This is a great easy dish for folks new to soba noodles. Make sure you have a really big pan because once you add the beef and soba back into the veggies it can be unwieldy to toss and manage.
Quick note: If your soba noodles are in Japanese and you don't know the cooking time just remember it's FAST and you don't want them mushy. Just taste test after a couple minutes.
Ingredients
- 1 1/2 pounds petite filet or flat-iron steaks
- 12 ounces soba
- 3 tablespoons high temperature/stir-fry oil, divided
- 1 tablespoon Ancho chili powder
- 1 inch grated ginger
- 4 cloves garlic, chopped
- 2 bunch scallions, cut into 2-inch pieces
- 1 cup daikon, peeled and cut into matchsticks
- 2 teaspoons sugar
- 1 to 2 tablespoons Harissa or chili paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Tamari
- 1 1/2 cups beef stock
- 1 tablespoon sesame oil
- 3 tablespoons toasted sesame or black sesame seeds
- 1 cup shiso leaves or 1/2 cup cilantro leaves, coarsely chopped
Yields: 4
Preparation
Place the steak in freezer for a few minutes to firm it up for thin slicing.
Boil a large pot of water to cook soba or pasta; cook at a rolling boil to package directions to al dente.
Very thinly slice meat against the grain with sharp knife.
In large round-bottomed pan, heat 2 tablespoons of the stir-fry oil over high heat. Add meat, season with chili powder and brown 2-3 minutes; remove to plate. Cook in 2 batches if necessary to avoid overcrowding the pan. Add remaining oil and stir-fry the ginger, garlic, scallions, daikon and stir-fry to tender-crisp, 2 minutes. Sprinkle the sugar over the pan and stir in chili paste, Worcestershire, Tamari and stock. Add beef back and season with sesame oil.
Drain soba and add to pan. Toss noodles with beef and sesame seeds, and serve.
No comments:
Post a Comment