Equipment
Ingredients
Steak
- 500 g beef sirloin or ribeye steak, room temperature
- 15 ml neutral oil
- salt
- black pepper
Dressing
- 60 ml soy sauce
- 45 ml lime juice
- 30 ml sesame oil, toasted
- 15 g fresh ginger, grated
- 15 g honey
- 1 garlic, minced
Salad Base
- 300 g soba noodles, dried
- 200 g baby bok choy, quartered lengthwise
- 100 g carrot, julienned or shredded
- 2 scallions, thinly sliced
- 10 g fresh mint leaves, rough chopped
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Whisk together soy sauce, lime juice, toasted sesame oil, grated ginger, honey, and minced garlic in a small bowl until the honey is fully dissolved. Set aside.
Pat the steak dry with paper towels and season generously with salt and pepper. Heat neutral oil in a heavy skillet over high heat until shimmering. Sear the steak for 3-4 minutes per side until deeply browned and internal temperature reaches 52°C/125°F for medium-rare.
Transfer steak to a cutting board and let rest for at least 10 minutes. This allows juices to redistribute.
Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions (usually 3-4 minutes). In the last 1 minute of cooking, toss in the quartered bok choy to blanch.
Drain noodles and bok choy immediately. Rinse vigorously under cold running water, rubbing the noodles gently to remove excess starch and stop the cooking process.
Slice the rested steak against the grain into thin strips. In a large bowl, toss the cold noodles, blanched bok choy, carrots, half the scallions, and half the mint with the dressing.
Divide noodle mixture among plates. Top with steak slices. Garnish with remaining scallions, mint, and toasted sesame seeds.
Chef's Notes
- Always slice the steak against the grain (perpendicular to the muscle fibers) to ensure every bite is tender.
- Soba noodles cook very quickly. Watch them closely and prioritize stopping the cooking with cold water immediately.
- For an extra depth of flavor, toast the sesame seeds in a dry pan for 1-2 minutes until fragrant before garnishing.
- If the dressing tastes too sharp, add another teaspoon of honey or a splash of water to mellow the acidity.
- Ensure the steak is dry before searing; moisture creates steam and prevents a good crust.
Storage
Refrigerator: 2 days — Keep dressing separate if possible to prevent noodles from becoming soggy.
