Miso poached beef with soba noodles
Lean beef fillet
360 g, (buy 450g), fat trimmed
⅓ cup(s), (100g)
2 tbs, (tamari)
Dry soba noodles (100% buckwheat)
250 g, halved diagonally
2 bunch(es), cut into 4cm pieces
1 bunch(es), (baby), quartered
40 g, (2tbs)
Dried nori seeweed
½ sheet(s), finely shredded
- Season beef with salt and freshly ground black pepper. Heat oil in a large saucepan over high heat. Cook beef, turning occasionally, for 4 minutes or until browned. Using tongs, transfer to a plate. Reduce heat to medium. Add 2L (8 cups) water to pan with miso and tamari and bring to a simmer. Reduce heat until barely simmering and return beef to pan. Poach for 20 minutes for medium rare or until cooked to your liking (see note). Using tongs, transfer beef to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly.
- Meanwhile, bring poaching liquid to the boil. Add noodles and cook for 2 minutes or until tender. Add snow pea, asparagus and bok choy and cook for 1 minute or until bright green and tender.
- Serve noodles and broth topped with beef, pickled ginger and nori.