Melting a little peanut butter in a pan with meat fat and spicy pepper flakes makes for a really easy Asian-inspired dish that comes together fast. The peanut butter is creamy and will coat the noodles for a great sauce, while the sesame oil adds to the nuttiness of the recipe. If you don’t want the heat, just skip the flakes. And the same can be said of any of the veggies. Fresh veggies are a plus, but I figured I’d save you the cutting job for a change.
– 3 oz (85 g) udon noodles.
– 1 tsp (5 ml) sesame oil.
– 1 (8-oz [230-g]) shoulder steak, cut into thin strips.
– 1 tbsp (11 g) peanut butter.
– 1 tsp (2 g) red pepper flakes.
– 8 oz (225 g) frozen Asian vegetables.
– Salt to taste.
Step 2: Coat a large frying pan with the sesame oil and place it on medium heat. Add the steak and cook, stirring constantly, until cooked through, in about 5 minutes. As the steak cooks, slowly stir in the peanut butter until it blends with the steak juices and oil. Next mix in the pepper flakes. When the steak is done, take it out of the pan, scraping out the sauce with it, and transfer to a bowl.
Step 3: Return the pan to medium heat and put in the frozen veggies. Let the veggies thaw out for 3 or 4 minutes and then turn the heat up to high and cook, stirring constantly. Once all the liquid has evaporated, return the meat and sauce to the pan and stir rapidly to warm them. Add the noodles and stir for 30 seconds more. Season with salt and dig in.