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.
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.
Cook the noodles according to the packet directions until tender. Drain and cover to keep warm.
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.
To serve, divide noodles, beef and cabbage evenly among serving bowls. Spoon over hot stock. Sprinkle with onions.
This recipe originally appeared on New Idea Food