Pepper Lunch with Udon
This Pepper Lunch copycat recipe takes udon noodles instead of rice, with steak caramelizing in a savory sauce while the noodles get a crispy, golden bottom. Topped with a fried egg, this cozy and flavorful dish is sizzling with all the right flavors!
Ingredients
- For the Sauce:
- ⅓ 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
- For the Steak:
- 2 tablespoons butter or oil
- 1 pound shaved/thinly sliced ribeye steak
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Assembly:
- 14 ounces cooked udon noodles flash-boiled
- ¼ cup green onion thinly sliced
- ¼ cup yellow sweet corn
- 2 fried eggs
Instructions
- Prepare the Sauce: In a small bowl, combine the soy sauce, oyster sauce, sesame oil, garlic, ginger, brown sugar, rice vinegar, and cornstarch. Mix well and set aside.
- Cook the Steak: Heat two small skillets over medium-high heat and add 1 tablespoon of butter or oil to each. Arrange half of the steak in each skillet around the edges of the pan, leaving the center empty. Season with half of the chili powder, salt, and black pepper.
- Add the Udon: Place half of the cooked udon noodles in the center of each skillet. Pour the prepared sauce evenly over the steak and noodles.
- Sizzle and Cook: Let everything sizzle and cook together, stirring the steak occasionally for even cooking. Continue to cook for 6 to 8 minutes, until the steak is fully cooked and the sauce has thickened.
- Fry the Eggs: In a separate pan, fry the eggs to your desired doneness.
- Assemble and Serve: Top the sizzling udon and steak with green onions, sweet corn, and the fried eggs. Add extra black pepper if desired. Serve hot and enjoy!