Description
This Beef Soba Noodle Bowl with Green Beans is a quick, flavorful dish featuring tender medium-rare steak, refreshing soba noodles, and crisp green beans, all tossed in a tangy soy and rice vinegar dressing, and garnished with scallions and crispy shallots for an Asian-inspired meal perfect for lunch or dinner.
Ingredients
Scale
Dressing
- 1 1/2 tbsp soy sauce, light or ordinary
- 3 tbsp rice vinegar
- 1 tbsp mirin
- 2 tsp brown sugar
- 2 tsp ginger, minced
- 1 clove garlic, minced
Beef
- 200g (7 oz) rump or sirloin beef steak, excess fat trimmed
- 1 tsp vegetable oil
- 2 1/2 tbsp peanut oil
Noodles and Vegetables
- 6 oz (180g) soba noodles
- 6 oz (200g) green beans, trimmed
Garnish
- 1 scallion/shallot, finely sliced
- 1 tbsp crispy Asian shallots
Instructions
- Prepare Steak: Take the steak out of the fridge 30 minutes prior to cooking (or 15 minutes if it’s hot outside) to allow it to come to room temperature for even cooking.
- Make Dressing: Combine soy sauce, rice vinegar, mirin, brown sugar, minced ginger, and garlic in a jar. Shake well to mix all ingredients thoroughly.
- Cook Steak: Heat peanut oil in a skillet over high heat until smoking. Cook the steak for about 2 minutes on the first side and 1 minute 45 seconds on the second side for medium rare. Adjust time for preferred doneness.
- Rest and Slice Steak: Transfer the steak to a plate and loosely cover with foil. Let it rest for 5 minutes to retain juices. Then slice thinly against the grain to ensure tenderness.
- Cook Noodles and Beans: Bring a pot of water to a boil. Cook soba noodles according to package instructions (usually 5 minutes). Add the trimmed green beans during the last minute of cooking to blanch them.
- Drain and Cool: Drain the noodles and green beans, then rinse under cold water to halt cooking and cool the noodles. Separate the green beans roughly from the noodles.
- Assemble and Serve: Divide soba noodles between two bowls. Top with green beans, then arrange the sliced steak on top. Drizzle generously with the dressing. Garnish with finely sliced scallions and crispy Asian shallots. Serve immediately.
Notes
- Note 1: Use light soy sauce for less saltiness or ordinary soy sauce based on your preference.
- Note 2: Rice vinegar adds a gentle tang and should not be substituted with other types of vinegar.
- Note 3: Mirin adds subtle sweetness and depth; if unavailable, a small amount of sugar can be added but flavor may vary.
- Note 4: Choose rump or sirloin for tenderness and flavor.
- Note 5: Soba noodles are buckwheat noodles; if allergic or unavailable, whole wheat or regular noodles may substitute but alter authenticity.
- Note 6: Crispy Asian shallots can be found at Asian grocery stores or made at home by thinly slicing shallots and frying until golden and crisp.
