Teriyaki Beef & Soba Noodles

I love a good steak, and a lot of the time I can’t be bothered to wait until I hit a gastropub to get my fill of red meat. For a good steak at home, I like to buy an eye-fillet cut (the perfect size for one) and I cook it (just salt, ground pepper and oil on either side) on my grill pan before serving it with some fluffy sweet potato/regular creamy potato mash and perhaps a red wine jus or herbed butter.

I’ve become a little tired of this same old, same old, and so had a look through some recipes online to give me some inspiration. I’ve used a basic teriyaki marinade I make from scratch, but you’re more than welcome to just buy the bottled stuff if you don’t have numerous bottles of Asian sauce at home. The deliciously sweet and sticky marinade gives the meat a gorgeous char, and when sliced and distributed among the silky buckwheat noodles makes for a wonderfully light and filling meal.

This meal is a very generous amount for one person, or as a part of a meal for two.

You will need:

  • One clove garlic, chopped finely;
  • Three tablespoons dark soy sauce;
  • One tablespoon mirin;
  • One tablespoon sake;
  • One teaspoon caster sugar;
  • One medium eye-fillet steak, about 130 grams;
  • 3 tablespoons of white sesame seeds, lightly toasted;
  • 45g of soba noodles;
  • 1 spring onion, sliced diagonally;
  • Ground black pepper, to season;
  • Olive oil, for cooking.

In a small pan, heat the soy sauce, mirin and sake over a low heat. Stir in the caster sugar to dissolve and bring to a simmer, boiling until the mixture is thickened and reduced. Place to one side and allow to cool.

Once cool, add the steak and garlic clove. Season well with the ground black pepper. Allow to marinate for at least an hour.


Heat a grill pan over medium-high heat. Drizzle with olive oil and add the steak, searing for about four minutes on the first side and three minutes on the second side for medium rare. Cooking steak isn’t an exact science, which irritates pastry-cooks like me to no end; it’s a number of factors, which include the thickness of the steak, the heat of your pan, if you press it with your tongs now and again..

Anyway, once you think it’s done, place it on a plate and cover with foil to allow it to rest for a good ten minutes. Reserve the pan juices. Cook your soba according to packet instructions.


Drain the soba and toss through the pan juices. Add the toasted sesame seeds and the spring onion, then slice the beef into tender 5mm slices and toss them through with the slick, teriyaki-beef sauce noodles.


I had this with half a bunch of lightly blanched Chinese broccoli, but if you want to get your fill of veges and keep up with the Japanese theme, you could add some podded edamame or broad beans and toss them through with the noodles. A simple, fresh and fast meal full of flavour and that hits just the spot for that red meat craving 😉

And keeping with the Japanese theme…look out for my review of the 12 course degustation menu at the spectacular Ocean Room… I don’t think I’ve ever felt so close to bursting out of my clothes as I did that night!


Until then… xx

7 Comments Add yours

  1. I rarely splurge on eye fillet, but it is a beautiful cut. And I love the nuttiness of soba noodles. So tasty!

    1. Such a great combination! I rarely eat beef (chicken is so much more versatile) but when I do I love to buy a quality cut.

  2. chocolatesuze says:

    yum that looks fantastic!

  3. I love a simple meal, and this would definitely hit the spot for a meal for one.

    1. Most definitely! I’m thinking of doing a slight variation with Szechuan-peppered tuna steak and green tea noodles soon 🙂

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