Asian Steak Noodle Salad Recipe
Ingredients
| Light soy sauce | 4 Tablespoon (FOR THE MARINADE) | |
| Garlic | 2 Clove (5gm), crushed (FOR THE MARINADE) | |
| 4cm piece fresh root ginger, finely grated | ||
| Sesame oil | 1 Tablespoon (FOR THE MARINADE) | |
| 1/2 tsp coarsely ground black pepper | ||
| Caster sugar | 2 Teaspoon (FOR THE MARINADE) | |
| Onions spring | 4 , finely chopped (FOR THE MARINADE) | |
| Small bunch coriander, stalks and leaves roughly chopped | ||
| 500 g rump steak, fat trimmed | ||
| Vegetable oil | 50 Milliliter (FOR THE DRESSING) | |
| Rice wine vinegar | 20 Milliliter (FOR THE DRESSING) | |
| Dark soy sauce | 1 Tablespoon (FOR THE DRESSING) | |
| Clear honey | 2 Tablespoon (FOR THE DRESSING) | |
| 2 tsp dark sesame oil | ||
| Garlic | 3 Clove (5gm), crushed (FOR THE DRESSING) | |
| 4cm piece fresh root ginger, finely grated | ||
| Smooth peanut butter | 2 Tablespoon (FOR THE DRESSING) | |
| 200 g pack soba noodles | ||
| Carrot | 1 , finely shredded (FOR THE SALAD) | |
| Pepper red | 1 To taste, finely shredded (FOR THE SALAD) | |
| Yellow pepper | 1 To taste, finely shredded (FOR THE SALAD) | |
| Onions spring | 3 , finely shredded (FOR THE SALAD) | |
| Mint leaves | 1 Cup (16 tbs), chopped (FOR THE SALAD) | |
| Coriander leaves | 1 Cup (16 tbs), chopped (FOR THE SALAD) | |
| Sesame seeds | 2 Teaspoon, toasted (FOR THE SALAD) | |
| 1 red chilli, cut into rings | ||
| Coriander | 2 Tablespoon, chopped (TO SERVE) | |
Directions
GETTING READY
1. In a shallow dish, mix all the marinade ingredients.
2. Add the meat steak to the dish and coat well with the mix.
3. Leave for one hour to marinate turning once.
MAKING
4. Heat the griddle pan to a high heat till smoking.
5. Pat dry the steak and cook on a high heat for two minutes on each side.
6. Check the meat for doneness and cook for a minute or two extra if a well done steak is required.
7. Once the meat is cooked, transfer the meat to a plate and cut it into thin strips. Let the meat rest for 10 minutes.
8. Prepare a dressing by mixing the vegetable oil, vinegar, soy honey, sesame oil, garlic, and ginger till well mixed. Gently add the peanut butter to the dressing till it is smooth.
9. In a large pan, boil salted water to cook the noodles. Add the noodles and boil for 4-5 minutes till tender.
10. Drain the noodles when cooked and refresh with cold water to stop the cooking process. Drain again.
11. Place the noodles in a large bowl. Add enough dressing to moisten the noodles and top the noodles with cooled sliced steak
12. Add the shredded vegetable, carrots, peppers, spring onions, coriander, sesame seeds, and mint.
13. Sprinkle any leftover meat juices that were on the plate on to the noodles before serving.
SERVING
14. Serve the noodles with the chilli and coriander, hot or cold.
1. In a shallow dish, mix all the marinade ingredients.
2. Add the meat steak to the dish and coat well with the mix.
3. Leave for one hour to marinate turning once.
MAKING
4. Heat the griddle pan to a high heat till smoking.
5. Pat dry the steak and cook on a high heat for two minutes on each side.
6. Check the meat for doneness and cook for a minute or two extra if a well done steak is required.
7. Once the meat is cooked, transfer the meat to a plate and cut it into thin strips. Let the meat rest for 10 minutes.
8. Prepare a dressing by mixing the vegetable oil, vinegar, soy honey, sesame oil, garlic, and ginger till well mixed. Gently add the peanut butter to the dressing till it is smooth.
9. In a large pan, boil salted water to cook the noodles. Add the noodles and boil for 4-5 minutes till tender.
10. Drain the noodles when cooked and refresh with cold water to stop the cooking process. Drain again.
11. Place the noodles in a large bowl. Add enough dressing to moisten the noodles and top the noodles with cooled sliced steak
12. Add the shredded vegetable, carrots, peppers, spring onions, coriander, sesame seeds, and mint.
13. Sprinkle any leftover meat juices that were on the plate on to the noodles before serving.
SERVING
14. Serve the noodles with the chilli and coriander, hot or cold.
Chef
