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For quick-cooking (and easy cleanup!), you’ll make this dish all in one pan by tossing tender beef, noodles, and crisp vegetables together with an umami-rich blend of sweet soy glaze, nutty sesame oil, and spicy gochujang.

Ethan Mick

with Snow Peas & Sweet Peppers

One-Pan Beef & Udon Noodle Stir-Fry

Diced Beef

Fresh Udon Noodles (Previously Frozen)

Sweet Peppers

Snow Peas

Sesame Oil

Gochujang

White Wine Vinegar

Scallions

Cornstarch

Soy Glaze

Ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the **peppers**; remove the cores, then thinly slice into rings. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. In a bowl, combine the **soy glaze**, **sesame oil**, **vinegar**, **1/4 cup of water**, and **as much of the gochujang as you’d like**, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:

Pat the **beef** dry with paper towels; place in a bowl and season with salt and pepper. Add the **cornstarch**. Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of **oil** on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the **coated beef** in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the beef:

Add the **sliced peppers and white bottoms of the scallions** to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. Add the **snow peas**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Cook the vegetables:

Using your hands, carefully separate the **noodles**. Add the noodles, **cooked beef**, and **sauce** to the pan of **cooked vegetables**. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the **finished beef and noodles** garnished with the **sliced green tops of the scallions**. Enjoy!

Finish & serve your dish:

Instructions