Wednesday, December 04, 2019

On the MENU this week. Soba Noodle Salad with Spiced Steak

This week’s recipe is something calming and easy for the holidays. Soba are buckwheat noodles and are usually served cold as a salad. Sriracha Chilli sauce is hot stuff; cut the quantity in half if you don’t like too much heat. And if you have any left overs of turkey or ham or from a braai you can use them instead of the steak. We had some left over deboned leg of lamb from the braai which worked very well. Serves 4

125 ml /1/2 cup light soy sauce - 3 T sesame oil, divided in two portions – 60 ml/ 1/4 cup rice vinegar - 2 T Sriracha chilli sauce – 2 T honey – 2 cloves garlic, grated - 2 T grated fresh ginger – 60 ml/ 1/4 cup canola oil – 500g steak - 225g soba noodles - 1 large carrot, peeled and thinly sliced into batons - 1 l cucumber, peeled, seeded, and thinly sliced (or 3 courgettes thinly sliced) - 4 spring onions, thinly sliced, divided in two portions - 2 T sesame seeds - kosher salt - Freshly ground black pepper

In a large bowl, whisk together soy sauce, 2 T sesame oil, rice vinegar, Sriracha, honey, garlic, and ginger, then slowly whisk in 2 T of the canola oil until combined.
Place steak in a shallow baking dish and pour 1/3 of soy mixture over steak, then leave to marinade for 10 minutes

Bring a large pot of salted water to a boil. Add the soba noodles and cook till al dente, then drain and rinse with cold water. In a large bowl, add the noodles with the carrot, cucumber or courgette, half the green onions, and half the sesame seeds. Pour remaining soy mixture over noodles and toss gently to combine.
Heat and lightly oil a frying or ridged pan. Remove steak from marinade and season with salt and pepper (discard marinade). Grill steak 5 minutes per side for medium, then let rest 5 minutes before thinly slicing on the diagonal. (If using left over cooked meat, just thinly slice and marinade in the sauce for a few minutes before adding it)

Serve steak over soba noodle salad; drizzle with remaining 1 tablespoon sesame oil and garnish with remaining spring onions

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