Thanks to Dole Sunshine for partnering with me for this post! I am the creator of this recipe and for the description and information that follows. For a full disclosure, click here!
Do you think of fruit when you order a korean spicy sweet beef udon noodle bowl? Or an Asian noodle bowl? Probably not. But, that’s what makes this recipe so unique and bursting with even more flavor!
This recipe takes no time at all to prepare because you’re using a very tender good grade of beef, like flank steak, ribeye or a New York strip cut, and you’ll be assured that the beef is velvety delicious!
I was pleasantly surprised with the Spicy Korean BBQ Simmer Sauce from Savay, which I found at the Kroger grocery store. It had the flavor profile that I was looking for, and I think you’ll like it, too! I especially liked that there’s no high fructose corn syrup in it, and, interestingly, it’s certified Kosher by the Orthodox Union! By using shortcuts like this sauce and the prepared Udon noodles as well as the frozen veggies, your preparation time is cut in half or more!
But, of course, the star of this recipe is the pineapple and mandarin orange slices in coconut water from Dole Sunshine. Yes, all natural, including the juice! The contrast of the sweet and spicy just makes this recipe extra special! You’ll probably want to double it because, believe me, your eaters will want seconds! xox ~ally
In a large deep heavy skillet over medium high heat, put the sesame oil. When the oil is hot, add the beef strips and sprinkle with the salt and one teaspoon of pepper. Turn, toss and cook about four to five minutes.
Reduce heat to medium and add the BBQ sauce and water. Blend. Cover and cook about five minutes.
Reduce heat to medium low. Add the noodles, carefully blend (the noodles will be stuck together from the packaging), cover with a lid and let the mixture simmer about eight to ten minutes. This will loosen the noodles. Use tongs or a large fork to gently separate the noodles and blend into the liquid.
Add the pineapple/mandarin oranges with the juice and the thawed vegetable mixture. Blend into the mixture. Cover with a lid and let the mixture cook another about ten minutes stirring a couple of times.
Reduce heat to low. And add the fresh baby bokchoy. Blend into the mixture. Cover and let it steam about five minutes.
Serve immediately. Garnish with a sprinkle of coarse ground or freshly ground pepper.
Extra topping sides: Fill bowls. Serve with a variety of garnishes like chow mein noodles, toasted dried coconut crushed chips, low sodium soy sauce, nuts (I chose salted cashews.), etc.