Make It Vegetarian

One-Pan Beef & Udon Stir-Fry

with Carrots, Spinach & Sesame Seeds

30 MIN

2 Servings

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with Ground Beef

From the Test Kitchen

In this dish, we’re highlighting chewy udon noodles by tossing them with a sauce of soy glaze, gochujang, black bean-chile sauce, and more that perfectly complements the richness of ground beef. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
½ lb Udon Noodles
3 oz Baby Spinach
6 oz Carrots
2 cloves Garlic
1 Tbsp Sherry Vinegar
1 Tbsp Sesame Oil
2 Tbsps Soy Glaze
2 tsps Gochujang
3 Tbsps Savory Black Bean-Chile Sauce
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

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 the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean-chile sauce, soy glaze, sesame oil, vinegar, 1/2 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2 Brown the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Carefully drain off and discard any excess oil.

3 Add the carrots & garlic

Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the beef is cooked through.

4 Finish the stir-fry & serve your dish

Using your hands, carefully separate the noodles. To the pan of cooked beef and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!