Instructions

01
Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green and just tender, about 2 minutes. Remove with a slotted spoon and set aside.
02
In the same boiling water, cook the udon noodles according to package instructions. Drain, rinse with cold water, and set aside.
Herb says
Rinsing stops the cooking and prevents sticking, because clumpy noodles are nobody’s friend.
03
While the noodles cook, steam the purple cauliflower florets in a separate pot with a steamer basket until completely tender, about 8 minutes.
04
Transfer the steamed cauliflower to a blender or food processor. Add butter and a big pinch of salt, then blend until silky smooth. If needed, add a splash of hot water for a creamy texture.
Herb says
Blending while hot gives you the smoothest purée. Cold cauliflower = lumpy purée. Science.
05
Pat the ribeye steaks dry and season both sides with kosher salt and black pepper.
06
Heat a grill pan or cast iron skillet over high heat. Add 1 tbsp neutral oil. Sear the steaks for 3-4 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly across the grain.
07
Heat the remaining 1 tbsp neutral oil in a large wok or nonstick skillet over medium-high. Add the sliced onion and stir-fry until translucent and just starting to brown, about 4 minutes.
08
Add the garlic and blanched green beans to the pan, stir-frying for another 1-2 minutes.
09
Add the cooked udon noodles to the skillet, tossing to combine. Pour in the soy sauce, mirin, and sesame oil. Stir-fry until the noodles are glossy and everything is heated through, about 2 minutes.
Herb says
Acidic mirin goes in at the end so it keeps its bright, floral notes instead of cooking off.
10
To plate, spread a generous swoosh of purple cauliflower purée on each plate. Top with a mound of stir-fried udon and veggies. Lay slices of grilled ribeye over the top and garnish with scallions.

HERB

Udon Know Steak

Ingredients

Instructions