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Mongolian-Style Beef Udon Wok with Bok Choy & Peanuts
Asian

Mongolian-Style Beef Udon Wok with Bok Choy & Peanuts

Ground beef stir-fried with onion, bok choy, and carrot, tossed with fresh udon noodles in a sweet-chili soy glaze. Finished with crunchy peanuts, scallion, and a squeeze of lime.

Total
15 min
Prep
5 min
Cook
10 min
Serves
4
  • comfort
  • quick

Ingredients

For 4 servings

  • ground beef16 oz
  • udon noodles16 oz
  • bok choy2 piece
  • carrot2 piece
  • yellow onion2 piece
  • scallion2 piece
  • lime2 piece
  • roasted peanuts4 tbsp
  • soy sauce5¼ tbsp
  • sweet chili sauce6 tbsp
  • garam masala4 tsp
  • olive oil2 tbsp
  • salt1 tsp

You'll need

pot · skillet

Method

  1. Bring salted water to a boil. Slice the onion into half-moons.

    5 min · prep

  2. Brown the beef with the onion and salt until no pink remains.

    5 min · saute

  3. Roughly chop the bok choy and cut the lime into wedges.

    3 min · prep

  4. Add bok choy, garam masala and julienned carrot, and toss through.

    4 min · saute

  5. Cook the udon for 1 minute, then drain and rinse cold.

    3 min · boil

  6. Off the heat, add the noodles, sweet chili, lime and soy.

    2 min · prep

  7. Toss until every strand is glazed. Splash in water if it looks dry.

    2 min · saute

  8. Top with chopped peanuts and sliced scallion.

    2 min · rest

Serving suggestion

A cold Asian lager (Tsingtao or Singha) or a chilled riesling balances the sweet-spicy glaze. A drizzle of toasted sesame oil on top adds depth.

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