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Thinly Sliced Ribeye Yaki Udon
This quick and satisfying meal is a sleeper hit, and it's no surprise why. The springy udon noodles get tossed in a deeply savory sauce and stir-fried alongside alongside delicious marinated beef ribeye. Green cabbage and shishito peppers add some fresh and crunchy goodness to the mix. It's a burst of umami flavor in every bite!
Nutritional facts
Protein
13g
Carbs
62g
Calories
400
Fat
12g
Ingredients
Sesame Oil, Soy Sauce, Carrots, Seasoned Rice Wine Vinegar, Garlic, Udon Noodles, Sugar, Onion, Light Soy Sauce, Jalapeno Peppers, Cabbage, Green Onion, Oyster Sauce, Rice Wine, Canola Oil, Toasted Sesame Seeds, Rib-Eye Beef, Shishito Peppers
Reviews
4.5
Based on 485 reviews
The cabbage was really good. I wish the pasta and ribeye had the same flavor. The pasta was dry as well.
Porsha Brown · 04/03/25
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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