Sweet & Spicy Beef with Fresh Wonton Noodles

Sweet & Spicy Beef

with Fresh Wonton Noodles

30 MIN
2 Servings
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From the Test Kitchen

Tonight’s flavor-packed dish stars tender beef and fresh wonton noodles, which come together in a sauce made from sweet hoisin and honey, spicy sriracha, and nutty sesame oil. A coating of cornstarch on the beef ensures a delicious crust, and also helps to thicken the sauce. Sweet peppers, cooked in the same pan, round out each bowl with a dash of color.

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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the pepper stems. Quarter the peppers lengthwise, then remove and discard the ribs and seeds. Peel and roughly chop the garlic. In a medium bowl, whisk together the white bottoms of the scallions, hoisin sauce, sesame oil, tonkatsu sauce, vinegar, honey (kneading the packet before opening), ¼ cup of warm water, and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be.

Coat & cook the beef:
2 Coat & cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added to the pan, add the coated beef in a single layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 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 noodles:
3 Cook the noodles:

While the beef cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly.

Cook the peppers:
4 Cook the peppers:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Finish & plate your dish:
5 Finish & plate your dish:

Add the sauce, cooked noodles, cooked beef, and half the reserved noodle cooking water to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and thickened. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the pepper stems. Quarter the peppers lengthwise, then remove and discard the ribs and seeds. Peel and roughly chop the garlic. In a medium bowl, whisk together the white bottoms of the scallions, hoisin sauce, sesame oil, tonkatsu sauce, vinegar, honey (kneading the packet before opening), ¼ cup of warm water, and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be.

2 Coat & cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added to the pan, add the coated beef in a single layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 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.

Coat & cook the beef:
Cook the noodles:
3 Cook the noodles:

While the beef cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly.

4 Cook the peppers:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Cook the peppers:
Finish & plate your dish:
5 Finish & plate your dish:

Add the sauce, cooked noodles, cooked beef, and half the reserved noodle cooking water to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and thickened. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

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