Sesame steak & buckwheat noodle bowls
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Sesame steak & buckwheat noodle bowls

By Esther Clark

Enjoy these Asian-inspired sirloin steak and buckwheat noodle bowls for a quick and easy midweek dinner

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 550
  • fat 16g
  • saturates 4g
  • carbs 65g
  • sugars 0g
  • fibre 7g
  • protein 34g
  • salt 0.95g

Ingredients

  • 2 sirloin steaks fat trimmed and discarded
  • vegetable oil for the steaks
  • 300g dried buckwheat noodles
  • 2 tbsp sesame oil
  • thumb-sized piece ginger grated
  • 1 garlic clove crushed
  • 1 tsp chilli flakes
  • 4 spring onions sliced
  • 4 baby pak choi halved
  • 2 tbsp honey
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown rice miso
  • 2 tbsp black sesame seeds plus extra to serve

Method

  1. Heat a non-stick griddle or frying pan over a high heat. Season the steaks with salt and rub with a little oil, then griddle on each side for 2-3 mins. Set aside, covered in baking parchment, to rest.

  2. Meanwhile, cook the noodles following pack instructions, then leave to rest in a bowl filled with cold water.

  3. Heat the sesame oil in a wok over a medium heat. Add the ginger, garlic and chilli and cook for 1 min, then add the spring onions and pak choi, and stir-fry until they begin to wilt. Add the honey, vinegar and miso, then toss in the noodles and sesame seeds. Divide between four bowls. Slice the steak and place on top of the noodles, sprinkling over extra sesame seeds, if you like.

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