One-Pan Beef & Udon Noodles with Bok Choy & Peanuts

One-Pan Beef & Udon Noodles

with Bok Choy & Peanuts

25 MIN
$11.94/serving 2 Servings
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  • Swap the Starch
    remove Udon Noodles & add 6 oz Green Beans, 4 oz Mushrooms & 3 oz Spinach
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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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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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    fresh
    ingredients
    One-Pan Beef & Udon Noodles with Bok Choy & Peanuts
    Title
    • 8 oz Thinly Sliced Beef
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 2 Scallions
    • 6 oz Green Beans
    • 4 oz Mushrooms
    • 3 oz Baby Spinach
    • 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

    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.

    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 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.

    Finish the stir-fry & serve your dish
    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

    Prepare the Ingredients & make the sauce
    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.

    Cook the beef
    Start the stir-fry
    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!

    Finish the stir-fry & serve your dish
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