Beef Soba Noodle Bowl with Green Beans

Name: Beef Soba Noodle Bowl with Green Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Ingredients: 1 1/2 tbsp soy sauce, light or ordinary (Note 1); 2 1/2 tbsp peanut oil; 3 tbsp rice vinegar (Note 2); 1 tbsp Mirin (Note 3); 2 tsp brown sugar; 2 tsp ginger, minced; 1 clove garlic, minced; 200g/7 oz rump or sirloin beef steak, excess fat trimmed (Note 4); 1 tsp vegetable oil; 6oz/180g soba (Note 5); 6oz/200g green beans, trimmed; 1 scallion/shallot, finely sliced; 1 tbsp crispy Asian Shallots (Note 6)

User Reviews

5.0

114 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2
Calories
702 kcal
Course
Main Course
Cuisine
Asian

Beef Soba Noodle Bowl with Green Beans

Ursula Wilson

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A fusion Japanese soba noodle dish with an amazing dressing that matches perfectly with the juicy steak slices and for slurping up the soba noodles. Fantastic quick meal for hot summer nights!

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Ingredients

Servings

Dressing

1 1/2 tbsp soy sauce, light or ordinary (Note 1)
2 1/2 tbsp peanut oil
3 tbsp rice vinegar (Note 2)
1 tbsp Mirin (Note 3)
2 tsp brown sugar
2 tsp ginger, minced
1 clove garlic, minced

Steak

200g/7 oz rump or sirloin beef steak, excess fat trimmed (Note 4)
1 tsp vegetable oil
6oz/180g soba (Note 5)
6oz/200g green beans, trimmed
1 scallion/shallot, finely sliced
1 tbsp crispy Asian Shallots (Note 6)

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Instructions

Take the steak out of the fridge 30 minutes prior to cooking (or 15 minutes if it's a stinking hot summer day).
Combine dressing ingredients in a jar and shake.
Heat the oil in a skillet over high heat until smoking, then cook the steak to your liking. I like mine medium rare - perfect for absorbing the flavours of the delicious dressing - so I cook this rump steak for 2 minutes on the first side and 1 minute 45 seconds on the second side.
Transfer to a plate and loosely cover with foil. Rest for 5 minutes, then slice into fairly thin slices against the grain (i.e. find the direction of the fibres then cut at a 90 degree angle straight through them).
Meanwhile, bring a pot of water to boil. Cook the soba according to packet instructions (usually 5 minutes). For the last 1 minute of cooking, add the green beans.
Drain the noodles and beans and rinse under cold water to stop them from cooking further and to cool the noodles. Roughly separate beans from noodles.
To serve, divide the noodles between 2 bowls, top with the beans then the steak slices. Drizzle with the dressing (over the steak and noodles), then garnish with shallot slices and Crispy Asian Shallots.

Notes

I use Kikkoman soy sauce, which is an all purpose soy sauce. You can also use light soy sauce. Dark soy sauce is not suitable - flavour is way too strong.
Rice vinegar can be substituted with white wine vinegar (same amount) or normal white vinegar but reduce to 1½ tbsp.
Mirin is a sweetened Japanese rice wine which is now readily available throughout Australia even at supermarkets. If you cannot consume alcohol, this can be substituted with 1 tsp honey and 2 tsp white wine vinegar.
This can be made with any quick grilling cut of beef. I like making this with rump and sirloin.
In Australia, soba noodles come in 9oz/270g packets and come bundled in 3oz/90g bundles (1 serving).
Crispy Asian Shallots (deep fried salted slices of shallots) really are the perfect finish for this dish, they provide texture and flavour. They can be purchased from Asian grocery stores or the Asian section of most major supermarkets in Australia. They are addictive and I put them on many things - like into salads
The majority of the calories in this recipe are from the soba noodles. 3oz/90g dried soba is quite a generous serving.
Inspired by a recipe by Anna Gare, an Australian TV cook. I can't remember the source, possibly I wrote the recipe down while watching one of her shows!
Beef Soba Noodle Bowl nutrition per serving.