INGREADIENT

• 600 g beef rump steak fat trimmed
• 1 tbs miso paste
• 1 tbs sunflower oil
• 3 tbs mirin
• 270 g soba noodles
• 1 bunch Chinese broccoli cut into pieces
• 2 tbs toasted sesame seeds
• 2 carrots cut diagonally halved
• 1/2 bunch pink radishes thinly sliced
• 2 tbs tamari sauce
• 1 tbs maple syrup
• 1 pinch pickled ginger *to serve
• 1 sheet nori seaweed *to serve finely sliced
• 1 cup edamame beans cooked podded
• 1 handful toasted sesame seeds *to serve *extra

Direction

1. Place beef on a plate, mix miso, oil and 1 tbs mirin in a small bowl to a paste and spread all over beef.
2. Preheat a bbq or chargrill plate to medium heat, cook beef for 3 minutes per side for medium rare. Rest for 5-10 minutes before slicing across the grain.
3. Bring a medium saucepan of water to the boil, cook soba noodles for 2 minutes, add chinese broccoli stems (gai laan stems) and cook for 30 seconds, then add Chinese broccoli leaves and cook another 30 seconds, drain and return to saucepan. Gently stir through sesame seeds, carrot, radish, tamari, maple syrup and 2 tbs mirin.
4. Serve noodles with pickled ginger, edamame, nori strips and top with sliced beef. Sprinkle with extra sesame seeds if desired.