Pepper Lunch with Udon
This is my take on the famous Pepper Lunch copycat recipe, but with udon noodles instead of rice. The steak caramelizes in a savory sauce while the udon gets a crispy, golden bottom as everything sizzles together. Topped with a fried egg, it’s a cozy, flavorful dish that’s sure to hit the spot!
Servings skillets
Ingredients
SAUCE:
- 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
STEAK:
- 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
FOR ASSEMBLY:
- 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.
- Arrange half of the thinly sliced steak in each skillet around the edges of the pan, 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, making sure it's evenly coated.
- Let everything sizzle and cook together, stirring the steak 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 an egg to your desired doneness.
- Top the udon and steak with green onions, sweet corn, and the fried egg. Finish with extra black pepper.
- Serve hot and enjoy!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!