Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce
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If you’re adept with chopsticks, this dish is the perfect time to use them. Otherwise, a fork will do nicely to help you twirl your noodles. But don’t forget to drink the broth that’s left – it’s full of flavor and nutrition!
Prep time: 20 minutes, plus 1 hour marinating time for meat
Cook time: 20 minutes
Total time: 1 hour and 40 minutes
Yield: 4 servings
For the beef
3 tablespoons rice vinegar
4 tablespoons (64 g) Old Fashioned Smooth peanut butter
2 tablespoons apricot preserves
2 tablespoons soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh grated ginger
1 clove garlic, crushed in a mortar and pestle or grated on a microplane
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 pound (450g) sirloin steak, sliced very thin across the grain
For the vegetables and noodles
2 tablespoons sesame oil, divided
1 pound (450g) baby bok choy
1 medium onion, thinly sliced
1 clove garlic, thinly sliced
3 tablespoons water
1/4 teaspoon sea salt
32 ounces (950 ml) low-sodium beef stock
1 pound (450 g) udon noodles
2 tablespoons roasted peanuts chopped
1 lemon, cut into wedges
Crushed red pepper flakes (optional)
1. For the beef, whisk together the vinegar, peanut butter, apricot preserves, soy sauce, chili-garlic sauce, ginger, garlic, salt, and black pepper in a medium bowl until smooth. Transfer 3 tablespoons of sauce to a small bowl and reserve for garnish. Stir the beef into the remaining sauce, cover the bowl, and refrigerate at least 1 hour (but up to 4).
2. For the vegetables, heat 1 tablespoon sesame oil in a large skillet over high heat. Add the bok choy, onion, garlic, 3 tablespoons water, and the sea salt. Cover the skillet and cook (stirring occasionally) until the water is evaporated, the dark green parts of the bok choy are wilted, the onion is softened, and the light green parts of the bok choy are crisp-tender, about 5 minutes. (You can remove the lid if the water isn’t evaporating fast enough, or add a splash more water if the pan looks too dry.) Transfer the vegetables to a plate and set aside.
3. Over high heat, add the remaining 1 tablespoon sesame oil, and half of the beef in an even layer (not overlapping) to the skillet the veggies were cooked in; cook until browned, about 5 minutes, stirring occasionally. Transfer the browned meat to a paper towel-lined plate to drain any excess oil and cook the remaining beef the same way.
4. For the noodles, add the beef stock to a medium saucepan and bring to a boil over high heat. Add the noodles and cook 2 minutes.
5. To serve, transfer the noodles to 4 bowls. Add the vegetable mixture and the seared beef on top. Garnish with the chopped peanuts, crushed red pepper flakes, and lemon wedges to squeeze on top; drizzle on the remaining peanut sauce.
PEANUT BUTTER GIVEAWAY
While its common to add peanuts or peanut butter to a savory dish you don’t always see a PB&J combo. In this Udon noodle recipe Faith Gorsky uses both peanut butter and apricot preserves. In what other savory dishes can you imagine using a PB&J combo?
Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Smooth peanut butter and Awesome Apricot Preserves, the peanut butter and jam used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, November 11, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 11/07/13 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Smooth peanut butter and one jar of Awesome Apricot Preserves. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.
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