For a dish that looks so glamerous this seard beef a soba salad is so easy to make!


Cook time
20 mins

Prep time
20 mins


Recipe provided by: Australian Gourmet Traveller

  • 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
Notes for the cook

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.

  1. Simmer the soy sauce, honey, ginger, vinegar and garlic in a small saucepan until a glaze forms (1-2 minutes), then set aside.
  2. 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.
  3. 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.
  4. 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.
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