Spiced beef stir-fry with spring onions, coriander and soba noodles Recipe

Marinated rump steak, quickly stir fried and served with a soba noodle salad.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.4/5

Les ingrédients

Pour people
  • For the meat
  • Rump steak (200g) : 6 whole
  • Groundnut oil : 40 ml
  • Soy sauce : 50 ml
  • Sherry : 30 ml
  • Fresh coriander : 1 bunch
  • Spring onion(s) : 1 bunch
  • For the marinade
  • Ground cumin : 25 g
  • Red chilli powder : 5 g
  • Freshly ground black pepper : 12 Turn
  • Garlic clove(s) : 1 whole
  • For the garnish(es)
  • Soba noodles : 400 g
  • Lime(s) : 1 whole
  • Soy sauce : 30 ml
  • Soya beansprout(s) : 100 g
  • Red chilli(s) : 1 whole
  • Caster sugar : 10 g


  • ETAPE 1

    Finely slice the spring onions. Dice the chilli. Pick the leaves from the coriander and roughly chop. Zest and juice the lime. Crush the garlic clove and leave whole.

  • ETAPE 2

    Tenderise the steak by hammering it with a meat cleaver and then slice it into thin slices.

  • ETAPE 3

    Mix the ingredients for the marinade together with a splash of groundnut oil and then add to the steak. Make sure the steak is evenly coated. Allow to marinate for atleast 30 minutes.

  • ETAPE 4

    Cook the soba noodles in rapidly boiling water for 3 minutes until tender. When cooked, drain and cool the noodles under cold running water.

  • ETAPE 5

    Once cool, dress the noodles with the red chilli, half of the coriander, half of the spring onions,sugar, soy sauce, lime juice and zest.

  • ETAPE 6

    Heat a wok until very hot and add a splash of groundnut oil. Stir-fry the steak for 2 minutes and then add the sherry and soy sauce. Remove from the heat and stir through the remaining spring onions and chopped coriander.

  • ETAPE 7

    Serve the noodles in a bowl with the sliced steak on top. Garnish with a wedge of lime and a few sprigs of coriander.

Chef's tip

«When cooking the steak make sure the wok is very hot and only cook the beef for a couple of minutes to keep it rare and tender.»

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