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Soy-Glazed Beef & Udon Noodles
with Snow Peas & Cabbage
25 MIN
4 Servings
From the Test Kitchen
For quick-cooking (and easy cleanup!), you’ll make this dish all in one pan by bringing together savory beef, tender noodles, and crisp vegetables with an umami-rich blend of soy glaze, sesame oil, and sweet chili sauce. A garnish of roasted peanuts finishes it off with a bit of contrasting crunch in each bite.
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NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Thinly Sliced Beef
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1 lb Fresh Udon Noodles (Previously Frozen)
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½ lb Cabbage
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¼ cup Sweet Chili Sauce
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⅓ cup Soy Glaze
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4 oz Snow Peas
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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3 Tbsps Roasted Peanuts
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½ cup Asian-Style Sautéed Aromatics
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup of water.
2
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon 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 sautéed aromatics; heat on medium-high until hot. Add the sliced cabbage and snow peas; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened.
4
Finish the stir-fry & serve your dish:
While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is thickened and the noodles are heated through. Turn off the heat. Add the cooked beef; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup of water.
2
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon 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 sautéed aromatics; heat on medium-high until hot. Add the sliced cabbage and snow peas; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened.
4
Finish the stir-fry & serve your dish:
While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is thickened and the noodles are heated through. Turn off the heat. Add the cooked beef; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts. Enjoy!
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