Grilled Steak Udon Recipe

Dinner time has been my favorite part of the day this past week. I’ve been loving spending more time than usual trying out different recipes. I’ve never been an incredible chef and cooking has always been something I’ve tried to perfect (since only eating mac n cheese in college). One of my preferred things to cook during these confusing times has been any form of soup. It’s warm, it’s filling, it’s delicious and feeds the entire family. Something we all could use right about now. It’s the little things. Enjoy!

Author: Marysa Cardwell MS, RDN, CPT @allofnutrition

Prep time: 15 minutes

Cook time: 10-15 minutes

Makes: 2 large servings


This flavorful recipe is a great mixture of carbohydrates, protein, and vegetables.


-5 teaspoons minced garlic

-4 teaspoons grated ginger or ginger paste

-4 tablespoons rice vinegar

-1 cup chicken broth

-4 tablespoons fish sauce

-1 pound steak

-3 tablespoon sesame oil

-8 ounces udon noodle (one brick)

-1 red bell pepper, thinly sliced

-1 yellow bell pepper, thinly sliced

-2 cups broccoli florets, cut into 1 to 1½ inch

-1 cup snow peas

-1 green onion, thinly sliced


-Turn on your gas grill to medium-high heat

-Mix garlic, ginger, rice vinegar, chicken broth, and fish sauce together. Split mixture in half.

-Marinate steaks for 10-15 minutes with half of the sauce mixture.

-Oil grill racks and cook steaks on the grill until to preferred doneness. Cook for 10 minutes with cover closed and turning once for medium rare steak.

-Add udon noodles to a pot of boiling water. Follow instructions on package. Drain and rinse well with cold water in a colander. Set aside.

-Lightly oil stir-fry wok, sauté broccoli for 2 minutes and add peppers and snow peas.

-Add the other half of the sauce mixture and cook until vegetables are soft.

– Let steaks rest for 5 minutes before thinly slicing.

-Divide noodles, vegetable mixture/sauce, and steak in bowls.

-Top with green onion

(Extra: Add a fried egg!)


Stay safe & be well!


For more recipes click here.

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Salt Lake Magazine
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