One-Pan Beef & Udon Noodles
with Bok Choy & Peanuts
25 MIN
-$0.05/serving
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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Dietary Information
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
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Calories550 Cals (est.)
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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
Title
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8 oz Thinly Sliced Beef
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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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6 oz Green Beans
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4 oz Mushrooms
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3 oz Baby Spinach
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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
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. Thinly slice the mushrooms. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 2 tablespoons 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 sliced mushrooms and green beans (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, sliced white bottoms of the scallions, and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
4
Finish the stir-fry & serve your dish
Add the 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. Turn off the heat; stir in the spinach, chopped bok choy leaves, and cooked beef until combined and the greens are wilted. 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
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. Thinly slice the mushrooms. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 2 tablespoons 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 sliced mushrooms and green beans (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, sliced white bottoms of the scallions, and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
4
Finish the stir-fry & serve your dish
Add the 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. Turn off the heat; stir in the spinach, chopped bok choy leaves, and cooked beef until combined and the greens are wilted. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs