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Slurp, Sip, and Steak hero image

Slurp, Sip, and Steak

Seared Ribeye, Roasted Purple Cauliflower and Green Beans, and Udon Noodles in Umami Broth

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

Japanese noodle soups are all about balance: hearty noodles, savory broth, and vibrant toppings. Here, you'll master the art of searing steak for soup, plus roasting vegetables for extra flavor and color, purple cauliflower makes this one unforgettable.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. 02
    Toss purple cauliflower florets and green beans with 2 tablespoons vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread evenly on prepared baking sheet and roast for 22 to 25 minutes, flipping halfway, until vegetables are browned and tender.
  3. 03
    While vegetables roast, pat ribeye steaks dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
  4. 04
    Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, sear steaks for 2 minutes per side for medium rare (or to desired doneness). Transfer to a plate and let rest 8 minutes.
  5. 05
    Reduce heat to medium. Add sliced onion to the skillet and cook, stirring often, until softened and beginning to brown, about 5 minutes.
  6. 06
    Add garlic and ginger. Cook until fragrant, about 1 minute.
  7. 07
    Pour in soy sauce, mirin, and sake, scraping the pan to loosen any browned bits.
  8. 08
    Add chicken broth and bring to a simmer. Lower heat and cook gently for 10 minutes.
  9. 09
    While broth simmers, cook udon noodles according to package directions. Drain and rinse briefly under warm water to remove excess starch.
  10. 10
    Slice rested ribeye steaks thinly against the grain.
  11. 11
    Taste broth and adjust seasoning if needed, adding more salt or soy sauce to preference.
  12. 12
    To serve, divide udon noodles among 4 deep bowls. Ladle hot broth over noodles. Top each bowl with roasted cauliflower, green beans, sautéed onions from the broth, and sliced ribeye steak. Garnish with scallions and drizzle with toasted sesame oil.

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