Udon Know Until You Try
Grilled Ribeye Slices with Stir-Fried Onion, Green Beans, Purple Broccoli, and Tomatoes over Udon Noodles
35 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Inspired by Japanese yaki udon, this dish spotlights boldly charred ribeye, crisp-tender veggies, and chewy udon tangled in a savory, umami sauce. You'll learn why grilling steak before stir-frying keeps every bite beefy and satisfying.
Equipment needed
- Grill or cast iron skillet
- Wok or 12-inch skillet
Ingredients
Yield
4
Instructions
- 01In a bowl, whisk together 1/4 cup soy sauce, mirin, sake, sugar, and minced garlic to make the stir-fry sauce. Set aside.
- 02Season ribeye steak on both sides with salt and black pepper. Let it rest at room temperature for 20 minutes while you prep other ingredients.
- 03Preheat a grill or cast iron skillet over high heat until very hot. Grill the ribeye for 2-3 minutes per side for medium-rare, then transfer to a cutting board and let rest at least 8 minutes.
- 04While the steak rests, bring a large pot of water to a boil. Add udon noodles and cook according to package directions, usually about 2-3 minutes for fresh noodles. Drain, rinse briefly under cool water, and toss with 1 tablespoon neutral oil to prevent sticking. Set aside.
- 05Heat 2 tablespoons neutral oil in a large wok or 12-inch skillet over medium-high heat. When oil shimmers, add onion and stir-fry until just translucent, about 1 minute.
- 06Add green beans and purple broccoli to the pan and stir-fry 3-4 minutes until just crisp-tender.
- 07Add tomatoes and stir-fry for 1 additional minute, just until they begin to soften but still hold their shape.
- 08Return cooked udon noodles to the pan. Pour in the reserved sauce and toss everything rapidly to coat and heat through, about 1 minute.
- 09Slice rested ribeye thinly across the grain. Add steak slices and any juices to the wok, along with 1 tablespoon soy sauce, and toss just until the beef is warmed and glossy, about 30 seconds.
- 10Turn off the heat. Drizzle the stir-fry with toasted sesame oil, sprinkle with sesame seeds and scallions, and toss gently to finish. Taste and adjust salt as needed.
- 11Divide among 4 bowls and serve hot.
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