Almond satay soba salad with New Zealand steak
A colourful and quick noodle salad
Serves
4
Prep Time
20 mins
Cook Time
12 mins
This is the kind of weeknight salad you pull together when you want colour, crunch and something that actually fills you up. Tender New Zealand beef, nutty soba noodles and a silky almond satay dressing come together in a bowl that feels both fresh and comforting. It is brilliant warm or cold, travels well for lunches and makes use of easy to source local ingredients.
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ShareIngredients
500g Quality Mark rump steaksi
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp liquid honey
1 tsp sesame oil
a pinch of salt and pepper
1 Tbsp cooking oili
270g dried soba noodles
1 cucumber
halved and sliced1 red capsicum
thinly sliced2 spring onions
finely sliced1 large carrot
grated or finely julienned1 cup red cabbage
shreddedhandful fresh coriander leaves
2 Tbsp sesame seeds
toasted
3 Tbsp almond butteri
1 garlic clove
finely grated1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp liquid honey
1 tsp fresh ginger
gratedjuice of half a lime
water
to thin as neededpinch of salt
Method
In a small bowl, whisk the soy sauce, rice vinegar, honey and sesame oil.
Pat the steak dry, season lightly with salt and pepper, then coat in the marinade. Set aside for 10 minutes while you prep the salad.
Bring a large pot of salted water to the boil. Cook soba noodles according to packet instructions until just tender.
Drain, rinse under cold water and set aside.
Whisk together almond butter, garlic, soy sauce, vinegar, honey, ginger and lime juice until smooth. Add water a tablespoon at a time until the dressing is pourable. Season to taste.
Add cucumber, capsicum, spring onion, carrot, cabbage and coriander to a large bowl.
Heat a large frying pan or barbecue plate over medium high heat.
Drizzle in the oil, then cook the steak for about 3 minutes per side for medium rare, or to your liking. Rest for 5 minutes before slicing thinly against the grain.
Add the soba noodles to the vegetables. Pour over most of the almond satay dressing and toss to coat.
Lay the sliced steak on top and drizzle with the remaining dressing. Finish with toasted sesame seeds.
Nutrition Information per Serving (502.3gg)
This nutrition analysis is based off 4 serves. It uses peanut butter in place of almond butter and wholemeal pasta in place of soba noodles.
