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
INGREDIENTS
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
DIRECTIONS
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
All content © John & Lynne Ford, Adamastor & Bacchus
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