Beef is best cooked to 'medium' as it will continue to cook once the stock is poured over it.
3 x 200g beef sirloin steaks, trimmed
Salt and pepper, to taste
270g packet dried soba noodles
2 1⁄2 litres (10 cups) salt-reduced chicken stock
4cm piece fresh ginger, cut into quarters
1⁄4 cup teriyaki sauce
2 tblsps white miso paste
2 cups finely shredded wombok (Chinese cabbage)
3 green spring onions, thinly sliced
Season beef with salt and pepper.
2 Heat an oiled, large frying pan over a high heat. Add beef. Cook, for about 3 minutes on each side, for medium done, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice.
3 Cook the noodles according to the packet directions until tender. Drain and cover to keep warm.
4 Place stock and ginger in a large saucepan. Bring to the boil. Gently boil for 5 minutes. Stir in sauce and paste. Remove from heat. Discard the ginger.
5 To serve, divide noodles, beef and cabbage evenly among serving bowls. Spoon over hot stock. Sprinkle with onions.