Fast Teriyaki Beef Stir-Fry
with Fresh Udon Noodles
Cooking time
15 minutes
Servings
4
Calories
580 /serving
Oops, udon it again! You made a delicious family dinner in 15 minutes, weaving together loads of noodles, meat and veggies. Gingery, garlicky ground beef cozily cooks up with bok choy and fresh udon—soon ready to be wound around forks of big and small sizes.
We will send you:
- 510g Canadian-raised lean ground beef
- 450g Baby bok choy
- 450g Fresh udon noodles
- 90ml Teriyaki glaze
- 30ml Ginger-garlic purée
- 60ml Rice vinegar
- 6g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
8 g
Sodium
830 mg
Total Carb
56 g
Sugars
7 g
Protein
36 g
Fibre
4 g
Preparation
Boil the noodles
- Bring a large, high-sided pan of water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pan.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
Start the beef
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the ginger-garlic purée and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef; season with ½ the spices. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Start the stir-fry & finish the beef
- To the pan, add the bok choy and cook, partially covered, stirring occasionally, 2 to 3 min., until the bok choy is tender and the beef* is cooked through; season with the remaining spices.
Finish the stir-fry
- To the pan, add the noodles, vinegar, teriyaki glaze and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the stir-fry between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
