I was torn between two dishes for dinner. I wanted soba noodle soup but I had all these wonderful CSA veggies to use. So I decided to try introducing two recipes to one another. Turns out they should definitely be friends! I have some of the greens-beef mixture left over today which I’m going to have over rice for lunch. I didn’t, however, take a picture of any of this…it smelled so good I just devoured it!
When I make it again, I’ll try to remember to take one and add it here.
Recipe: Beef saute with soba in dashi
- 4 chopped spring onions
- 2 T minced ginger
- 3 small chilis, sliced
- 2 cloves garlic, minced
- 2 c. bok choy (or other asian green)
- 3/4 c. minced cilantro
- 1 T fish sauce
- 2 T soy sauce
- 1/4 c. water (if needed)
- 8 oz. thinly sliced rib eye (or other fave cut)
- Green onions
- Before you start anything else, get your water going for soba noodles and your dashi simmering.
- Saute spring onions, ginger, chilis, garlic, soy sauce and fish sauce until onions start to soften. Add bok choy and cilantro. Add water if soy or fish sauce is getting too sticky in the pan. When everything is desired consistency, add beef and cook until just under your preferred doneness (you will be putting hot broth on this so it will cook a little more).
- Remove greens and meat from pan, leaving liquid to reduce.
- Put soba noodles in a bowl, add a heaping pile of beef-green concoction, spoon some of the reduction on top to add even more flavor, top with chopped green onions and pour dashi over all that.
Try not to drool in the bowl–especially if you’re serving others.
Number of servings (yield): 3
Meal type: dinner
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