Beef, pickled cucumber and soba noodle salad
Savor the perfect blend of flavors with our Beef, Pickled Cucumber, and Soba Noodle Salad. This Asian-inspired dish features tender beef fillets, crisp cucumbers, and rice noodles tossed in a tangy, nutty sauce with hints of soy and ginger. Topped with fresh coriander leaves and a touch of heat from red hot chili peppers, this vibrant salad is both satisfying and refreshing. Ideal for a light lunch or dinner!
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp vinegar2 tsp sugar
2 cucumbers
2 red hot chili peppers
1 cup rice noodles
1 tbsp peanut butter
1 tbsp peanut oil
1 tbsp soy sauce
1 tsp ginger root
1 tbsp water
4 beef fillets
1/2 cup coriander leaves
2 shallots
Welcome to a flavorful fusion of textures and tastes with our Beef, Pickled Cucumber, and Soba Noodle Salad recipe. This delightful dish blends tender beef fillets with the refreshing crunch of pickled cucumbers, all intertwined with nutritious soba noodles. Enhanced with aromatic coriander and a hint of chili heat, this salad brings together the best of East Asian culinary traditions in one bowl. Perfect for a nutritious and satisfying meal, let's dive into the steps to create this delicious dish.
Instructions:
- In a small bowl, mix together the vinegar and sugar until the sugar is fully dissolved.
- Thinly slice the cucumbers and the chili peppers. Add them to the vinegar mixture, stirring to ensure they are well-coated. Set aside to pickle while you prepare the rest of the salad.
- Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions (typically around 4-5 minutes) until they're tender.
- Drain the soba noodles and rinse them under cold water to stop the cooking process and cool them down. Set aside to drain completely.
- In a small bowl, whisk together the peanut butter, peanut oil, soy sauce, grated ginger root, and water until smooth and well combined.
- Season the beef fillets with salt and pepper.
- Heat a skillet or grill pan over medium-high heat. Once hot, add the beef fillets and cook to your desired level of doneness (about 3-4 minutes per side for medium rare, depending on the thickness of the fillets).
- Remove the beef from the pan and let it rest for a few minutes before slicing it thinly.
- In a large mixing bowl, combine the soba noodles, pickled cucumbers and chili peppers (including the pickling liquid), sliced beef, and shallots.
- Drizzle the peanut dressing over the salad and toss to coat everything evenly.
- Transfer the salad to a serving platter or individual plates.
- Garnish with fresh coriander leaves.
Tips:
- Ensure your beef fillets are cooked to your preference. Sear them for a medium-rare finish that adds a juicy texture to the salad.
- When pickling the cucumbers, let them sit for a minimum of 15 minutes to achieve a good balance of tanginess.
- Use a mandoline or a vegetable peeler to slice cucumbers thinly and uniformly for the best texture.
- If you prefer a spicier kick, keep the seeds in the chili peppers when slicing them.
- For an enhanced nutty flavor, toast the peanut butter slightly before incorporating it into the dressing.
- Chill the salad in the refrigerator for a few minutes before serving for a refreshing cold salad experience.
Congratulations! You've crafted a delightful Beef, Pickled Cucumber, and Soba Noodle Salad that's bursting with flavors and textures. This dish is a testament to how simple ingredients, when combined thoughtfully, can elevate your dining experience. Whether for a casual lunch or a versatile dinner, this recipe is sure to impress with its balanced flavors and refreshing crunch. Enjoy your culinary creation!
Nutrition per serving
4 ServingsCalories 490kcal
Protein 55g
Carbohydrates 27g
Fiber 2.26g
Sugar 8g
Fat 20g
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