Beef Soba Noodles with Green Beans

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Are you craving a quick and tasty meal that’s perfect for hot summer nights? Look no further than Beef Soba Noodles with Green Beans! This fusion Japanese dish combines juicy steak slices with slurp-worthy soba noodles and crisp green beans, all tied together with an amazing dressing.

You’ll love how fast and easy this meal is to make. In just 15 minutes, you can whip up a restaurant-quality dish that’s sure to impress. The savory dressing, made with soy sauce, rice vinegar, and mirin, brings all the flavors together in a mouthwatering way. It’s the perfect blend of quick, nutritious, and delicious!

Exact Ingredients List

Here’s what you’ll need to make these tasty beef soba noodles with green beans:

For the dressing:

• 1 1/2 tbsp light soy sauce
• 2 1/2 tbsp peanut oil
• 3 tbsp rice vinegar
• 1 tbsp mirin
• 2 tsp brown sugar
• 2 tsp minced ginger
• 1 minced garlic clove

For the main dish:

• 200g (7 oz) rump or sirloin beef steak
• 1 tsp vegetable oil
• 180g (6 oz) soba noodles
• 200g (6 oz) green beans, trimmed
• 1 scallion, finely sliced
• 1 tbsp crispy Asian shallots

This recipe serves 2 people and takes about 15 minutes to make. It’s perfect for a quick and yummy Asian-inspired meal on a hot summer night.

You’ll love how the savory dressing pairs with the juicy steak and slurp-worthy soba noodles. The green beans add a nice crunch and freshness to the dish.

Instructions

Take the steak out of the fridge 30 minutes before cooking. This helps it cook evenly.

Mix all dressing ingredients in a jar and shake well. Set aside for later.

Heat oil in a skillet until it’s smoking hot. Cook your steak to your liking. For medium-rare, cook 2 minutes on one side and 1 minute 45 seconds on the other.

Let the steak rest on a plate covered with foil for 5 minutes. Then slice it thinly against the grain.

While the steak rests, boil water in a pot. Cook soba noodles for about 5 minutes. Add green beans for the last minute of cooking.

Drain noodles and beans. Rinse with cold water to cool them down. Separate beans from noodles.

Put noodles in two bowls. Top with beans and steak slices. Pour dressing over everything.

Sprinkle sliced scallions and crispy Asian shallots on top.

Your quick and tasty beef soba noodle dish is ready to eat! Enjoy the mix of flavors and textures in this easy summer meal.

Possible Substitutes List

Can’t find soba noodles? No problem! Here are some tasty alternatives you can use in this recipe:

• Udon noodles: These thick wheat noodles have a chewy texture.
• Ramen noodles: Try buckwheat ramen for a similar flavor to soba.
• Whole wheat spaghetti: A simple swap that works well.
• Rice noodles: For a gluten-free option.

Don’t have green beans? Try these veggies instead:

• Sugar snap peas
• Broccoli florets
• Asparagus spears
• Sliced bell peppers

For the steak, you can use:

• Chicken breast
• Pork tenderloin
• Tofu (for a vegetarian version)

If you’re out of rice vinegar, try:

• Apple cider vinegar
• White wine vinegar

No mirin? Use:

• Dry sherry + a pinch of sugar
• Rice wine + a pinch of sugar

These swaps will help you make this yummy dish even if you don’t have all the original ingredients. Feel free to mix and match to create your own version!

How To Make It Diabetes-Friendly

To make this dish more diabetes-friendly, you can make a few simple changes. First, use whole grain soba noodles instead of regular ones. They have more fiber and a lower glycemic index.

Cut down on the carbs by using less noodles and more green beans. Try 4 oz of noodles and 8 oz of beans per serving. This will help keep your blood sugar more stable.

For the dressing, swap the brown sugar for a sugar-free sweetener. You can use stevia or monk fruit to add sweetness without the carbs.

Choose a leaner cut of beef like sirloin or flank steak. Trim off any visible fat before cooking. This reduces the saturated fat content.

Consider these portion size changes:

• 3 oz cooked beef per serving
• 1/2 cup cooked noodles
• 1 cup green beans

Boost the veggie content by adding sliced mushrooms or bell peppers. More non-starchy veggies are always a good choice for diabetes.

Remember to test your blood sugar before and after eating to see how this meal affects you. Everyone responds differently to foods, so pay attention to your body’s signals.

Tips, Tricks & Storing

For the best flavor, let your steak sit at room temperature before cooking. This helps it cook more evenly.

When cooking the steak, use high heat to get a nice crust. Don’t move it around too much – let it sear undisturbed.

Slice the steak against the grain for maximum tenderness. Look for the lines in the meat and cut across them.

Cook the soba noodles just until al dente. They’ll continue cooking slightly when you add the green beans.

To keep your green beans crisp, plunge them in ice water after cooking. This stops the cooking process.

You can make the dressing ahead of time. Store it in the fridge for up to 3 days in an airtight container.

Got leftovers? Store them separately in the fridge:

• Steak: Up to 3 days
• Noodles and beans: Up to 2 days
• Dressing: Up to 5 days

Reheat the steak gently to avoid overcooking. The noodles and beans are best served cold or at room temperature.

For a vegetarian version, try swapping the steak for tofu or mushrooms. The dressing works great with both!