Instructions

01
Pat the ribeye steak dry and slice it thinly against the grain (about 1/8 inch thick). Season lightly with salt and pepper.
Herb says
Slicing against the grain means each bite is tender, not chewy, think of it as edible velvet.
02
Bring a large pot of water to a boil. Cook udon noodles according to package directions, then drain and toss with 1 teaspoon of neutral oil to prevent sticking. Set aside.
03
Heat 1 tablespoon neutral oil in a large wok or Dutch oven over medium-high heat. Add sliced onion and a pinch of salt. Stir-fry for 3-4 minutes, until fragrant and softened but not browned.
04
Add garlic and ginger, stir for 30 seconds until aromatic.
05
Add green beans and purple broccoli. Stir-fry for 2 minutes until bright and just starting to soften.
Herb says
High heat and quick tosses keep those veggies crisp, not soggy.
06
Push veggies to the sides and add another 1 tablespoon neutral oil to the center. Add the sliced ribeye in a single layer. Let it sear undisturbed for 1 minute, then stir-fry everything together until steak is just barely pink.
07
Pour in sake and mirin, scraping up any browned bits stuck to the pan. Let it bubble away for a minute to cook off the alcohol.
Herb says
This is your deglazing moment, flavor is hiding in those caramelized bits.
08
Add soy sauce, sugar, and broth. Stir well and bring to a gentle boil.
09
Reduce heat and simmer for 3 minutes to meld flavors. Taste and adjust salt if needed.
10
Add udon noodles and tomato wedges. Gently toss to combine and heat through for 1-2 minutes.
Herb says
Tomatoes go in last so they keep their shape and add a pop of acidity to the rich broth.
11
Drizzle in sesame oil, scatter scallions on top, and give one final gentle stir.
12
Ladle into bowls, making sure each gets a hearty mix of steak, noodles, broth, and veggies. Serve hot.

HERB

Udon Know What You’re Missing

Ingredients

Instructions