Soy Glazed Beef with Udon Noodles

Ingredients

• 1 lb Thinly Sliced Beef

• 1 lb Fresh Udon Noodles (Previously Frozen)

• 3 Tbsps. finely chopped peeled ginger, about one 3” piece 

• 3 Tbsps. finely chopped scallions 

• 1 Tbsp finely chopped garlic

• 6 Tbsps.' neutral oil  

• ½ lb Cabbage (Note: Use extra veggies, if desired! Carrots, broccoli, bok choy, water chestnuts, etc. )

• ¼ cup Sweet Chili Sauce

• ⅓ cup Soy Glaze

• 4 oz Snow Peas

• 1 Tbsp Rice Vinegar

• 1 Tbsp Sesame Oil

• 3 Tbsps. Roasted Peanuts

For the Soy Glaze:

• 6 cloves garlic - chopped

• 2 inch piece of ginger - thick slices

• 1/2 cup honey

• 1/2 cup soy sauce

• 6 Tablespoons rice vinegar

• 4 Tablespoons hoisin sauce

• 2 Tablespoon sesame oil

• 1 teaspoon red pepper flakes - optional for spicy

• 1 teaspoon fennel seeds - optional

Directions

For the Soy Glaze:

Add all soy glaze ingredients in a pot and boil it uncovered for 5 minutes or until it's reduced to your desired thickness. Keep stirring to make sure it doesn't burn. Remove the ginger slices. Serve with on the side or use as a glaze. Store leftovers in an airtight container in the refrigerator for up to two weeks.

For the Beef and Noodles:

1. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy glaze (make ahead of time), sesame oil, vinegar, sweet chili sauce, and 1/2 cup of water. 

2. Prep and finely chop the ginger, scallions, and garlic. Use both the white and the green portions of the scallions.  

3. Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 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. 

4. To the pan of reserved fond, heat 3 tablespoons of oil. Add the chopped ginger, scallions, and garlic, season with salt and pepper, and cook for 5-7 minutes on low heat, stirring occasionally, until the aromatics are softened.

5. Add the sliced cabbage and snow peas (plus any other veggies you might be using); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. 

6. While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is thickened and the noodles are heated through. Turn off the heat. Add the cooked beef; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts. Enjoy!