Teriyaki Eye Fillet with Soba Noodle & Asparagus Salad

Teriyaki Eye Fillet with Soba Noodle & Asparagus Salad
Ingredients
2 Harvey Beef Eye Fillet Steaks
For the Teriyaki marinade
50ml soy sauce
50ml Mirin
50ml water
2 tbsp. caster sugar
For the salad
200g soba noodles
2 bunches asparagus
½ cucumber, thinly sliced
3 spring onion, finely sliced
2 radishes, finely sliced
½ bunch coriander leaves
1 tbsp sesame seeds
For the dressing
3 tbsp soy sauce
3 tbsp rice wine vinegar
2 tsp sesame oil
Instructions
- Combine the teriyaki marinade ingredients and mix until the sugar has dissolved. Marinate steaks in a bowl for 2 hours.
- Heat a fry pan or BBQ grill to medium high heat and cook steaks for 5 minutes either side. Allow to rest for 10 minutes,
- Slice asparagus on an angle into long thin slices. Bring a medium sized pot of salted water to the boil and cook soba noodles for 3 minutes, add asparagus to the noodles and simmer for a further 15 seconds. Remove from heat and strain, then run under cold water to gently cool down.
- Transfer noodles & asparagus to a large mixing bowl, add salad ingredients, the dressing and toss gently.
- Slice teriyaki beef into thin slices and serve on top of salad.
Servings
4

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