Description
This Pepper Lunch with Udon is a flavorful twist on the famous Pepper Lunch recipe, featuring tender steak caramelized in a savory sauce and crispy udon noodles. Topped with a fried egg, this cozy dish is sure to satisfy.
Ingredients
Units
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- 1/3 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons ginger paste
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons butter or oil
- 1 pound shaved/thinly sliced ribeye steak
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 14 ounces cooked udon noodles, flash-boiled
- 1/4 cup green onion, thinly sliced
- 1/4 cup yellow sweet corn
- 2 fried eggs
Instructions
- In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, garlic, ginger, brown sugar, rice vinegar, and cornstarch until well combined. Set aside.
- Heat two small skillets over medium-high heat and add a tablespoon of butter or oil to each skillet.
- Arrange half of the thinly sliced steak in each skillet around the edges, leaving the center empty. Season each portion of steak with half of the chili powder, salt, and black pepper.
- Place half of the cooked udon noodles in the center of each skillet.
- Pour the prepared sauce over the steak, ensuring it’s evenly coated.
- Let everything sizzle and cook together, stirring occasionally to ensure even cooking, about 6 to 8 minutes, until the steak is fully cooked and the sauce has thickened.
- In a separate pan, fry the eggs to your desired doneness.
- Top the udon and steak with green onions, sweet corn, and the fried egg. Finish with extra black pepper if desired. Serve immediately.
Notes
- For an extra crispy bottom on the udon noodles, let them sit undisturbed in the skillet for a minute or two after adding the sauce.
- Feel free to customize the toppings with your favorite veggies or protein.
Nutrition
- Serving Size: 1 skillet
- Calories: 480
- Sugar: 6g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 180mg