Japanese-Inspired Beef Tan Tan Men

🥘 Ingredients

• black pepper
  1 tsp
• bok choy and napa cabbage
  1 unit
• cooking oil
  1 tbsp
• garlic powder
  1 tsp
• ground beef
  1 unit
• peanut butter
  1 tbsp
• salt
  1 tsp
• scallions
  1 unit
• sesame seeds
  1 tsp
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sugar
  1 tsp
• szechuan paste
  1 tbsp
• udon noodles
  1 unit
• 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 scallions whites and bok choy and napa cabbage ; cook, stirring occasionally, until veggies are browned and softened ⏱️ 4 minutes . Season with salt and black pepper .

   cooking oil: 1 tbsp, scallions: 1 unit, bok choy and napa cabbage: 1 unit, salt: 1 tsp, black pepper: 1 tsp
3. 3

   Heat a drizzle of cooking oil in the same pot 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.

   ground beef: 1 unit, garlic powder: 1 tsp
4. 4

   To the pot with the 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 tsp, peanut butter: 1 tbsp, soy sauce: 1 tbsp, water: 3 c, sugar: 1 tsp
5. 5

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

   udon noodles: 1 unit
6. 6

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

   sesame seeds: 1 tsp