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Honey soy beef and roasted vegie noodles
Honey soy beef and roasted vegie noodles
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Dressing with grated ginger enhances flavor of beef, noodles, and roasted veggies.
Ingredients:
  • 40.00 ml rice wine vinegar
  • 30.00 ml tamari
  • 1 1/2 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 7.20 gm honey
  • 2 (about 500g) beef scotch fillet steaks, fat trimmed
  • 1 garlic clove, crushed
  • 550g Kent pumpkin, peeled, cut into 2cm pieces
  • 1 head (about 300g) broccoli, cut into florets
  • 180g soba noodles
  • 2 shallots, thinly sliced diagonally
  • 6.00 gm toasted sesame seeds, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. In a small bowl, mix vinegar, tamari, ginger, sesame oil, and honey. Place the steak in a glass or ceramic dish and coat it with garlic and 1 tablespoon of the vinegar mixture. Allow the steak to marinate for 10 minutes.
  • On lined trays, generously spray pumpkin and broccoli with olive oil, then season. Roast pumpkin for 20 minutes, turning halfway. Add broccoli and continue roasting for 12-15 minutes until both are tender.
  • Boil the noodles in a saucepan for 4 minutes until they are tender. Drain and rinse with cold water to refresh.
  • Preheat a chargrill to medium-high heat. Remove the steak from the marinade and pat dry. Coat the steak with oil and grill for 3-4 minutes for medium doneness or to your preference. Allow it to rest for 3 minutes before thinly slicing.
  • In a large bowl, mix noodles, vegetables, steak, shallot, and the remaining dressing. Gently toss everything together. Divide onto plates and sprinkle with sesame seeds before serving.

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