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Teriyaki beef and eggplant with soba noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate weeknight dinner with flavorful teriyaki beef and eggplant served over soba noodles, garnished with sesame seeds and spring onion!
Ingredients:
  • 60ml soy sauce
  • 40.00 ml sake
  • 20.00 gm mirin seasoning
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 large eggplant, halved lengthways, cut into 2cm-thick slices
  • 2 (about 300g each) Carbon Neutral Beef Porterhouse Steak
  • 400g frozen edamame or broad beans
  • 270g soba noodles
  • 200g snow peas, thinly sliced lengthways
Instructions:
  • In a saucepan over medium-high heat, combine soy sauce, sake, mirin, and sugar. Cook for 5 minutes, stirring occasionally until the sugar dissolves and the sauce slightly thickens. Remove from heat and mix in the ginger.
  • Preheat a chargrill on high. Brush eggplant with soy sauce on both sides. Grill for 2 minutes per side until lightly charred and caramelized. Transfer to a plate and keep half of the soy sauce mixture in a bowl. Brush beef with the rest of the soy sauce mixture and grill for 2-3 minutes per side for medium doneness. Rest the beef for 5 minutes before serving.
  • Cook the edamame or broad beans in boiling water for 2 minutes until heated through. Refresh in cold water, drain, peel, and place in a large bowl.
  • Boil noodles for 3 mins in a large saucepan. Toss in snow peas and cook for another minute until tender. Drain and combine with edamame in a bowl. Mix in reserved soy sauce and toss everything together.
  • Slice the beef thinly. Then, portion out the noodle mixture, beef, and eggplant into individual serving bowls.

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