Faith Gorsky

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce

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This dish is Asian fusion food at its finest, with a balanced flavor profile borrowed from Thai cuisine, cooking techniques borrowed from Chinese cuisine, and noodles from Japanese cuisine. A complex and perfectly balanced peanut sauce adds sweet, sour, salty, and umami flavors, and serves double duty as both a marinade for the meat and a sauce to garnish the dish.

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

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce

Ingredients

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce Ingredients

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce sliced onion

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce chopped bok choy

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

For serving
2 tablespoons roasted peanuts chopped
1 lemon, cut into wedges
Crushed red pepper flakes (optional)

Procedure

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).

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce whisk sauce to marinate beef

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce marinated beef

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.

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce bok choy and onion

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce sauteed bok choy and onion

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.

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce seared beef

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce browned meat

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.

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce assemble noodle bowl

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter 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.

DETAILS:

– 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.

Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce, 8.7 out of 10 based on 6 ratings

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41 Responses to Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce

  1. Victoria Crissman says:

    I think PB and ginger preserves would make a great sauce for a stir fry.

  2. Jessica K. says:

    I actually made a peanut butter and orange marmalade chicken marinade glaze before. It wasn’t too bad either.

  3. beverly youngblood says:

    I use Peanut Butter in My Chilli and have won Blue Ribbons for it but didnt tell them My Secret…..:-)

  4. Joy says:

    I would think PB&J would make a great marinade for chicken!!!

  5. Jennifer Hudson Mosher says:

    How about Dark Chocolate Dreams with a spicy stir fry?

  6. Renata says:

    A PB&J Fruit Tart Custard Dessert with some fresh raspberries on top!

  7. carole jacobs says:

    I would like to rate this recipe as a 10 just didn’t let me click on more stars. Since I am a peanut butter lover and also love to try new recipes, I am glad you posted this tasty looking recipe. I love your peanut butter. You recently sent me a free coupon and I am promising to be a dedicated Peanut Butter & Co user. I love that it is all natural and most of all you are the only company that I have witnessed that doesn’t have a ton of oil floating on the top and when I get to the bottom of the jar it isn’t dry. Peanut Butter & Co is amazing. I still have the peanut and white chocolate to try and the Bee’s Knees. Thank you for making the best peanut butter ever.

  8. Kristin Troska says:

    I like an earlier suggestion of PB and Ginger Preserves. Awesome on Veggies.

  9. Terry Riley says:

    Peanut Butter and Jelly Chicken Wings are to die for! The yummiest sweet and spicy wings you will ever eat.

  10. amanda bridges says:

    I love putting peanut butter in Asian dishes, I do it all the time!

  11. Jessica says:

    As a tofu marinade

  12. Connor Strobel says:

    Peanut Butter works will will seitan and pork. And just as apple sauce is commonly delivered alongside pork, and jelly could work in the same fashion, or like a cranberry sauce.

  13. Jennifer Smart says:

    I think peanut butter and jam would make a delicious sauce on a chicken satay!!!!!!!

  14. karen says:

    I can not wait to try this, it sounds goog

  15. karen says:

    can not wait to try this

  16. megan says:

    roasted tofu in a peanut butter and grape jelly is really good, but you roast the sauce and tofu cubes together

  17. beth m says:

    definitely some kind of dessert or a glaze over meat

  18. Anna Laura bergmann says:

    Peanut butter and jelly oatmeal bars

  19. Tamie Tarbox says:

    I use Peanut butter and Mayo with Parmesan cheese on my seafood…yummy!

  20. Joann W says:

    This is really good, as a ‘vegan burger’, roast a whole portabella mushroom and top with peanut butter and apple jelly. It really is good!

  21. terri carney says:

    mix 2 table spoons of peanut butter in with your chocolate chip cookie dough its Delicious . btw ♥ this recipe!

  22. Kathie Craig says:

    This recipe looks so yummy!! Anything with peanut butter in it has to be delicious!!

  23. Amelia Drew says:

    I could definetly see it being used on chicken- maybe in a stir fry

  24. Christina Oddy says:

    Peanut Butter and hot pepper jelly to marinate my tofu!

  25. lisa mcfarland says:

    I don’t know but the peanut butter and jelly chicken wings above sound great

  26. Natalie J Vandenberghe says:

    Maybe Beef Bulgogi or Hot & Spicy Pork? Faith’s recipe sounds delicious–I hope to try it soon.

  27. Tina White says:

    I would try to cook a Thai style Chicken using Apricot Preserves & Peanut Butter.

  28. stacy philip says:

    A chili fish taco

  29. jen durant says:

    pb&j wings sound good

  30. jj durant says:

    in a crock pot chicken dish- could make a nice marinade

  31. Ryan C says:

    PB&J sandwich!

  32. Tamara R. says:

    Fried PB&J sandwiches!

  33. Alexi says:

    PB&J could make be used to make a great sauce for apples

  34. Francisco says:

    Barbecue with a PB&J sauce

  35. Natalie says:

    I could see it as a pot roast marinade

  36. Ben says:

    Creamy peanut butter and guava jelly in a spicy chicken curry dish! Yum!

  37. Katie says:

    PB & J is great as a glaze over chicken

  38. Linda F says:

    In a beef stir fry

  39. Jeffrey says:

    A quesadilla with shredded steak coated with a peanut butter glaze and pepperjack cheese with a spicy jalapeno raspberry preserve for dipping.

  40. Kelly M says:

    As an ice cream topping or a meat loaf glaze.

  41. Kelli says:

    I’d try PB & J with pork tenderloin.

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Beef with Udon Noodles and Baby Bok Choy with Peanut Butter Sauce