Soy & Sesame-Glazed Beef Udon with Snow Peas & Cabbage
One Pan Meal

Soy & Sesame-Glazed Beef Udon

with Snow Peas & Cabbage

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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With a tangy-sweet boost from our sweet chili and soy-based sauce, chewy udon noodles, tender sliced beef, and crisp veggies come together in just one pan for this quick-cooking stir-fry.

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Prepare the Ingredients & make the sauce:
1 Prepare the Ingredients & make the sauce:

Wash and dry the fresh produce. Halve the peas crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. In a bowl, combine the prepared peas, cabbage, garlic, and white bottoms of the scallions. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 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:

Add the prepared pea mixture to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. 

Make the stir-fry & serve your dish:
4 Make the stir-fry & serve your dish:

Add the noodles (carefully separating with your hands before adding), cooked beef, and sauce. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid has reduced in volume and the noodles are heated through. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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Prepare the Ingredients & make the sauce:
1 Prepare the Ingredients & make the sauce:

Wash and dry the fresh produce. Halve the peas crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. In a bowl, combine the prepared peas, cabbage, garlic, and white bottoms of the scallions. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 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:

Add the prepared pea mixture to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. 

4 Make the stir-fry & serve your dish:

Add the noodles (carefully separating with your hands before adding), cooked beef, and sauce. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid has reduced in volume and the noodles are heated through. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

Make the stir-fry & serve your dish: