Teriyaki Beef Stir-Fry
with Fresh Udon Noodles
Cooking time
20 minutes
Servings
4
Calories
580 /serving
Oops, udon it again! You made a delicious family dinner in 20 minutes, weaving together loads of noodles, meat and veggies. Fresh ginger and garlic lend their aromas to ground beef, cozily cooked 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
- 2 Garlic cloves
- 20g Ginger
- 450g Baby bok choy
- 60ml Rice vinegar
- 90ml Teriyaki glaze
- 450g Fresh udon noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Large high-sided pan
Oil
Peeler
Strainer
Total Fat
22 g
Saturated Fat
8 g
Sodium
1140 mg
Total Carb
57 g
Sugars
8 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
- Peel and grate the ginger.
- Mince the garlic.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and ginger. 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.
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.
