How to Make Asian Beef and Noodles
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Ingredients (15)
- 12 oz 85% lean ground beef
- 14 oz fresh udon
- 8 oz bok choy leaves separated
- 6 oz white mushrooms sliced
- 2 tbsp canola oil
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 2 tbsp reduced-sodium soy sauce
- 2 fl oz water
- 1 tbsp sesame oil
- 1/2 tbsp oyster sauce
- 2 tsp brown sugar
- 1 tsp cornstarch
- 1 tbsp unsalted roasted sesame seeds
- 1/4 cup scallions sliced
INSTRUCTIONS
Prep:
Prepare the bok choy: Slice off the root and separate the leaves.
Slice the mushrooms: Slice off the stem and place the mushrooms cut-side down. Cut them into slices.
Mince the ginger: Scrape the ginger skin with a spoon and thinly slice the ginger. Cut the slices into matchsticks and cut the sticks crosswise to mince.
Mince the garlic.
Slice the scallions.
Cook:
Make the sauce: Add 1 tbsp sesame oil, 2 fl oz water, 1 tsp cornstarch, 2 tsp brown sugar, 2 tbsp reduced-sodium soy sauce, and 1/2 tbsp oyster sauce to a small bowl. Mix until combined.
Boil the bok choy: Bring a pot of water to a boil and add 8 oz bok choy. Boil for 2 minutes then remove and drain.
Caramelize garlic and ginger: Add 2 tbsp canola oil, 1 tbsp garlic, and 1 tsp ginger to a hot pan over medium heat. Stir for 30 seconds.
Cook the mushrooms: Add 6 oz white mushrooms and stir for 4 minutes.
Cook the beef: Add 12 oz ground beef and stir for 3 minutes.
Stir in the sauce: Add the sauce and stir for 2 minutes.
Mix in the noodles: Add 14 oz udon and stir gently for 3 minutes.
Garnish: Take the pan off the heat and sprinkle with 1/4 cup scallions and 1 tbsp sesame seeds.
Serve and enjoy: Serve the stir-fried noodles alongside bok choy.
