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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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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.
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.
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.
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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