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

  1. Combine the teriyaki marinade ingredients and mix until the sugar has dissolved. Marinate steaks in a bowl for 2 hours.
  2. 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,
  3. 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.
  4. Transfer noodles & asparagus to a large mixing bowl, add salad ingredients, the dressing and toss gently.
  5. Slice teriyaki beef into thin slices and serve on top of salad.

Servings

4
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