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Soy & Sesame-Glazed Beef Udon
with Snow Peas & Cabbage
30 minWellness at Blue Apron
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4 Servings
- 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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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.
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!
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.
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!
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