Seared Miso Steak with Radish & Soba Noodles
The Japanese cuisine always strikes a balance between beautiful flavours and the kind of healthy eating that shouldn’t be a chore. Say konichiwa to crisp radish, the succulent miso steak and crunchy sesame seeds. We’re mixing it up with some buckwheat noodles, because why should rice get all the fun?
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Ingredients
1 tbs
HelloFresh Red Miso Paste
(Contains Soy;)
1 fillet
rump steak
1 portion
soba noodles
(Contains Gluten; May be present: Egg, Soy. )
1 knob
ginger
½
lemon
1
carrot
1 bunch
spring onions
2
radishes
1 bunch
coriander
1 tbs
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
1 tbs
vegetable oil
3 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tsp
sesame oil
(Contains Sesame;)
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
Rub the HelloFresh Red Miso Paste into the rump steaks and set aside to marinate for 15 minutes. This would be a good time to prepare your vegetables.
To prepare the ingredients, peel and finely grate the ginger. Peel the carrot, and cut both the carrot and spring onions into matchsticks. Juice the lemon, cut the radishes into thin rounds, and pick the coriander leaves.
Bring a large pot of salted water to the boil. Add the soba noodles and cook according to the packet directions. Drain.
Meanwhile, heat half of the vegetable oil in a frying pan over a medium-high heat. Add the miso steaks and cook for 3 minutes on each side. Transfer steak to a plate and cover with foil to rest for 5 minutes. Cut the steak into 1 cm thick slices.
Combine the remaining vegetable oil, ginger, soy sauce, sesame oil, lemon juice, and brown sugar. Toss the dressing through the noodles with the beef strips, carrot, spring onion, radishes, and coriander.
Divide the noodle salad between bowls. Garnish with the sesame seeds.