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Spicy Beef, Pepper & Asparagus Udon Noodles

 
One serving costs about $3.79 One serving costs about $3.79

$3.79 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:55%

Spoonacular Score: 55%

 

Spicy Beef, Pepper & Asparagus Udon Noodles might be just the main course you are searching for. For $3.79 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 551 calories, 37g of protein, and 16g of fat per serving. Head to the store and pick up bell pepper, ground ginger, cooking oil, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is good. Try Spicy Black Pepper Shrimp with Udon Noodles, Spicy Sesame Chicken & Udon Noodles, and Beef Curry Udon (Kare Udon) for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
0.5 lb
0.5 lb fresh asparagus
fresh asparagus
1 Tbsp
1 Tbsp brown sugar
brown sugar
2 Tbsps
2 Tbsps cooking oil
cooking oil
10 oz
10 oz lean flank steak
lean flank steak
1 large
1 large garlic clove
garlic clove
0.5 tsps
0.5 tsps ground ginger
ground ginger
0.5 cups
0.5 cups red bell pepper
red bell pepper
1 tsp
1 tsp red chile flakes
red chile flakes
0.5 large
0.5 large red onion
red onion
some
some Salt & Pepper
Salt & Pepper
0.33 cups
0.33 cups soy sauce
soy sauce
8 oz
8 oz udon noodles
udon noodles
3 Tbsps
3 Tbsps wine
wine
0.5 lb fresh asparagus
0.5 lb
fresh asparagus
1 Tbsp brown sugar
1 Tbsp
brown sugar
2 Tbsps cooking oil
2 Tbsps
cooking oil
10 oz lean flank steak
10 oz
lean flank steak
1 large garlic clove
1 large
garlic clove
0.5 tsps ground ginger
0.5 tsps
ground ginger
0.5 cups red bell pepper
0.5 cups
red bell pepper
1 tsp red chile flakes
1 tsp
red chile flakes
0.5 large red onion
0.5 large
red onion
some Salt & Pepper
some
Salt & Pepper
0.33 cups soy sauce
0.33 cups
soy sauce
8 oz udon noodles
8 oz
udon noodles
3 Tbsps wine
3 Tbsps
wine

Equipment

frying pan
frying pan
bowl
bowl
whisk
whisk
frying pan
frying pan
bowl
bowl
whisk
whisk


Instructions

  1. Cook the noodles according to package instructions.
  2. Drain, drizzle with a bit of oil to prevent them from sticking together and cover to keep warm.
  3. While the noodles are cooking, whisk together the sauce ingredients in a small bowl and set aside.
  4. Cut the beef along the grain into 2" wide strips and season with salt & pepper.
  5. Heat 1 tablesepoon of oil in a large skillet over medium high heat and add the garlic.
  6. Cook quickly until it just begins to brown, then add the beef.
  7. Allow the beef to cook undisturbed for about a minute or so, allowing it to start searing.
  8. Stir-fry for another 1-2 minutes until browned but not completely cooked through. Remove the beef from the skillet & set on a plate.
  9. In the same skillet, heat the remaining oil, then add the onions, peppers, and asparagus.
  10. Stir-fry for 1 minute, then return the beef & any accumulated juices to the skillet. Continue to stir-fry for another 1-2 minutes, or until the beef is cooked through but not tough.
  11. Add the cooked noodles and sauce, and toss together until completely combined.
  12. Serve immediately either family style or in individual bowls, and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.79
Ingredient
½ pounds fresh asparagus
1 tablespoon brown sugar
2 tablespoons cooking oil
10 ounces lean flank steak
1 large garlic clove
½ teaspoons ground ginger
½ cups red bell pepper
1 teaspoon red chile flakes
½ larges red onion
⅓ cups soy sauce
8 ounces udon noodles
3 tablespoons wine
Price
$2.01
$0.04
$0.08
$5.03
$0.07
$0.12
$0.37
$0.10
$0.18
$0.52
$2.19
$0.66
$11.38

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • get more green tips
Disclaimer

Nutritional Information

Quickview
550 Calories
36g Protein
16g Total Fat
63g Carbs
16% Health Score
Limit These
Calories
550
28%

Fat
16g
25%

  Saturated Fat
2g
17%

Carbohydrates
63g
21%

  Sugar
14g
16%

Cholesterol
56mg
19%

Sodium
2607mg
113%

Alcohol
1g
9%

Get Enough Of These
Protein
36g
73%

Vitamin C
37mg
46%

Selenium
30µg
44%

Vitamin B6
0.82mg
41%

Vitamin B3
8mg
40%

Vitamin K
41µg
39%

Vitamin A
1547IU
31%

Zinc
4mg
29%

Fiber
7g
28%

Phosphorus
282mg
28%

Manganese
0.47mg
24%

Iron
4mg
23%

Vitamin E
3mg
23%

Potassium
650mg
19%

Folate
71µg
18%

Vitamin B2
0.29mg
17%

Vitamin B1
0.22mg
15%

Vitamin B12
0.86µg
14%

Copper
0.27mg
14%

Magnesium
50mg
13%

Vitamin B5
1mg
10%

Calcium
58mg
6%

covered percent of daily need

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