Spicy Garlic Beef and Broccoli Rabe Noodles
Spicy Garlic Beef and Broccoli Rabe Noodles
Ingredients
- 1 tablespoon avocado oil, or peanut oil or any neutral oil
- 1 pound beef, ground or finely cubed (such as tri-tip)
- 1 tablespoon honey
- 2 teaspoons reduced sodium soy sauce
- 1 bunch scallions, finely minced, green tops reserved for garnish
- 5 garlic cloves, finely minced
- 1/4 cup gochujang
- 1/2 cup broth, or water
- 1 can coconut milk, 13.5 ounce
- 1 bunch broccoli rabe, chopped, or broccolini
- 10 ounces udon noodles
- as needed chili crisp, for drizzling (optional)
Instructions
- 1
In a large skillet or wok over medium-high heat, add the avocado or peanut oil and heat until shimmering.
⏱️ 1 min
- 2
Add the ground or finely cubed beef to the skillet. Drizzle with honey.
⏱️ 1 min
- 3
Cook the beef, stirring occasionally, for about 7 minutes, or until caramelized.
⏱️ 7 min
- 4
Add the reduced sodium soy sauce, finely minced scallions (reserving some of the green tops for garnish), and finely minced garlic cloves to the skillet. Cook for 30 seconds, stirring constantly.
⏱️ 1 min
- 5
Add the gochujang and cook for another minute, stirring, until it darkens in color and starts to caramelize on the meat.
⏱️ 1 min
- 6
Deglaze the pan with the broth or water, scraping up any browned bits from the bottom.
⏱️ 1 min
- 7
Stir in the coconut milk. Once the mixture is simmering, add the chopped broccoli rabe or broccolini and udon noodles.
⏱️ 1 min
- 8
Cook until the broccoli rabe is tender-crisp and the noodles are cooked through, about 4 minutes.
⏱️ 4 min
- 9
Garnish with the reserved scallion greens and a drizzle of chili crisp, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Beef and Broccoli Rabe Noodles
- 1 tablespoon avocado oil, or peanut oil or any neutral oil
- 1 pound beef, ground or finely cubed (such as tri-tip)
- 1 tablespoon honey
- 2 teaspoons reduced sodium soy sauce
- 1 bunch scallions, finely minced, green tops reserved for garnish
- 5 garlic cloves, finely minced
- 1/4 cup gochujang
- 1/2 cup broth, or water
- 1 can coconut milk, 13.5 ounce
- 1 bunch broccoli rabe, chopped, or broccolini
- 10 ounces udon noodles
- as needed chili crisp, for drizzling (optional)
Instructions
- 1
In a large skillet or wok over medium-high heat, add the avocado or peanut oil and heat until shimmering.
⏱️ 1 min - 2
Add the ground or finely cubed beef to the skillet. Drizzle with honey.
⏱️ 1 min - 3
Cook the beef, stirring occasionally, for about 7 minutes, or until caramelized.
⏱️ 7 min - 4
Add the reduced sodium soy sauce, finely minced scallions (reserving some of the green tops for garnish), and finely minced garlic cloves to the skillet. Cook for 30 seconds, stirring constantly.
⏱️ 1 min - 5
Add the gochujang and cook for another minute, stirring, until it darkens in color and starts to caramelize on the meat.
⏱️ 1 min - 6
Deglaze the pan with the broth or water, scraping up any browned bits from the bottom.
⏱️ 1 min - 7
Stir in the coconut milk. Once the mixture is simmering, add the chopped broccoli rabe or broccolini and udon noodles.
⏱️ 1 min - 8
Cook until the broccoli rabe is tender-crisp and the noodles are cooked through, about 4 minutes.
⏱️ 4 min - 9
Garnish with the reserved scallion greens and a drizzle of chili crisp, if desired, before serving.
⏱️ 1 min