Ginger Soba Beef Bowls

Steak, noodles, a pile of fresh herbs, some greens, chili and a great dressing – dinner really doesn’t have to be more complicated than that to be delicious.

To me, this has always been a go to recipe for weeknights with a little less available time to cook than normal. Just make a triple batch of the ginger dressing and keep it in the fridge (works super well with grilled fish or chicken as well), then slice up a few greens and herbs, grill a steak, boil the soba, mix it all up and top with a little bit of chili – and you’re serving a dish that’s filling without being heavy in addition to being absolutely delicious. All those flavors are really firing on all cylinders.

It just so happens to also be an absolute feast for the eyes with those greens and reds popping.

How to Make Beef Ginger Soba Bowls at Home:

Step 1 – Grill the steak

Preheat a grill or grill pan to high heat. Brush the steak lightly with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side, depending on thickness, until it reaches your preferred doneness. Transfer to a board and let rest for 10 minutes before slicing thinly across the grain.

Step 2 – Cook the noodles

Bring a large pot of water to a boil. Add the soba noodles and cook for about 8 minutes, or according to package directions, until tender but still firm. Drain and rinse briefly under cool water, using your fingers to separate the noodles so they don’t clump. Divide into two serving bowls.

(If you want to serve the noodles cold, dunk them in ice water and then lightly coat them with a little olive oil or sesame oil.)

Step 3 – Add the greens

Coarsely chop the greens, and add to the bowl.

Step 4 – Mix the dressing

In a small bowl, whisk together the ginger, vinegar, mirin, and shoyu until combined.

Step 5 – Assemble the bowls

Slice the rested steak into thin pieces and lay them over the noodles. Add the spinach, cilantro, and mint. Spoon the dressing over the top, toss lightly if you prefer, and serve right away.

Recipe Notes

Noodles: 100% buckwheat soba gives the best earthy flavor, but mixed soba works fine too.

Dressing: Make it in advance — it holds for 3–4 days in the fridge.

Serving: Works both warm or cold. Leftovers make an excellent next-day lunch.

Additions: Cucumber, shredded daikon, or sesame seeds are good extras if you want more texture.

FAQ

Can I use another cut of beef?
Yes — flank or sirloin works well, but a New York strip gives you the best balance of flavor and tenderness.

What if I don’t have a grill?
A heavy cast-iron pan or grill pan gives you the same sear.

Can this be made vegetarian?
Swap the beef for grilled tofu or mushrooms — the dressing works just as well.

Can I serve it cold?
Yes. Chill the noodles and steak separately, then dress everything right before serving (I actually prefer it cold)

Beef Ginger Soba Bowls

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5 from 4 reviews

• Author: Kalle Bergman
• Total Time: 40 minutes
• Yield: 2 servings. 1x
• Diet: Omnivore

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Description

A vibrant and satisfying noodle bowl featuring tender grilled steak over buckwheat soba, fresh greens, and a zesty ginger-shoyu dressing. This dish is quick, healthy, and works beautifully served warm or cold.

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Ingredients

Units USM Scale 1x2x3x

• 3/4 pound (340g) New York strip steak
• Olive oil
• Sea salt and freshly ground black pepper
• 4 ounces (115g) soba noodles (buckwheat preferred)
• 2 cups (60g) spinach,rinsed and roughly chopped
• 1 large collard or 2 chard leaves,de-ribbed,and cut into thin strips,about 1/2 inch (1.3cm) wide
• 10 sprigs cilantro,chopped
• 15-20 fresh mint leaves,torn
• 2 tablespoons plus 2 teaspoons (40ml) finely minced fresh ginger
• 2 tablespoons plus 2 teaspoons (40ml) rice wine vinegar
• 2 tablespoons (30ml) mirin
• 2 teaspoons (10ml) shoyu (or light soy sauce)

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Instructions

1. Grill the steak: Preheat a grill or grill pan to high heat. Brush the steak lightly with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side, depending on thickness, until it reaches your preferred doneness. Transfer to a board and let rest for 10 minutes before slicing thinly across the grain.
2. Cook the noodles: Bring a large pot of water to a boil. Add the soba noodles and cook for about 8 minutes, or according to package directions, until tender but still firm. Drain and rinse briefly under cool water, using your fingers to separate the noodles so they don’t clump. Divide into two serving bowls.
3. Add the greens: Coarsely chop the greens (spinach, collard or chard leaves, cilantro, and mint) and add to the bowl.
4. Mix the dressing: In a small bowl, whisk together the ginger, vinegar, mirin, and shoyu (or light soy sauce) until combined. (Note: The dressing can be made in advance and kept in the refrigerator for up to a week.)
5. Assemble the bowls: Slice the rested steak into thin pieces and lay them over the noodles. Add the spinach, cilantro, and mint. Spoon the dressing over the top, toss lightly if you prefer, and serve right away (works both warm or cold).

Notes

• For the best flavor, use 100% buckwheat soba noodles, although mixed soba noodles will also work.
• The ginger dressing can be made in advance and stored in the refrigerator for up to a week.
• The recipe works well served either warm or cold, and leftovers are great for lunch the next day.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Japanese-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 570
• Sugar: 6
• Sodium: 600
• Fat: 20
• Saturated Fat: 7
• Unsaturated Fat: 13
• Trans Fat: 0g
• Carbohydrates: 50
• Fiber: 5
• Protein: 45
• Cholesterol: 110

If you liked this, you are going to love these favorite Japanese-inspired recipes:

Japanese Popcorn Shrimp

Japanese-Inspired Beef and Rice Gyudon Bowls

Potato Okonomiyaki: A Delicious Twist on a Japanese Classic

Karaage: Japanese-Style Fried Chicken

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