- 225g flank steak
- 2 tbsp soy sauce
- 1 tsp olive oil
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 tsp minced garlic
- 170g soba noodles
- 2 spring onions (for garnish)
- 1 red chilli (for garnish)
- Toasted sesame seeds (for garnish)
- Fresh thyme sprigs (for garnish)
- Hot sauce (for garnish)
- ½ lemon (for garnish)
- Salt and pepper to taste
To create the marinade, start by grating your ginger using our Grind Juicer & Ginger Grater. Follow by mincing your garlic using our Tool Garlic Press. Measure out the soy sauce, mirin and sesame oil using our Tool Measuring Spoon Set. Put ingredients aside.
Add the soy sauce, mirin, sesame oil, grated ginger and minced garlic together in a large salt&pepper bowl. Add salt and black pepper for taste. Use your Tool Spoon 28cm to combine all ingredients until smooth.
Add your flank steak to the marinade by gently spooning over the mixture on each side using your Tool Spoon. Let the steak sit in the marinate for about 20 minutes. Ensure you turn over the steak halfway through for even coating.
Bring your Tan-ium 18cm Saucepan to the boil and add a pinch of salt. Add your soba noodles and cook for 4-5 minutes or until cooked through.
Drain the noodles in a colander and rinse under cold water to stop them from sticking together. Set aside.
Heat your stainless-steel Tan-ium 26cm Grill Pan over high heat. Add a teaspoon of olive oil. Once heated, add the steak to the frypan and cook each side for 1-2 minutes or to your preference (we like ours medium-rare!).
Once cooked, transfer the steak to a salt&pepper chopping board and wait for it to cool. Once cooled, use your Industry Steak Knife to cut the steak into 3cm strips.
Add your soba noodles to a salt&pepper Osaka Pasta Bowl. Gently transfer the steak strips on top using Tool Kitchen Tongs.
Garnish your dish with spring onions, chilli, sesame seeds, hot sauce and freshly squeezed lemon juice from our Grind Juicer. Eat while still hot using our Osaka Chopsticks and enjoy!