Spicy Szechuan Peanut Beef Udon Soup

🥘 Ingredients

• black pepper
  ¼ tsp
• bok choy and napa cabbage
  8 oz
• cooking oil
  1 tbsp
• garlic powder
  ½ tsp
• ground beef
  12 oz
• peanut butter
  2 tbsp
• salt
  ¼ tsp
• sesame seeds
  1 tsp
• soy sauce
  1 tbsp
• sriracha
  1 tbsp
• sugar
  1 tsp
• szechuan paste
  1 tbsp
• udon noodles
  6 oz
• water
  3 c

🍳 Cookware

• medium pot

1. 1

   Wash and dry all produce.
2. 2

   Heat a large drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites and bok choy and napa cabbage ; cook, stirring occasionally, until veggies are browned and softened ⏱️ 4 minutes . Season with salt and black pepper . Remove veggies and set aside.

   cooking oil: 1 tbsp, bok choy and napa cabbage: 8 oz, salt: ¼ tsp, black pepper: ¼ tsp
3. 3

   Heat a drizzle of cooking oil in pot used for veggies over medium-high heat. Add ground beef ; cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Season with garlic powder , salt, and pepper. Remove beef and set aside.

   ground beef: 12 oz, garlic powder: ½ tsp
4. 4

   To pot used for beef, add szechuan paste , sriracha , peanut butter , half the soy sauce , water , and sugar . Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened ⏱️ 3 minutes .

   szechuan paste: 1 tbsp, sriracha: 1 tbsp, peanut butter: 2 tbsp, soy sauce: 1 tbsp, water: 3 c, sugar: 1 tsp
5. 5

   Increase heat under pot with broth to medium-high. Bring to a boil. Once boiling, add udon noodles to pot, using tongs to break noodles apart. Cook until tender ⏱️ 2 minutes .

   udon noodles: 6 oz
6. 6

   Divide broth and noodles between bowls. Top with veggies, beef, scallion greens, and sesame seeds and serve.

   sesame seeds: 1 tsp