Seared sirloin steak with soba

    50 min

    Strips of richly flavoured sirloin steak and shiitake mushrooms sit atop a bed of slightly wilted mixed salad leaves, with a mound of warm soba (buckwheat noodles) and a soy, ginger and sesame dressing.

    3 people made this

    Serves: 4 

    • 1 garlic clove, chopped
    • 4½ tsp soy sauce
    • 1 tsp groundnut oil
    • 2 thick-cut lean sirloin steaks, about 450 g (1 lb) in total, trimmed of fat
    • 2 tsp grated fresh root ginger
    • 1 tbsp caster sugar
    • 3 tbsp rice vinegar or cider vinegar
    • 2 tbsp toasted sesame oil
    • 250 g (8½ oz) soba (Japanese buckwheat noodles)
    • 200 g (7 oz) sugarsnap peas
    • 115 g (4 oz) shiitake mushrooms, stalks removed
    • 200 g (7 oz) mixed salad leaves, including frisée, mizuna, baby sorrel, baby spinach and coriander leaves
    • 7.5 cm (3 in) piece of mooli (Japanese white radish), cut into matchstick strips
    • 5 spring onions, thinly sliced
    • 10 sprigs of fresh basil, leaves torn

    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Mix together the garlic, 1 tsp of the soy sauce and the groundnut oil. Rub into both sides of the steaks and leave to marinate for a few minutes.
    2. Meanwhile, put the remaining 3 1/2 tsp soy sauce, the ginger, sugar, vinegar and sesame oil in a small bowl and whisk together for the dressing.
    3. Cook the soba in a large pan of boiling water for 5 minutes, or according to the packet instructions, adding the sugarsnap peas for the last 2 minutes of the cooking time. Drain the noodles and peas.
    4. Heat a ridged cast-iron grill pan. Add the steaks and cook over a high heat for 2 1/2 minutes. Turn them over and cook for 1 minute. Add the shiitake mushrooms to the pan, cup side down. Cook for a further 1 1/2–2 minutes. The steaks will be rare, so cook longer if you prefer them medium or well done. Remove the steaks to a board and cut into thin slices.
    5. Place the mixed leaves in a large bowl and add the sugarsnap peas, mooli, spring onions and basil. Stir the dressing, then pour about two-thirds over the salad and toss. Add the rest of the dressing to the noodles and mix.
    6. Arrange the leafy salad on a serving platter or on 4 plates and top with the soba, mushrooms and steak slices. Serve at once.

    Plus points

    Red meat such as beef is a nutritious protein-rich food. Beef is an excellent source of zinc and a useful source of iron, and it provides B vitamins and vitamin D. * Shiitake mushrooms contain a compound called lentinan, which is believed to help strengthen the immune system. The mushrooms are also thought to help protect against cancer by preventing normal cells from developing into tumours and by inhibiting tumour growth. * Ginger is a natural remedy for travel sickness and morning sickness. Astronauts at NASA use ginger to prevent motion sickness because, unlike conventional anti-nausea medicines, it doesn't cause drowsiness. It is also believed to aid digestion and help the body fight off colds.

    Some more ideas

    If mooli is not available, use red radishes cut into thin slices – their bright colour is very pleasing in the salad. * If you cannot find soba, you can use any Chinese or Asian noodle, such as cellophane noodles or medium egg noodles. * For an Italian steak and pasta salad, rub the steaks with a mixture of 1 chopped garlic clove, ½ tsp mixed dried Italian herbs and 1½ tsp extra virgin olive oil. For the dressing, mix together 5 finely chopped plum tomatoes, 1 chopped garlic clove, 2 tbsp red wine vinegar, a handful of fresh basil leaves, coarsely chopped, 2 tbsp tomato purée, 2 tbsp extra virgin olive oil and ½ tsp caster sugar. Instead of soba, use 250 g (8½ oz) penne or other pasta shapes, cooking them for 10–12 minutes, or according to the packet instructions, until al dente; drain (omit the sugarsnap peas). Toss the salad leaves with half of the tomato-basil dressing and arrange on a platter or 4 serving plates. Scatter 1 small courgette, cut into matchstick strips, and 1 red pepper, thinly sliced, around the edge. Toss the hot pasta with most of the remaining dressing and spoon it into the middle of the salad. Thinly slice the grilled steak, arrange on the pasta and spoon on the rest of the dressing.

    Each serving provides

    B1, B6, B12, C, niacin, copper, zinc * B2, E, iron, selenium * folate

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    Reviews in English (1)


    This is delicious. Easy and quick but tastes beautifully of the orient. For my palate I would go a bit heavier on the ginger and garlic.  -  29 Apr 2012