Honey soy beef and roasted vegie noodles

Yummy Honey soy beef and roasted vegie noodles Recipe

Freshly grated ginger in the dressing adds warmth and freshness to the beef, noodles and roasted vegetables.
Honey soy beef and roasted vegie noodles
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 2 tablespoons rice wine vinegar

  • 1 1/2 tablespoons tamari

  • 1 1/2 teaspoons finely grated fresh ginger

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • 2 (about 500g) beef scotch fillet steaks, fat trimmed

  • 1 garlic clove, crushed

  • 550g Kent pumpkin, peeled, cut into 2cm pieces

  • 1 head (about 300g) broccoli, cut into florets

  • 180g soba noodles

  • 2 shallots, thinly sliced diagonally

  • 2 teaspoons toasted sesame seeds, to serve


  • Step 1

    Preheat oven to 200C/180C fan forced and line 2 baking trays with baking paper. Combine vinegar, tamari, ginger, sesame oil and honey in a small bowl. Place steak in a glass or ceramic dish. Add garlic and 1 tbs vinegar mixture. Turn to coat. Set aside for 10 minutes to marinate.

  • Step 2

    Meanwhile, place pumpkin and broccoli on separate lined trays. Spray well with olive oil. Season. Roast the pumpkin, turning halfway through cooking, for 20 minutes. Add the broccoli tray and roast, turning halfway, for 12-15 minutes or until pumpkin and broccoli are tender.

  • Step 3

    Cook the noodles in a saucepan of boiling water for 4 minutes or until tender. Drain. Refresh.

  • Step 4

    Heat a chargrill on medium-high heat. Drain the marinade from the steak and discard. Spray the steak with oil and cook, turning, for 3-4 minutes for medium or until cooked to your liking. Rest for 3 minutes. Thinly slice.

  • Step 5

    Combine the noodles, vegetables, steak, shallot and remaining dressing in a large bowl. Toss gently to combine. Divide among plates and sprinkle with sesame seeds.

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