Soy & Ginger Beef

In a medium bowl combine the sesame oil, ginger, garlic, birdseye chilli, half of the lemon juice and half of the salt-reduced soy sauce. Add the premium beef rump steak and coat well in the marinade. Cover with cling wrap and set aside to marinate for at least 10 minutes.

Bring a large saucepan of water to the boil and cook the soba noodles according to the packet directions. Drain. Rinse well. Transfer to a large bowl.

Meanwhile, heat a lightly greased medium frying pan over a medium-high heat. Remove the steak from the marinade using a pair of tongs and allow any excess marinade to drip back into the bowl. Cook the steak for 2 minutes on each side for medium rare or until cooked to your liking. Set aside on a plate, cover with foil and rest for 5 minutes. Cut the steak into 5 mm thick slices. Tip: It is important not to skip the resting process as it ensures that your steak is tender.

While the steak is resting, return the same pan to a medium heat and add the carrot, sugar snap peas and any excess marinade. Cook, stirring, for 1-2 minutes or until the vegetables are just tender.

Add the sliced steak, vegetables, any excess sauce from the pan, the remaining salt-reduced soy sauce, the remaining lemon juice and the coriander to the bowl with the noodles. Toss to combine well.