A quick and flavorful weeknight meal inspired by Pepper Lunch, featuring thinly sliced ribeye, udon noodles, and a savory sauce, all cooked together in a single skillet. This delicious dish comes together in under 30 minutes and is topped with a fried egg, corn, and green onions.
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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.
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.
Flash boil the pre-cooked udon noodles according to package directions, then drain.
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.
Place the cooked udon noodles in the center of the ring of beef. Season the steak with black pepper.
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.
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.
Serve immediately in the skillet, with the spicy mayo on the side or drizzled over top.
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