Beef Soba Noodles

Tender slices of juicy steak, chewy buckwheat noodles, and crisp green beans come together in a tangy soy-ginger dressing. Ready in under 30 minutes, these Beef Soba Noodles strike the perfect balance of savory, fresh, and satisfying—ideal for busy weeknights or effortless entertaining.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 2 bowls

Course: Dinner, LUNCH, Main Course

Cuisine: Japanese

Calories: 540

Ingredients Method Notes

Ingredients

For the Dressing

1 1/2 tbsp light soy sauce or regular
2 1/2 tbsp peanut oil adds nutty depth
3 tbsp rice vinegar bright tang
1 tbsp mirin sweetness & shine
2 tsp brown sugar balances acidity
2 tsp fresh ginger finely minced
1 clove garlic minced

For the Beef & Noodles

200 g rump or sirloin steak excess fat trimmed
1 tsp vegetable oil for searing
180 g soba noodles
200 g green beans trimmed
1 scallion thinly sliced
1 tbsp crispy Asian shallots for garnish

Method

Step 1: Remove steak from fridge 30 minutes before cooking (15 in hot weather) to ensure even cooking.
Step 2: Whisk soy sauce, peanut oil, rice vinegar, mirin, sugar, ginger, and garlic in a bowl or jar until sugar dissolves.
Step 3: Heat skillet until very hot. Add vegetable oil, then sear steak. For medium-rare, cook 2 minutes first side, 1:45 second side. Rest under foil for 5 minutes, then slice thinly against the grain.
Step 4: Boil noodles per package directions (about 5 minutes). Add green beans for final minute. Drain, rinse under cold water, and separate if needed.
Step 5: Divide noodles into bowls, top with green beans and sliced beef. Drizzle with dressing, then finish with scallions and crispy shallots.

Notes

✔ Swap green beans for broccoli or snap peas. ✔ Replace peanut oil with sesame oil for a nuttier flavor. ✔ Resting steak keeps it juicy. ✔ Rinsing soba noodles prevents clumping.