Enjoy these Asian-inspired sirloin steak and buckwheat noodle bowls for a quick and easy midweek dinner
Prep:15 mins
Serves 4
2 sirloin steaks fat trimmed and discardedvegetable oil for the steaks300g dried buckwheat noodles2 tbsp sesame oilthumb-sized piece ginger grated1 garlic clove crushed1 tsp chilli flakes4 spring onions sliced4 baby pak choi halved2 tbsp honey2 tbsp rice wine vinegar2 tbsp brown rice miso2 tbsp black sesame seeds plus extra to serve
STEP 1Heat a non-stick griddle or frying pan over a high heat. Season the steaks with salt and rub with a little oil, then griddle on each side for 2-3 mins. Set aside, covered in baking parchment, to rest.STEP 2Meanwhile, cook the noodles following pack instructions, then leave to rest in a bowl filled with cold water.STEP 3Heat the sesame oil in a wok over a medium heat. Add the ginger, garlic and chilli and cook for 1 min, then add the spring onions and pak choi, and stir-fry until they begin to wilt. Add the honey, vinegar and miso, then toss in the noodles and sesame seeds. Divide between four bowls. Slice the steak and place on top of the noodles, sprinkling over extra sesame seeds, if you like.
