Instructions

01
Pat the ribeye steak dry with paper towels and season both sides with kosher salt and black pepper. Let it sit at room temperature while you prepare the other ingredients.
Herb says
Letting the steak temper prevents cold-center syndrome and helps you get the Maillard magic going on the grill.
02
In a small bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar is dissolved. Set aside.
03
Bring a large pot of water to a boil. Add udon noodles and cook until just tender (about 2-3 minutes for fresh; 8 minutes if dried). Drain, rinse briefly under cold water, and set aside.
04
Heat 1 tablespoon neutral oil in a large skillet or grill pan over medium-high heat. Sear the ribeye for 2 to 3 minutes per side until medium-rare. Transfer to a cutting board and rest for 5 minutes.
Herb says
Resting is not just polite, it’s physics, juices redistribute so you don’t end up with a puddle and a sad, dry steak.
05
Add 1 tablespoon neutral oil to the same pan. Add the onions and cook, stirring, for 3-4 minutes until starting to brown and soften.
06
Toss in the green beans and purple cauliflower. Stir-fry for 4-5 minutes until vegetables are crisp-tender and getting some caramelized spots.
Herb says
High heat plus constant movement equals wok hei wannabe, don't let those veggies stew!
07
Pour in the prepared sauce and stir to coat the vegetables. Simmer for 1 minute to let everything mingle.
08
Slice the rested ribeye thinly against the grain.
09
Add the cooked udon noodles and sliced ribeye to the pan. Drizzle with remaining 1 tablespoon neutral oil and the sesame oil. Toss everything together over high heat until noodles are glossy and sauce is mostly absorbed, about 2 minutes.
10
Transfer to a large serving platter. Garnish with scallions and toasted sesame seeds. Serve hot and slurp responsibly.

HERB

Udon Unfurled

Ingredients

Instructions