Udon Noodles with Beef in White Miso-Apple Glaze, Charred Bok Choy, and Crispy Garlic Sesame Oil

Instructions

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   1. Bring a large pot of water to a boil. Cook the udon noodles according to package directions until tender yet springy, usually 2-4 minutes for fresh noodles. Drain, briefly rinse with warm water to remove excess starch, and toss with 1 teaspoon vegetable oil to prevent sticking.

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   2. Meanwhile, in a bowl, mix the grated apple, white miso, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, honey, grated ginger, minced garlic, 2 tablespoons water, and black pepper until smooth.

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   3. Add the beef strips to the bowl with half of the sauce and toss well. Let stand for 10 minutes in a cool spot while you prepare the rest. Reserve the remaining half of the sauce for the final stir-fry.

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   4. Heat a large skillet or wok over medium-high heat for 1-2 minutes. Add 1 tablespoon vegetable oil. Once hot, add the bok choy with a pinch of salt if desired and cook for 2-3 minutes per side until charred on the edges and tender in the center. Transfer to a plate.

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   5. In the same pan, reduce to medium heat and add the toasted sesame oil along with the sliced garlic. Cook for 1-2 minutes, stirring, until the garlic is golden and crisp but not burnt. Add the red pepper flakes if using, cook 10 seconds more, and transfer this crispy oil to a small bowl to reserve.

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   6. Raise the heat to high again and add the remaining 1 tablespoon vegetable oil. Add the white parts of the scallions and stir-fry for 30 seconds. Add the marinated beef in a single layer and cook for 2-3 minutes, stirring, until it changes color and lightly browns.

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   7. Pour the reserved sauce into the pan and add 2 more tablespoons water if needed. Once it starts to simmer, add the cornstarch slurry and cook for 30-60 seconds until the sauce becomes glossy and coats the beef.

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   8. Add the cooked udon noodles along with the remaining 1 tablespoon soy sauce and remaining 1 tablespoon rice vinegar. Toss for 1-2 minutes so the noodles absorb the sauce. If desired, you may hold the dish briefly in a warm oven at 200 °F / 95 °C while plating, without drying it out.

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   9. Divide the noodles and beef among four plates, place the charred bok choy alongside or on top, and finish with the crispy garlic sesame oil, the green parts of the scallions, and the toasted sesame seeds.

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    10. Serve immediately to enjoy the springy udon texture, juicy beef, and the contrast between the mellow apple glaze and the toasted garlic-sesame finish.