- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus 2 hrs marinating
- Effort: easy
- 2 medium fillet steaks
- 10 tbsp teriyaki sauce
- 150 g soba noodles
- 50 g ginger, cut into short fine strips
- 1 small bunch of fresh coriander, torn into sprigs
- 1 chilli, cut into short fine strips
- 1 lotus root, peeled, finely sliced and deep-fried, to garnish
For the Rice wine vinegar sauce:
- 750 ml mirin, (Japanese rice vinegar)
- 3 limes, halved
- 2 red chillies
- 50 g ginger, roughly chopped
- handful of coriander stalks
- 100 g palm sugar
1. Place the fillet steaks into a large bowl. Add the teriyaki sauce, making sure the steak is thoroughly coated, cover and marinate in the refrigerator for 2 hours.
2. To make the rice wine vinegar sauce, place the rice wine vinegar, limes, chillies, ginger, coriander stalks and palm sugar in a saucepan.
3. Bring to the boil and cook briskly until reduced by half. Strain and set aside to cool.
3. Cook the soba noodles following packet instructions. Refresh the noodles by placing them in a large bowl of very cold water, then draining.
4. Heat a griddle pan or heavy-based frying pan until hot. Add the steaks and cook for 3 minutes on each side, until the steak is medium rare. Set aside the steak to rest for 2 minutes.
5. Toss 2 tablespoons of the rice wine vinegar dressing with the cold noodles, mixing thoroughly.
6. Add half the shredded ginger, coriander sprigs and chopped chilli to the noodles, mixing well.
7. Arrange the noodles on a serving dish. Slice the cooked steak and arrange on top of the noodles.
8. Garnish with the remaining ginger, coriander and chilli and sprinkle over the deep-fried lotus root.
9. Drizzle over the remaining rice wine dressing and serve.
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