Sizzling Beef Udon

I love the sound of food cooking on a sizzling plate! I think that is one of the reasons I love eating at Pepper Lunch so much. I recently bought myself a sizzling plate a few months ago from a local restaurant supply store and recreated the always delicious sizzling beef udon at home for the girls. Such a fun dish to make and the sizzling sound is music to the ears.

There are two types of soy sauces for this dish. For the honey soy sauce, I mixed equal parts honey, soy sauce, and oyster sauce, added some pepper, and thinned the sauce out with a little bit of water and for the garlic soy sauce, I just used Kikkoman’s Roasted Garlic Teriyaki sauce. There’s recipes out there for it online as well, but I opted to go for the shortcut.

Ingredients:
8 ounces cooked udon noodles
6 ounces thinly sliced ribeye
3 ounces corn kernels
1-2 tablespoon chopped green onions

Honey Soy Sauce Ingredients:
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon oyster sauce
2 teaspoons water
1/4 teaspoon pepper
Pinch of salt

Other ingredients:
Kikkoman Roasted Garlic Teriyaki sauce
Togarashi for topping
Sriracha

Steps:

Prepare Sizzling Plate – Put the sizzling plate on the stovetop over high heat for 5 minutes or until it was smoking hot. Turn off the heat.

Assemble Sizzling Beef Udon – Add thinly sliced ribeye around the perimeter of the sizzling plate. Add cooked udon noodles in the middle of the sizzling plate and top it with corn and chopped green onions. Sprinkle spicy Togarashi on top. Pour a few tablespoons of the sauce over the meat, mixed it all up, flip the meat to cook the other side and enjoy.

Tips:

• Sizzling plate is really hot. Handle with gloves to avoid getting burned.
• Any cut of beef should be fine as long as its thinly sliced.
• Substitute rice for udon noodles if udon noodles are unavailable
• If you do not have a sizzling plate, use a 10-inch cast iron skillet. It works great.