Beef Rib Eye Steaks with a Soba Noodle Bowl

Ingredients
 

• 1 pack Silver Fern Farms Beef Rib Eye Steaks
• 3 cups soba (buckwheat) noodles, cooked per packet instructions and kept warm
• 3-4 small choi sum, cut in half lengthwise or substitute with small bok choy or 6-8 sweet stem broccoli
• 1 cup shelled edamame beans
• 3-4 soft boiled eggs, peeled
• ½ cup spring onions, sliced
• Small handful of snow peas
• Toasted sesame seeds and chilli flakes, for serving

Broth:

• 2 tsp sesame oil
• 2 tbsp brown onion, finely-minced
• 1 clove of garlic, crushed
• 1 Tbsp fresh ginger, minced plus 1 Tbsp cut into fine juliennes
• 1 Tbsp soy sauce
• 4 cups hot water
• 3 Tbsp miso paste
• Salt and pepper

 

Method
 

Broth

Heat the sesame oil in a large pot over medium heat, add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and stir to combine, then add the water and bring to a boil. Let simmer uncovered for 2 minutes. Place half cup of the broth into a small bowl and stir in the miso to dissolve. Pour the miso broth back into the pot and stir to combine. Keep warm.

Beef

Remove the Silver Fern Farms Beef Rib Eye Steaks from the packaging and bring to room temperature. Rub oil over the beef and season with salt and pepper. Cook on a grill over high heat for 3-4 minutes each side. Allow to rest for 5 minutes before slicing finely across the grain. Season lightly again.

To assemble

Place the choi sum and edamame beans in the ginger broth and bring to a simmer for 1-2 minutes to soften. Place a portion of warm soba noodles in the bottom of each serving bowl. Using a slotted spoon, place even portions of poached choi sum and edamame beans on each bowl, add a few snow peas and pour the remaining miso broth over the top. Add sliced beef, and the soft-boiled eggs. Sprinkle with the spring onion slices, sesame seeds, freshly ground pepper and chilli flakes. Serve warm.