Seared beef bowl with soba, Chinese cabbage and lime

Ingredients

For 1 serving

• Soba noodles60 g
• Strip steak130 g
• Napa cabbage100 g
• Radishes40 g
• Cucumber60 g
• Soy sauce15 ml
• Lime juice1 tablespoon
• Sesame oil6 g
• Chili pepper1
• Cilantroto taste

Contains: gluten, soy, sesame,

Method

1. Take the beef out of the fridge 10 minutes before cooking so it cooks evenly. Meanwhile bring a pan of water to the boil and cook the soba for 4–5 minutes, until tender; drain and rinse them under cold water.
2. Heat a griddle or cast-iron pan over high heat until smoking hot, pat the beef dry and sear it for 2 minutes per side, until it has a dark crust outside and is still pink inside.
3. Rest it on a board for 3–4 minutes, then slice it thinly against the grain.
4. Mix the soy sauce with the lime juice, sesame oil and finely chopped chilli.
5. Slice the Chinese cabbage into thin strips, wash and slice the radishes, cut the cucumber into sticks.
6. Toss the soba and vegetables with half the dressing, add the sliced beef, pour over the remaining dressing and finish with the coriander.