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Seared soy beef with soba and cucumber

Skip the beef for a light, summery vegetarian option.

You'll need

60 ml (1/4 cup) soy sauce 1½ tbsp honey 1 tbsp finely grated ginger 1 tsp rice vinegar 1 garlic clove, finely chopped For frying: olive oil 600 gm piece of beef tenderloin To serve: roasted sesame seeds   Chilled soba salad 250 gm soba noodles 150 gm frozen peas 50 ml rice vinegar 1½ tbsp soy sauce 2 tsp sesame oil 2 Lebanese cucumbers, thinly sliced 2 spring onions, thinly sliced


  • 01
  • Simmer soy sauce, honey, ginger, vinegar and garlic in a small saucepan until a glaze forms (1-2 minutes), then set aside.
  • 02
  • Heat oil in a frying pan over medium-high heat, add 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 freezer to chill (8-10 minutes).
  • 03
  • For the soba, cook soba according to packet instructions until al dente, adding peas in the last minute, then rinse under cold running water. Drain well, then combine in a bowl with vinegar, soy sauce, sesame oil, cucumber and spring onion. Toss to combine, then divide among bowls.
  • 04
  • To serve, thinly slice beef, pile on top of noodles and scatter with spring onion, sesame seeds and any remaining soy glaze to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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