TERIYAKI STEAK SOBA BOWLS WITH MISO DRESSING

Serves 4

THERE'S A BOWL OF FLAVOUR TO SUIT EVERY OCCASION - FROM WEEKDAY DINNERS TO WEEKEND GATHERINGS

600g beef eye fillet (see tip) 185g (2 bundles) soba noodles 2 bunches broccolini, ends

trimmed, halved

1½ cups frozen edamame

beans, shelled

60g Chinese spinach, also known as amaranth greens (see tip)

White sesame seeds and black sesame seeds, toasted (optional)

Teriyaki Sauce

2 tbsp honey

1 tbsp brown sugar 2 tbsp soy sauce or tamari ⅔ cup water

1 tsp grated ginger

1 clove garlic, crushed 2 tsp cornflour

2 tsp lemon juice

Miso Sesame Dressing

¼ cup white miso paste ¼ cup lemon juice ⅓ cup water

2 tbsp olive oil

1 tbsp sesame oil

1 tbsp honey

2 tsp grated ginger

3 tsp sesame seeds, toasted

1. To make teriyaki sauce, combine honey, sugar, soy, ½ cup of the water, the ginger and the garlic in a small saucepan. Stir over medium heat until mixture comes to the boil. Simmer for 4 minutes, or until thickened slightly. Combine cornflour with remaining 2 tablespoons water until smooth. Add to pan and simmer for 1-2 minutes, until thickened. Stir in lemon juice. Transfer to a heatproof jug and allow to cool.

2. Once sauce is cool, coat beef in 100ml of marinade. Cover and refrigerate for 1 hour. Reserve remaining sauce for serving.

3. To make miso sesame dressing, place all ingredients in a small bowl and whisk until smooth. Set aside.

4. Cook soba noodles in a large saucepan of boiling water for about 5 minutes, or until tender. Drain and rinse under cold water. Put in a large bowl. Cook broccolini in a large saucepan of boiling water for 2 minutes, add frozen edamame and cook for a further 1-2 minutes, or until tender. Drain.

5. Heat an oiled chargrill plate over medium-high heat. Cook beef for about 7-8 minutes each side, depending on thickness of fillets, or until medium doneness. Remove and stand for 5 minutes. Heat remaining teriyaki sauce in microwave until hot.

6. Add enough miso sesame dressing to noodles to lightly coat when tossed. Place noodles into bowls. Arrange spinach, broccolini and edamame around the side. Thinly slice beef and arrange on top. Drizzle noodles and vegetables with some of the remaining dressing. Sprinkle with toasted white and black sesame seeds, if desired. Drizzle beef with remaining hot teriyaki sauce and serve.

tips

• We used 2 large tail end pieces of eye fillet. You can use steaks of eye fillet or one large piece. Cooking time will vary.

• Chinese spinach or amaranth greens are available from Asian grocery stores. You can use baby spinach leaves as an alternative.