• Heather Bainbridge EdM, MA, RDN

Try this Knock Your Socks Off Asian Beef & Udon Noodle Recipe


With the crisper fall weather approaching, this recipe serves up a satisfyingly tasty warm-your-insides dish. From a dietitian point of view, this meal is well balanced, using a lean cut of beef with a solid helping of baby spinach and some udon noodles. For those who want to avoid beef, feel free to use chicken, shrimp or tofu, but consuming lean beef in moderation does not take a toll on your heart health like eating large portions of fattier cuts. Beef also has the highest amount of absorbable iron.

I slightly adapted this recipe from Wagamama's original, cutting down slightly on the quantity of some ingredients while pumping up the baby spinach portion, but remember spinach shrinks tremendously when cooked so it will not overwhelm the finished product!

I promise, this one-pot recipe will not disappoint. Chopping and preparing the steak is the most time-consuming step, so if you want to make it after work, prepare step 2 in advance and you'll enjoy this meal faster than the delivery person can drop off your order!

In good health,

Heather

PS: Wagamama restaurant originated in London, but recently opened up shop in NYC and Boston. If you're lucky enough to live/visit those fine cities we definitely recommend to check it out!

Wagamama’s Spiced Beef Noodles

Serves 4

10 ounces udon noodles (find in Asian section of grocery store)

1 lb. boneless top loin or sirloin steak, trim visible fat, cut into strips ¼ inch thick

1 ½ tbsp. cornstarch or arrowroot

1 tsp Kosher or sea salt

½ tsp black pepper

1 tbsp canola or sunflower oil

3-inch piece of fresh ginger, peeled and grated or minced

10-12 ounces baby spinach

5 scallions, cut into 1 ½ inch lengths

1 ½ tbsp. light soy sauce

2 red chili peppers, seeded and finely sliced (jalapeño can be substituted)

1 tbsp sesame oil

1 tbsp toasted sesame seeds

Step 1 Cook noodles according to the instructions on the package, drain, and refresh under cold water.

Step 2 Put the beef, cornstarch, salt and pepper in a plastic food bag and toss the meat to coat. Set aside. (This step can be done the night before to speed up a weeknight dinner meal).

Step 3 In a hot wok or large pan, heat the oil, add the ginger, and cook for 30 seconds. Add the beef and stir-fry until it is just cooked, about 2-5 minutes (cooks faster in a wok).

Step 4 Add the spinach, scallions and 2 tbsp water and toss for 1 minute so that everything is just wilted. Add the soy sauce and peppers. Taste and adjust the seasoning. Add the noodles, toss to ensure that everything is combined, and top with the sesame oil and sesame seeds.


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