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Purple Reign Supreme

Grilled Ribeye with Miso-Glazed Purple Cauliflower, Onion, and Green Bean Stir-Fry over Udon

40 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take

Japanese steak nights just got a kaleidoscopic makeover: you’ll master grilling ribeye to juicy perfection and coaxing maximum umami from miso-glazed purple cauliflower and green beans. This dish is equal parts steakhouse sizzle and izakaya comfort, served on a tangle of slurpable udon.

Equipment needed
  • Grill or grill pan
  • Wok or large skillet

Ingredients

Yield
4

Instructions

  1. 01
    Cook the udon noodles in a large pot of boiling water according to package instructions, until just tender. Drain, rinse with cold water, and set aside.
  2. 02
    Pat the ribeye steaks dry and season both sides with salt and pepper. Let them sit at room temperature for 15 minutes while you prep the vegetables.
  3. 03
    In a small bowl, whisk together the soy sauce, mirin, sake, garlic, and sugar until the sugar dissolves. This is your miso glaze base.
  4. 04
    Heat a grill pan or outdoor grill over high heat. Brush the steaks lightly with 1 tablespoon of neutral oil. Grill steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and let rest, tented with foil.
  5. 05
    Heat 2 tablespoons neutral oil in a large wok or skillet over medium-high heat. Add the sliced onions and stir-fry for 2 minutes until starting to soften.
  6. 06
    Add the purple cauliflower florets and green beans. Stir-fry for 4–5 minutes until vegetables are crisp-tender and just beginning to caramelize at the edges.
  7. 07
    Push the vegetables to the sides of the wok, reduce heat to medium, and add the miso paste to the center. Sauté the miso for 30 seconds to bloom its aroma, then pour in the glaze base. Toss everything together and cook for 2 minutes until the sauce thickens and glazes the vegetables.
  8. 08
    Add the cooked udon noodles to the wok and toss with the vegetables and sauce until heated through and glossy. Drizzle with toasted sesame oil.
  9. 09
    Slice the rested ribeye steaks thinly, against the grain.
  10. 10
    Divide the noodle and vegetable stir-fry among four bowls or plates. Top each with sliced ribeye. Garnish with scallions and toasted sesame seeds. Serve immediately.

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