Sweet & Sour Stir-Fried Beef

with Udon Noodles, Green Beans & Bok Choy

30 MIN

4 Servings

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From the Test Kitchen

This recipe strikes the perfect balance between sweet and sour—a popular flavor duo in traditional Chinese cuisine. We’re finishing our stir-fry with a sauce of savory-sweet soy glaze and tart rice vinegar. The sauce lightly coats the vegetables—green beans and bok choy, a type of Chinese cabbage—as well as juicy beef and udon noodles. A Japanese addition, these noodles are exceptionally chewy and thick. They’re a delicious contrast to the crisp vegetables and crunchy peanuts on top.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

fresh

ingredients

1¼ lbs Stir-Fry Cut Beef
1 lb Fresh Udon Noodles
3 Scallions
2 cloves Garlic
¾ lb Bok Choy
½ lb Green Beans
1 bunch Cilantro
3 Tbsps Peanuts
1 1-Inch Piece Ginger
½ cup Soy Glaze
¼ cup Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem ends of the green beans. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Trim off and discard the root ends of the bok choy; separate the leaves. Pick the cilantro leaves off the stems; discard the stems. Roughly chop the peanuts.

2 Cook the green beans:

In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and tender. Transfer to a plate and set aside in a warm place. Wipe out the pan.

3 Cook the beef & aromatics:

In the pan used to cook the green beans, heat 1 tablespoon of oil on medium-high until hot. Add the beef, garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beef is cooked through and the aromatics have softened.

4 Cook the noodles:

While the beef and aromatics cook, add the noodles to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly. Set aside in a warm place.

5 Add the bok choy:

Add the bok choy to the pan of beef and aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted. Remove from heat.

6 Finish the stir-fry & serve your dish:

Off the heat, to the pan of beef and vegetables, add the cooked green beans, cooked noodles, soy glaze and rice vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished stir-fry between 4 dishes. Garnish with the green tops of the scallions, cilantro and peanuts. Enjoy!