Pepper Lunch with Udon

Name: Pepper Lunch with Udon (30-Minute Skillet)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese-inspired
Ingredients: 1/4 cup soy sauce; 1 tbsp oyster sauce; 1 tbsp brown sugar; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp cornstarch; 1/4 cup Japanese mayonnaise; 1 tbsp gochujang; 1/2 tsp sesame oil; 1 tsp lemon juice; 1 (7 oz) package pre-cooked udon noodles; 1 tbsp neutral oil; 1/2 lb ribeye steak, thinly shaved; 1 tbsp butter; 1/4 cup corn kernels; 1 fried egg; 2 tbsp green onions, chopped; black pepper, to taste

Pepper Lunch with Udon is a fast Japanese-inspired skillet dish combining thinly sliced ribeye, chewy udon noodles, and a savory soy-based sauce, finished with a fried egg and fresh toppings. It comes together in one pan in under 30 minutes.

🍴Copycat

🌍Japanese-inspired 🏷️Pepper lunch 🏷️Udon 🏷️Beef 🏷️Ribeye Skillet meal

🏷️

🏷️30-minute meal

-0:00

moribyanonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1/4 cup soy sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp ginger paste
1 tsp garlic paste
1 tsp cornstarch
1/4 cup Japanese mayonnaiseoptional
1 tbsp gochujangoptional
1/2 tsp sesame oiloptional
1 tsp lemon juiceoptional
1 (7 oz) package pre-cooked udon noodles
1 tbsp neutral oil
1/2 lb ribeye steak, thinly shaved
1 tbsp butter
1/4 cup corn kernels
1 fried egg
2 tbsp green onions, chopped
black pepper, to taste

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Instructions

1
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, 1 tsp sesame oil, ginger paste, garlic paste, and cornstarch. Set aside.
2
For the optional spicy mayo, combine Japanese mayonnaise, gochujang, 1/2 tsp sesame oil, and lemon juice in another small bowl. Mix until smooth and set aside.
3
Flash boil the pre-cooked udon noodles according to package directions, then drain.
4
Heat a cast iron skillet over medium-high heat. Add neutral oil. Arrange the thinly shaved ribeye in a ring around the edge of the skillet.
5
Place the cooked udon noodles in the center of the ring of beef. Season the steak with black pepper.
6
Pour the prepared sauce over the beef and noodles. Cook, stirring the beef, until it is golden brown and crispy and the sauce has thickened.
7
Top the noodles with a pat of butter, the fried egg, and corn kernels. Garnish with chopped green onions and another sprinkle of black pepper over the egg.
8
Serve immediately in the skillet, with the spicy mayo on the side or drizzled over top.

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Tips & Notes

Pro tips

Slice the ribeye as thin as possible—partially freezing the meat for 30 minutes makes this easier and ensures even, fast cooking.
Don't overcrowd the skillet when cooking the beef; brown it in batches if needed for a better sear, then set aside before adding noodles.
Cook the fried egg separately or at the edge of the skillet to avoid breaking the yolk; this keeps the presentation intact and yolk runny.
Toss everything quickly over high heat in the final 2–3 minutes so the sauce coats evenly and noodles warm through without overcooking.

Substitutions

Soy sauce → tamari (gluten-free, same savory depth)
Oyster sauce → soy sauce + 1 tsp sugar (similar umami, slightly less body)
Japanese mayonnaise → regular mayo + 1 tsp rice vinegar (lighter acidity, very close result)
Udon noodles → ramen or soba noodles (adjust cooking time; ramen cooks faster)

Storage & make-ahead

Refrigerate leftovers (without the egg) in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. Fry a fresh egg to top when serving.

Equipment

large skillet or wok (12-inch or larger) · separate small skillet for frying egg (optional but recommended)

Common Questions

Can I use frozen udon noodles?

Yes, frozen udon noodles work perfectly and actually save time. Thaw them briefly or add directly to the skillet to cook through with the other ingredients.

What cut of beef can I substitute for ribeye?

Use sirloin, flank steak, or any tender cut that slices thinly. Partially freeze the meat for 30 minutes before slicing to make it easier to cut thin.

Can I make the sauce ahead?

Yes, mix the soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, ginger paste, and garlic paste in a jar up to 2 days ahead. Store in the refrigerator.

Is this dish spicy?

Not inherently, but gochujang adds mild heat. Reduce or omit it for a milder version, or add more for extra spice.

How do I prevent the egg yolk from breaking?

Fry the egg in a separate small skillet or at the edge of the main skillet where heat is gentler. Slide it carefully onto the finished noodles just before serving.