Five-Spice Beef with Udon Noodles & Bok Choy
By :Weldon Owen
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Economical beef cuts like blade and flat-iron become fork-tender when cooked under pressure. Shichimi togarashi, a Japanese seven-spice seasoning blend, makes a flavorful garnish.
beef udon, chinese five spice, udon noodles with beef, beef with undon noodles, udon noodle recipe, 5 spice beef, 5 spice beef with udon noodles, 5 spice beef udon
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Cuisine Asian
Difficulty Easy
Browse Category Dinner, Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Cook Time 30 minutes
Passive Time 15 minutes
Servings
4-6 servings
Ingredients
  • 2 small or 1 large shallot minced (about 3 tablespoons)
  • 2-inch piece fresh ginger peeled and minced (about 1 tablespoon), 5-cm
  • 1/2 tsp Chinese five-spice powder
  • 4 cups beef stock 950 ml
  • 2 cups Water 475 ml
  • 2 lb boneless beef blade flat-iron, or beef chuck steak, cut into slices against the grain ¼ inch (6 mm) thick, 1 kg
  • kosher salt
  • 4 heads baby bok choy trimmed and quartered lengthwise
  • 1 package dried udon noodles about 10 oz/285 g
  • 1 tsp sugar
Cuisine Asian
Difficulty Easy
Browse Category Dinner, Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Cook Time 30 minutes
Passive Time 15 minutes
Servings
4-6 servings
Ingredients
  • 2 small or 1 large shallot minced (about 3 tablespoons)
  • 2-inch piece fresh ginger peeled and minced (about 1 tablespoon), 5-cm
  • 1/2 tsp Chinese five-spice powder
  • 4 cups beef stock 950 ml
  • 2 cups Water 475 ml
  • 2 lb boneless beef blade flat-iron, or beef chuck steak, cut into slices against the grain ¼ inch (6 mm) thick, 1 kg
  • kosher salt
  • 4 heads baby bok choy trimmed and quartered lengthwise
  • 1 package dried udon noodles about 10 oz/285 g
  • 1 tsp sugar
beef udon, chinese five spice, udon noodles with beef, beef with undon noodles, udon noodle recipe, 5 spice beef, 5 spice beef with udon noodles, 5 spice beef udon
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Minced green onions, shichimi togarashi (optional)
  2. Combine the shallot, ginger, five-spice powder, stock, water, beef, and 2 teaspoons salt in the Instant Pot® and stir to mix.
  3. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at high pressure.
  4. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Using tongs, transfer the beef to a plate. Carefully pour the broth through a fine-mesh sieve set over a heatproof bowl. Return the strained broth to the pot. Press the Cancel button to reset the program.
  5. Press the Sauté button twice to select More mode. Add the bok choy and noodles and cook until just tender, about 5 minutes. (If you don’t plan to eat the all of the soup in one sitting, cook the noodles separately according to the package directions and add them in individual portions so they don’t get mushy.) Stir in the sugar and taste and adjust the seasoning if needed.
  6. Ladle the soup into bowls and top with green onions. Sprinkle with shichimi togarashi, if desired.