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.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
- 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.
- Add the greens: Coarsely chop the greens (spinach, collard or chard leaves, cilantro, and mint) and add to the bowl.
- 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.)
- 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