Beefsteak Udon

My favorite set of Udon noodles was not in Tokyo (sorry!) but rather on top of Keystone mountain in Colorado.  After a strong half day of skiing, we stopped at the upper lodge and I was impressed that they had Udon noodles.  And wow- were they ever good - and just what I needed from the cold!

Its not that I haven't had fantastic Udon noodles in Japan - I have.  But context matters.

Here is a version that will charm you.
3/4 lb flank or skirt steak

Grilling sauce:
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

1 quart chicken broth
1 Tbsp fish sauce
2 cups broccoli flowerets
2 carrot, sliced into thick matchsticks
2 cup sliced cabbage
1/2-inch fresh ginger, minced
1/2 lb fresh Japanese Udon noodles

3 red radishes, sliced, for garnish
toasted sesame seeds for garnish

Heat grill to high. Whisk grilling sauce together in a small bowl. Season the steak with salt and pepper. Grill steak on high until just before rare. Then slather the sauce on the steak and cook on both sides until the steak is medium rare. Remove steak from grill and allow to rest covered with aluminum foil.

Meanwhile, bring the chicken broth and fish sauce to a boil. Add the broccoli, carrot, cabbage, ginger and udon noodles. Bring to a gentle boil, and cook for a few minutes, only until the veggies are just crisp tender.

Thinly slice the steak on a bias. Distribute the noodle soup between two wide soup bowls. Top with steak strips and garnish with sesame seeds.

Serves 4.