Beef Soba Noodles with Shiitake and Pak Choi

Instructions

1. 1

   Prepare the ingredients and sauce

   Slice the beef thinly across the grain. Separate the pak choi into white stems and green leaves; cut the stems into pieces about 2 cm wide and roughly chop the leaves. Slice the shiitake mushrooms, cut the spring onion into rounds, grate the ginger, and mince the garlic. In a bowl, mix the soy sauce, rice vinegar, honey, and 30 ml of water.

   
2. 2

   Cook the soba noodles

   Bring 2,000 ml of water to a boil in a pot. Add the soba noodles and cook according to the time on the package, usually 4 to 5 minutes, until they remain firm to the bite. Drain and briefly rinse with cold water to stop them from cooking further; leave to drain well.

   
3. 3

   Quickly sear the beef

   Heat a large pan over high heat without adding anything. Add half of the neutral oil and arrange half of the beef in a single layer. Sear for about 1 minute without stirring, then briefly toss and cook for 1 more minute. Transfer the beef to a plate and sear the rest in the same way using the remaining oil. Do not overcrowd the pan, so the beef sears instead of stewing.

   
4. 4

   Sear the mushrooms and pak choi

   Add the shiitake to the same pan and cook for 3 minutes, until softened and browned at the edges. Add the white pak choi stems, ginger, and garlic, and stir for 2 minutes. Add the green leaves and spring onion; cook for 1 more minute, just until the leaves wilt while the stems remain slightly crisp.

   
5. 5

   Combine the noodles and season

   Return the beef and any juices from the plate to the pan. Add the drained soba noodles and prepared sauce. Toss over medium-high heat for 1 to 2 minutes, until the sauce coats the noodles evenly and the beef is cooked through. Remove from the heat, stir in the sesame oil, and sprinkle with sesame seeds. Taste; the acidity should be noticeable but balanced by the honey and saltiness of the soy sauce.