Soba Noodle Broth Bowl With Seared Beef
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Serves: 3-4 bowls
 
What You'll Need
  • Soba noodles (My package came pre-portioned, but I used about 2 fist-fulls)
  • 2 cups of mini bok choy
  • About 8 oz. beef steak (feel free to make more or less depending on how many you're serving)
  • 1 package Enoki Mushrooms
  • 1 32 oz. container chicken broth
  • 1 tbs. Sriracha (feel free to add more or less depending on your spice preference)
  • 4 cloves minced garlic (i used a microplane)
  • 1 tbs. freshly grated ginger (I used a microplane)
  • ¼ cup sesame oil
Instructions
  1. In a medium-sized bowl, add the minced garlic, ginger and sesame oil and mix to combine.
  2. Add the beef and rub with the garlic and ginger mixture to make sure it is well coated.
  3. Let marinate for about 20-30 minutes.
  4. In the meantime, add the chicken broth and sriracha to a medium-sized pot and bring to a boil.
  5. Pre-heat the oven to 400.
  6. To a hot pan (needs to be heat-proof, as well) set over a medium-high heat, add the beef and sear for about 2-3 minutes on each side.
  7. Once seared, remove from the stove top and place in the oven for about 4 more minutes (for a medium-rare).
  8. Remove from the oven and let the meat rest on a cutting board for about 10 minutes.
  9. To the boiling chicken broth, add the soba noodles and cook according to package directions.
  10. Strain, (making sure to place a bowl beneath to catch the broth). And set aside. (I drizzled a tiny bit of olive oil on the noodles to make sure they didn't stick together)
  11. Then, cut thin strips going against the the grain.
  12. Add the beef, and noodles to your servings bowls then top with the Enoki mushrooms and mini bok choy!
  13. Serve warm.
Recipe by The Blonde Chef at https://www.theblondechef.com/soba-noodle-broth-bowl/