Pappadelle with Ginger Beef and Bok Choy Recipe

Name: Pappadelle with Ginger Beef and Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lean beef, cut into thin strips approximately 3 to 4 inches long; 1 pound pappadelle; 1 bunch peashoots or snowpeas; 2 tablespoons fresh grated ginger; 1 tablespoon chopped garlic; 1/2 tablespoon red pepper flakes; White pepper and salt to taste; 1 to 2 heads bok choy, rinsed and chiffonade 1/2-inch; 1 tablespoon sesame oil; 1/4 cup chopped peanuts; 2 tablespoons butter

Servings: persons

8 ounces lean beef, cut into thin strips approximately 3 to 4 inches long
1 pound pappadelle
1 bunch peashoots or snowpeas
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
1/2 tablespoon red pepper flakes
White pepper and salt to taste
1 to 2 heads bok choy, rinsed and chiffonade 1/2-inch
1 tablespoon sesame oil
1/4 cup chopped peanuts
2 tablespoons butter

1
Place beef strips into bowl and combine with garlic, ginger, red pepper flakes and white cracked pepper (no salt).
2
Marinate for 30 minutes.
3
Cook pappadelle until al dente.
4
Remove and toss with oil to avoid sticking.
5
In a hot wok add 1 tablespoon sesame oil and beef, reserving marinade.
6
Quickly saute for 45 seconds.
7
Remove with slotted spoon and reserve.
8
Add bok choy to wok and toss for 30 seconds, adding a touch of salt.
9
Remove with slotted spoon and add marinade to wok with pappadelle.
10
Toss this mixture together, then add beef, 1/2 teaspoon red pepper flakes, bok choy and chopped peanuts.
11
Finish with 1 to 2 tablespoons butter for richness.
12
Arrange fresh peashoots on plate and top with pappadelle mixture, twisting for height.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces lean beef, cut into thin strips approximately 3 to 4 inches long, 1 pound pappadelle, 1 bunch peashoots or snowpeas, 2 tablespoons fresh grated ginger, and more.

Yes, Pappadelle with Ginger Beef and Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappadelle with Ginger Beef and Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions