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Ginger-Sesame Soba Noodle Salad with Seared Wagyu Steak

Ginger-Sesame Soba Noodle Salad with Seared Miyazakigyu Wagyu Steak 

Prep Time: 45 Minutes
Cook Time: 10 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 Double 8 Cattle Company Miyazakigyu Wagyu Picanha Steak
  • 2 TBSP Grapeseed Oil
  • 2 TSP Sesame Oil
  • 1 PACKAGE (9 OZ) Soba Noodles (cooked per package instructions)
  • 1 Large Carrot (julienned)
  • 1 BUNCH Green Onions (cut on a bias into 1 inch pieces)
  • 6 Red Radishes (sliced thin)
  • 3 Baby Bok Choy (cut in half lengthwise)
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
Dressing
  • 1/2 CUP Soy Sauce
  • 1/4 CUP Lime Juice (can use same lime for juice and zest)
  • 1 TBSP Lime Zest
  • 2 TBSP Fish Sauce
  • 1 TBSP Sesame Oil
  • 1 TSP Chile Oil
  • 2 TSP Ginger Root (minced finely)
  • 1 TBSP Palm Sugar (grated)

            Tools

            • Cast Iron Skillet
            • Small Bowl
            • Microplane or Zester

            FIRST STEP

            Take the Miyazakigyu Wagyu picanha steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

            PREPARING THE DRESSING

            In a small bowl, mix together all of the dressing ingredients (soy sauce, lime juice, lime zest, fish sauce, sesame oil, chile oil, minced ginger root, and grated palm sugar).

            Reserve.

            NOTE: The flavor will build over time. Taste the dressing right before applying it to the noodles, and season if necessary.

            PREPARING THE SOBA NOODLES

            Cook the soba noodles according to package directions.

            Drain the noodles, and run them under cold water. Reserve.

            PREPARING THE WAGYU STEAK AND BABY BOK CHOY

            Heat a large cast iron skillet on medium-high heat.

            Add in the grapeseed oil and sesame oil.

            Season the Miyazakigyu Wagyu picanha with kosher salt and freshly ground black pepper.

            Once the skillet is slightly smoking, add in the Wagyu steak.

            Sear for 3 minutes on each side (for medium-rare finish).

            Once seared, place the seared Wagyu steak on a cutting board. Allow it to rest for 10 minutes.

            Lower the temperature to medium, and place the baby bok choy cut-side-down in the skillet.

            Cook until the baby bok choy starts to brown.

            Then, turn it over, and cook the other side. Reserve.

            PREPARING THE SALAD

            Once the Miyazakigyu Wagyu steak has rested, cut it against the grain into thin, bite-size pieces.

            Mix the cooked soba noodles with the julienned carrot, cut green onions, and radish slices.

            Pour half of the dressing over the noodles, and mix well.

            FINAL STEPS

            Divide the salad between bowls.

            Place the Miyazakigyu Wagyu steak slices and baby bok choy on top of each salad bowl.

            Serve the soba noodle and Miyazakigyu Wagyu steak salad with extra dressing on the side.

            Enjoy!


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