Marinated Beef Salad with Green Tea Noodles

Serves: 4

Style: Japaneasy

Difficulty: Easy


1 Scotch fillet steak
1 tablespoon Tamari
2 tablespoons sesame oil
1/2 tablespoon Rice wine
1 Baby eggplant, halved lengthways and flesh scored
200g Hakubaku Cha Soba Noodles
1 Orange, peeled and segmented
200g Snow peas topped and tailed
1 tablespoon Chopped coriander
Sea salt
Freshly ground black pepper

Marinated Beef Salad with Green Tea Noodles


Marinate beef in soy sauce, sesame oil and rice wine for 5 minutes.
Heat a frying pan over medium high heat, add beef and cook on each side for 1.5 minutes. Set aside to rest for 5 minutes before slicing thinly.

Drizzle sesame oil over eggplant.

Heat a char grill or griddle pan over medium heat, add eggplant and cook on each side until tender and charred.

Blanch the snow peas in boiling water for 30 seconds and refresh in cold water. Cook noodles in boiling water according to packet directions. Drain and refresh in cold water. Drain well.

Combine noodles, sliced beef, orange, snow peas, coriander and salt and pepper and toss well.

Place eggplant in a bowl, top with noodle salad and serve.


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