Fast Recipes

Seared soy beef with soba and cucumber

Australian Gourmet Traveller fast recipe for seared soy beef with soba and cucumber.

By Emma Knowles
  • Serves 4
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Seared soy beef with soba and cucumber
Skip the beef for a light, summery vegetarian option.


  • 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


  • 1
    Simmer soy sauce, honey, ginger, vinegar and garlic in a small saucepan until a glaze forms (1-2 minutes), then set aside.
  • 2
    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).
  • 3
    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.
  • 4
    To serve, thinly slice beef, pile on top of noodles and scatter with spring onion, sesame seeds and any remaining soy glaze to taste.