SEARED SOY BEEF WITH SOBA AND CUCUMBER
For a dish that looks so glamerous this seard beef a soba salad is so easy to make!
- 60ml soy sauce
- 1 1/2 tbsp Haughton Honey
- 1 tbsp ginger, finely grated
- 1 tsp rice vinegar
- 1 garlic clove, finely chopped
- 600g piece of beef tenderloin
- Olive oil
- Toasted sesame seeds
- CHILLED SOBA SALAD: 250g soba noodles
- 150g frozen peas
- 50ml rice vinegar
- 1 1/2 tbsp soy sauce
- 2 tsp sesame oil
- 2 small cucumbers, thinly sliced
- 2 spring onions, thinly sliced
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Simmer the soy sauce, honey, ginger, vinegar and garlic in a small saucepan until a glaze forms (1-2 minutes), then set aside.
- Heat the oil in a frying pan over a medium-high heat, add the beef and brown on all sides (2-3 minutes). Remove from heat, pat dry with paper towels, brush generously with soy glaze (you won’t use all of it), then place in a freezer to chill for 8-10 minutes.
- For the soba, cook soba according to packet instructions until al dente, adding peas in at the last minute, then rinse under cold running water. Drain well, then combine in a bowl with the vinegar, soy sauce, sesame oil, cucumber and spring onion. Toss to combine, then divide among four bowls.
- To serve, thinly slice the beef, pile on top of the noodles and scatter with spring onion, sesame seeds and any remaining soy glaze to taste.