One-Pot Beef, Udon, + Snap Pea Bowls
This dish is all about the transition from winter to spring. It’s not as heavy as typical winter fare and begins to incorporate the first spring produce available. I love to make a big pot of it for hot lunches during the week.
ingredients
beef marinade
1/2 cup soy sauce
1/4 cup rice vinegar
2 tbsp brown sugar
2 spring onions, sliced
2 garlic cloves, minced
1/4 tsp each: ground black pepper, ground ginger, and red chili pepper flakes
2 tbsp sesame oil
stir fry bowls
1.5 lbs beef, sliced into strips
2 tbsp sesame oil
1.5 cups chopped snap peas
1/2 cup broccoli, chopped
1/2 cup shredded carrots
8 oz canned bamboo shoots, drained
10 oz udon noodles (if using dry noodles, cook according to package)
sesame seeds (for serving)
instructions
Whisk marinade ingredients together and pour over beef. Refrigerate in airtight container for at least 1 hr, or overnight.
Heat sesame oil in a large pot, like a Dutch oven, over medium heat.
Once oil is hot, add beef. Discard excess marinade.
Cook beef thru (about 5 minutes), stirring occasionally to cook evenly. Remove and set aside.
While pot is still hot, add snap peas, broccoli, carrots, and bamboo shoots. Cook for 10 minutes, stirring occasionally. Add small amounts of water or soy sauce to taste.
Add beef to the pot and combine well.
Add udon noodles to the pot and combine well.
Serve immediately, top with sesame seeds.
Recipe Key
Spring, Summer
Main Dishes