One-Pan Beef & Udon Stir-Fry
with Carrots, Spinach & Sesame Seeds
Ingredients
- 1/3 lb Udon Noodles
- 10 oz Ground Beef
- 2 Pasture-Raised Eggs
- 1/2 lb Broccoli
- 2 cloves Garlic
- 6 oz Carrots
- 3 oz Baby Spinach
- 1 Tbsp Sherry Vinegar
- 1 Tbsp Sesame Oil
- 2 Tbsps Soy Glaze
- 2 tsps Gochujang
- 2 Tbsps Black Bean Sauce
- 1 tsp Black & White Sesame Seeds
From your pantry:
Instructions
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Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean sauce, soy glaze, sesame oil, vinegar, ¼ cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
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Brown the beef
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Carefully drain off and discard any excess oil.
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Add the carrots & garlic
Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the beef is cooked through.
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Finish the stir-fry & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked beef and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
Protein Variations
Vegetarian
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Customized Step 1 if you chose Vegetarian
Prepare the ingredients and make the sauce as directed in Step 1. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
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Customized Step 2 if you chose Vegetarian
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook, 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.
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Customized Step 3 if you chose Vegetarian
In the same pan, heat a drizzle of olive oil on medium-high hot. Add the broccoli florets and ¼ cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and the broccoli is tender.
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Customized Step 4 if you chose Vegetarian
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
Contains: Wheat, Soy, Eggs, Sesame
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