Dive into a fusion of flavors with this Beef Rib Eye Steaks with a Soba Noodle Bowl recipe. This dish combines the rich, juicy taste of perfectly cooked rib eye steaks with the light, refreshing texture of soba noodles. It's a harmonious blend of hearty and healthy, making it an ideal meal for any occasion. Enjoy a delightful culinary experience that brings together the best of both worlds.
Ingredients
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1 pack Silver Fern Farms Beef Rib Eye Steak
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3 cups soba (buckwheat) noodles, cooked per packet instructions and kept warm
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3-4 small choi sum, cut in half lengthwise or substitute with small bok choy or 6-8 sweet stem broccoli
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1 cup shelled edamame beans
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3-4 soft boiled eggs, peeled
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½ cup spring onions, sliced
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Small handful of snow peas
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Toasted sesame seeds and chilli flakes, for serving
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2 tsp sesame oil
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2 tbsp brown onion, finely-minced
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1 clove of garlic, crushed
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1 Tbsp fresh ginger, minced plus 1 Tbsp cut into fine juliennes
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1 Tbsp soy sauce
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4 cups hot water
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3 Tbsp miso paste
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Salt and pepper
General
Broth
Method
Step 1
Heat the sesame oil in a large pot over medium heat, add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and stir to combine, then add the water and bring to a boil.
Step 2
Let simmer uncovered for 2 minutes. Place half cup of the broth into a small bowl and stir in the miso to dissolve. Pour the miso broth back into the pot and stir to combine. Keep warm.
Step 3
Remove Silver Fern Farms Beef Rib Eye Steak from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Step 4
Rub oil over the Beef Rib Eye Steak and season with salt and pepper. Cook on a grill over high heat for 3-4 minutes each side. Allow to rest for 5 minutes before slicing finely across the grain. Season lightly again.
Step 5
Place the choi sum and edamame beans in the ginger broth and bring to a simmer for 1-2 minutes to soften. Place a portion of warm soba noodles in the bottom of each serving bowl. Using a slotted spoon, place even portions of poached choi sum and edamame beans on each bowl, add a few snow peas and pour the remaining miso broth over the top. Add sliced Beef Rib Eye Steaks, and the soft-boiled eggs. Sprinkle with the spring onion slices, sesame seeds, chilli flakes and pepper. Serve warm.
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