Recipe: Spicy Beef, Pepper & Asparagus Udon Noodles

Pin It

If it’s true that you are what you eat, then I have turned into a 5’6″ asparagus spear.

It’s the beginning of asparagus season and with Stockton & Isleton (California’s asparagus capitals) just about an hour away, little green stalks are starting to sprout in markets all over the place.  One of my local stores recently had asparagus on sale for just $0.97/lb. and because I’m such a huge fan, I couldn’t resist buying a few bunches.  For me, new asparagus in markets is a clear signal that spring has indeed arrived.  And after making due with frozen veggies & fruits all winter long, I am beyond excited to sink my teeth into something fresh & green.

And that’s what I’ve been doing pretty much non-stop.  I’ve had my asparagus with poached eggs for brunch. I’ve had them in salads.  Heck, I’ve even taken to just zapping a few stalks in the microwave for one minute, drizzling them with olive oil and a quick sprinkle of lemon pepper, and snacking in asparagus-loving bliss.

But these are all mild, safe asparagus pairings, and I know that these tender green stalks are capable of so much more. So with the help of some sweet red peppers and a few other ingredients, I created a quick, delicious dish that shows that asparagus can be pretty darned sassy when it wants to be.

Since I’m still pretty noodle-obsessed these days, I’ve been tossing asparagus & noodles together. A lot.  My first Mushroom Channel recipe (featured this week) was actually for Five Spice Mushrooms & Asparagus with Udon Noodles.  It was phenomenal.  So easy, yet so packed with flavor & different textures that I ended it up having it for dinner three nights in a row last week.  The best part about that one was that all three servings came from the same $8 recipe!

This time around I wanted an equally intense flavor but a lot more heat.  Not wanting to part from my udon noodles, I stuck with those and added some lean flank steak for my protein fix.  I kept the sauce relatively simple – some soy sauce, cooking wine, and a bit of brown sugar - but amped up the heat with a healthy dose of crushed red chilies.

With the tender asparagus, bright red peppers, and crisp purple onions, this dish was a fabulous explosion of colors, textures and flavors.  It’s a wee bit more expensive than the Five Spice Mushrooms & Asparagus recipe, but every bit as delicious.  Not a meat eater?  Simply omit the steak or swap it out with some tofu or mushrooms and you’re good to go.

Spicy Beef, Pepper & Asparagus Udon Noodles (makes 3 servings; total cost per serving: $3)

1 8 oz. package dried udon noodles
10 oz. lean flank steak
1 large red bell pepper, cut into strips
1/2 lb fresh asparagus, cut into 1″ pieces
1/2 large red onion, thinly sliced
1 large garlic clove, finely chopped
2 T cooking oil, divided
For the sauce
1/4 c low-sodium soy sauce
3 T cooking wine
1 T brown sugar
1 t crushed red chile flakes
1/2 t ground ginger
Salt & pepper
Cook the noodles according to package instructions.  Drain, drizzle with a bit of oil to prevent them from sticking together and cover to keep warm.  While the noodles are cooking, whisk together the sauce ingredients in a small bowl and set aside.

Cut the beef along the grain into 2″ wide strips.  Season with salt & pepper.  Heat 1 tablespoon of oil in a large skillet over medium high heat and add the garlic.  Cook quickly until it just begins to brown, then add the beef.  Allow the beef to cook undisturbed for about a minute or so, allowing it to start searing.  Then stir-fry for another 1-2 minutes until browned but not completely cooked through.  Remove the beef from the skillet & set on a plate.

In the same skillet, heat the remaining oil, then add the onions, peppers, and asparagus.  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.  Add the cooked noodles and sauce, and toss together until completely combined.

Serve immediately either family style or in individual bowls, and enjoy!

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

14 Responses to "Recipe: Spicy Beef, Pepper & Asparagus Udon Noodles"

  1. ~Bee says:

    Ooh.. I've been meaning to attempt an Asian-inspired dish using beef… I'm timid when it comes to beef, usually just play it safe with chicken. Keeping this on my To-Try list!

  2. Anonymous says:

    Oooh, I have all of these things in my fridge/freezer. (except the udon noodles, they'll probably get replaced w/whole wheat spaghetti). Awesome!

  3. Maris (In Good Taste) says:

    Why ever do take out when you can make such a gorgeous dish as this! Great job!

  4. SJerZGirl says:

    $.97 is a GREAT price. Beats by half the cheapest prices I find here in the "Garden State".

  5. RavieNomNoms says:

    This is fabulous, it looks so very tasty! Can't beat that price either

  6. Tiffany says:

    We also love and can't get enough asparagus, it is so versatile and goes with everything! Your recipe sounds delicious, love all those flavors!

  7. Anonymous says:

    DELISH! My kids love it, too:)

  8. emellesadventures says:

    I am so going to try this! I love asparagus and so glad it's in season now. I've never had udon noodles, so this will be a good time to try. Yeah for favorite foods, new foods, and new recipes!

  9. Chad says:

    This is awesome – i love udon!

  10. joyinjuly says:

    Me & my guy loved it. I make everything spicier anyways, but that's the only thing I'd change with this recipe.

  11. lue says:

    i am about to make this for the third time today. its absolutly delicous and beautiful! i substitute the udon noodles for linguini noodles

  12. Setareh says:

    Great website!

    A couple questions about this recipe: When does the ginger come in? You have it listed in the ingredient list, but you don’t mention it in the recipe. Also, what comprises the sauce? The recipe says “whisk together the sauce ingredients” but doesn’t clarify which ingredients make up the sauce.

    Looking forward to your response. Thanks!

    • Kimberly Morales says:

      Hi Setareh,

      Great questions! Actually, this is all a formatting error, as this was one of the older recipes that was transferred over to the new site when I had a big redesign many months ago. Some of the original formatting did not transfer correctly, so stuff’s all over the place! I’ll go edit that right now, as I always list what ingredients are “for the sauce” or dressing, etc. The ground ginger is one of those sauce ingredients, so it’ll be something you’ll whisk in with everything else. Check back in a few minutes and it’ll all be fixed. Thanks for the heads up, and thanks for reading PGEW!
      :D Kimberly

  13. leah says:

    I make this recipe all the time! Occasionally I’ll also add sliced mushrooms and carrots but its perfect as is!


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>