Warm beef and soba noodle salad
Soba noodles 100% buckwheat
200 g, dried
Lean beef rump steak
440 g, (Buy 550g), fat trimmed, sliced
1 tbs, finely grated
2 clove(s), crushed
4 individual, sliced
¼ cup(s), (60ml)
2 tsp, toasted
1 tsp, leaves, to serve
- Use a julienne peeler to peel the zucchini and carrot into long strips. Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Drain and return to the saucepan.
- Meanwhile, combine the steak with the ginger, garlic and sesame oil. Heat a large non-stick wok over high heat. Cook the steak in two batches for 3-4 minutes or until browned. Set aside. Add the shallot to the wok and stir-fry 1 minute. Return the steak mixture to the wok with the soy sauce, honey and noodles. Stir-fry for 1 minute or until heated through.
- Reserve ½ cup of zucchini and carrot mixture. Add the remaining zucchini and carrot to the wok with the beef mixture. Stir-fry for 1 minute or until slightly wilted. Divide among serving bowls and top with the reserved zucchini and carrot and the sesame seeds and coriander.