Simmer Serenity
Japanese-Style Braised Ribeye with Purple Cauliflower, Green Beans, and Udon Noodles
45 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Tonight, we channel nimono: the Japanese art of gentle simmering. You'll coax ultra-tender ribeye and jewel-toned veggies into a savory-sweet broth, learning why this classic technique delivers maximum flavor with minimal fuss.
Ingredients
Yield
4
Instructions
- 01Pat the ribeye steaks dry and cut them into thick strips about 1 inch wide.
- 02Heat the neutral oil in a large, heavy-bottomed pot over medium-high heat. Add the ribeye strips in batches, searing just until lightly browned on the outside, about 1 minute per side. Transfer the beef to a plate.
- 03Add the onion wedges and ginger to the same pot. Sauté until the onions are starting to soften but not browned, about 3 minutes.
- 04Pour in the sake, and scrape up any browned bits from the bottom of the pot.
- 05Stir in the soy sauce, mirin, sugar, and water. Bring to a gentle simmer.
- 06Add the purple cauliflower florets and green beans to the pot. Cover and simmer for 5 minutes.
- 07Return the ribeye strips (and any juices) to the pot, nestling them into the simmering broth. Reduce the heat to low, cover, and braise for 8–10 minutes, until the beef is just cooked through and the vegetables are tender.
- 08While the stew simmers, cook the udon noodles according to package instructions. Drain and rinse under cold water to stop the cooking.
- 09Divide the udon noodles among four wide bowls. Ladle the ribeye, vegetables, and plenty of broth over each portion.
- 10Garnish with sliced scallions and serve immediately.
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