Udon the Grill
Japanese Stir-Fried Udon with Grilled Ribeye, Green Beans, Purple Broccoli, and Tomatoes
30 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
If you think steak is just for the grill and noodles belong in soup, prepare for a delightful rethink. Tonight, we're combining flame-kissed ribeye with toothsome udon and a riot of Japanese-style veggies in a sauce that means business.
Ingredients
Yield
4
Instructions
- 01Combine soy sauce, mirin, sake, and sugar in a small bowl. Stir until sugar dissolves and set aside.
- 02Bring a large pot of water to a boil. Add udon noodles and cook according to package directions until just tender. Drain and rinse under cold water to stop the cooking. Toss lightly with 1 tsp neutral oil to prevent sticking.
- 03Pat ribeye steak dry and season both sides with salt and half the black pepper.
- 04Heat a grill pan or cast iron skillet over high heat. Lightly brush steak with 1 tsp neutral oil. Grill for 2-3 minutes per side until medium-rare or desired doneness. Rest 5 minutes, then slice thinly against the grain.
- 05Heat 2 tbsp neutral oil in a large wok or skillet over medium-high heat. Add onions and stir-fry until just translucent, about 2 minutes.
- 06Add green beans and purple broccoli. Stir-fry for 3-4 minutes until crisp-tender and slightly charred at the edges.
- 07Add tomato wedges and cook for 1 minute, just until they begin to soften but still hold shape.
- 08Add cooked udon noodles to the pan. Drizzle in soy-mirin-sake sauce and toss vigorously to coat everything evenly. Cook 1-2 minutes until the liquid is mostly absorbed and noodles are glossy.
- 09Add sesame oil and remaining black pepper. Toss well. Remove from heat.
- 10Top with sliced grilled ribeye and scatter scallions over the dish. Serve immediately.
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