Bring a medium pot of water to a boil. Thinly slice 1 large garlic clove. Trim 2 scallions, then cut into ½-inch pieces.

In a small bowl, combine all of the 3 oz stir-fry sauce, 3 tablespoons water, and 1 teaspoon each of neutral oil and apple cider vinegar (or white wine vinegar); whisk to combine. Cut 1 lime into wedges.

Heat 2 teaspoons oil in a medium nonstick skillet over high. Add 10 oz pkg grass-fed ground beef and sliced garlic; season with kosher salt and ground pepper. Cook, breaking meat up into large pieces, until beef is browned and cooked through, 3-4 minutes. Remove skillet from heat, then carefully spoon off any excess fat.

Meanwhile, add 7 oz udon noodles to boiling water. Cook, stirring, until al dente, about 3-5 minutes. Drain, rinse with cold water, and drain again.

Add 5 oz baby spinach and scallions to skillet with beef. Cook, stirring, until spinach is just wilted, about 1 minute.

Add noodles, sauce, and half of the toasted sesame seeds to skillet. Cook, stirring, until noodles are coated in the sauce, about 1 minute. Season to taste with salt and pepper. Garnish with remaining sesame seeds. Squeeze lime over top. Enjoy!