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Oodles of Udon

Grilled Ribeye and Roasted Tomato Stir-Fry with Purple Broccoli and Green Beans

30 minutes
Serves 4
DinnerItalianDairy-freeNut-freeShellfish-freeLow Sodium
Herb's take

Tonight we turn the steakhouse on its head with an Italian riff on a noodle stir-fry. You’ll use classic grilling, quick blanching, and a sweet-savory soy glaze to wrangle all your colorful produce into a bowl of pure dinner joy.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425°F. Line a baking sheet with foil.
  2. 02
    Toss tomato wedges with 1 tbsp olive oil and 1/2 tsp kosher salt. Spread on the prepared baking sheet and roast for 18-20 minutes until caramelized at the edges. Set aside.
  3. 03
    Bring a large pot of salted water to a boil. Add green beans and purple broccoli. Blanch for 2 minutes, then transfer immediately to a bowl of ice water to stop the cooking. Drain well.
  4. 04
    Pat ribeye steak dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  5. 05
    Heat a grill pan or cast iron skillet over high heat until just smoking. Brush steak with 1 tbsp olive oil and sear for 3-4 minutes per side for medium-rare. Let rest on a cutting board for at least 7 minutes.
  6. 06
    Cook udon noodles according to package directions. Drain, rinse with cool water, and set aside.
  7. 07
    In a small bowl, whisk together soy sauce, balsamic vinegar, brown sugar, and 1/4 tsp black pepper.
  8. 08
    Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced onion and sauté for 4-5 minutes until golden.
  9. 09
    Add garlic and red pepper flakes and cook for 1 minute until fragrant.
  10. 10
    Add blanched green beans and purple broccoli to the pan and toss to combine.
  11. 11
    Slice rested steak thinly against the grain.
  12. 12
    Add udon noodles and steak slices to the pan with vegetables. Pour in the soy-balsamic sauce. Toss everything together over medium-high heat for 2-3 minutes until glossy and heated through.
  13. 13
    Plate the stir-fried noodles and veggies. Top each serving with roasted tomato wedges, sliced scallions, and a sprinkle of sesame seeds. Serve immediately.

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