Chimichurri Beef Udon Skillet

• 200 g raw 90% lean ground beef — Raw 90% lean ground beef
• 60 g dry udon noodles — Dry wheat udon noodles
• 180 g white mushrooms, sliced — Raw white mushrooms
• 100 g red pepper, sliced — Raw red bell pepper
• 18 g cilantro, finely chopped — Fresh cilantro
• 5 g garlic, grated — Raw garlic
• 15 g lime juice — Fresh lime juice
• 8 g sherry vinegar — Sherry vinegar
• 0.3 g cayenne — Ground cayenne pepper
• 5 g avocado oil — Avocado oil
• 0.5 g fine salt — Fine salt

Method

1. 1Measure ingredients: Boil the udonMeasure dry udon noodles using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Boil the udonBoil udon in unsalted water for the package minimum, about 8 minutes, until chewy and flexible; reserve 80 g cooking water and drain.8 minLook for: Noodles bend easily and retain a resilient center.Safety: Drain boiling water away from your body.
3. 3Mix the chimichurriStir cilantro, garlic, lime, vinegar, cayenne, half the salt, and 30 g noodle water for 45 seconds.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Reserve in a clean cup in a clean containerReserve in a clean cup in a clean container so it stays separate for the later step.Look for: The sauce is bright green and loose with no concentrated garlic clumps.Safety: Wash cilantro and keep the clean sauce away from raw-beef utensils.
5. 5Brown the beef and vegetablesHeat oil in a wide skillet over medium-high. Add beef for 2 minutes undisturbed, crumble.2 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cook 4 minutesCook 4 minutes, then add mushrooms, pepper, and remaining salt and cook 7 minutes.11 min · 160°FLook for: Beef reaches 160°F, mushrooms are browned, and pepper is tender-crisp.Safety: Avoid raw-beef cross-contamination and verify beef reaches 160°F.
7. 7Glaze the udonAdd drained udon and remaining noodle water and toss for 2 minutes to 165°F.2 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Heat the cooked components to 165°F before adding the fresh sauce.
8. 8Remove from heatRemove from heat, fold in all chimichurri, and rest 5 minutes.5 minLook for: Noodles are glossy, beef is hot, and the green sauce remains fresh rather than browned.