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Japanese beef and soba noodle salad
Japanese beef and soba noodle salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent beef noodle salad with flavorful dressing, soba noodles, fresh veggies, and crunchy sesame seeds.
Ingredients:
  • 600g beef rump, fat trimmed
  • 24.00 gm miso paste
  • 18.40 gm sunflower oil
  • 60.00 ml mirin
  • 270g soba noodles
  • 1 bunch gai laan (chinese broccoli), 5cm lengths
  • 24.00 gm toasted sesame seeds, plus extra to sprinkle
  • 2 small carrots, halved, thinly sliced on the diagonal
  • 1/2 bunch small pink radish, thinly sliced
  • 40.00 ml tamari or soy sauce
  • 27.00 gm maple syrup
  • Pickled ginger, to serve
  • Edamame beans, cooked, podded, to serve
  • Nori strips, to serve
Instructions:
  • Lay the beef on a plate and coat it with a flavorful paste made by mixing miso, oil, and 1 tablespoon of mirin in a small bowl.
  • Heat up your barbecue or chargrill plate to medium heat. Grill the beef for 3 minutes on each side for a perfect medium-rare doneness. Let it rest for 5-10 minutes before thinly slicing against the grain.
  • In a saucepan, bring water to a boil. Cook soba noodles for 2 minutes. Add gai laan stems and cook for 30 seconds, then add gai laan leaves and cook for another 30 seconds. Drain and return noodles to the saucepan. Stir in sesame seeds, carrot, radish, tamari, maple syrup, and 2 tablespoons of mirin gently.
  • Plate the noodles alongside pickled ginger, edamame, and nori strips. Arrange sliced beef on top and sprinkle with extra sesame seeds as desired.

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