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Gingered beef ribeye with noodle salad


Serves: 4
timePrep time: 30 mins
timeTotal time:
Gingered beef ribeye with noodle salad
Recipe photograph by Kris Kirkham

Gingered beef ribeye with noodle salad

This ginger-miso ribeye beef is served with a fragrant noodle and radish salad. Use any leftover steak for sandwiches the next day

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
482Kcal
Fat
18gr
Saturates
7gr
Carbs
43gr
Sugars
15gr
Fibre
3gr
Protein
36gr
Salt
2.9gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 x 800g-900g Taste the Difference bone-in ribeye steak
  • 2 garlic cloves, crushed
  • 4cm piece root ginger, finely grated
  • 2 tbsp light brown sugar
  • 1 tsp Thai fish sauce
  • 1 tbsp tamari or soy* sauce
  • 2 tbsp concentrated miso paste* (we used Yutaka)
  • 1 tsp Dijon mustard
  • 1 tbsp vegetable oil
For the noodle salad
  • 1 x 300g pack ready-cooked rice noodles
  • 100g bean sprouts
  • 1 large carrot, coarsely grated or shredded
  • 4 spring onions, trimmed and cut into matchsticks
  • ¼ cucumber, deseeded and cut into matchsticks
  • 100g radishes, trimmed and finely sliced (we used speciality radishes)
  • 1 x 30g pack coriander, roughly chopped
For the dressing
  • juice of 1 lime
  • 3 tbsp rice vinegar
  • 1 garlic clove, crushed
  • 1 tsp Thai fish sauce
  • 1 tsp sugar (any type)
  • 1 tbsp tamari or soy* sauce

Step by step

Get ahead
Sear and coat the beef 2-4 hours ahead; if chilling, return to room temperature for 30 mins before roasting. Assemble the noodle salad up to 2 hours before serving.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Season the beef all over. Combine the garlic, ginger, brown sugar, fish sauce, tamari or soy sauce, miso paste and mustard in a bowl.
  2. Heat the oil in a large frying pan and quickly sear the beef over a high heat until browned on all sides. Spread the ginger-miso mixture over both sides of the beef and place on a baking tray. Roast for 30 minutes until golden and crusted at the edges; it will be medium-rare. Adjust the cooking time, depending on your taste.
  3. Meanwhile, for the noodle salad, blanch the noodles and bean sprouts in a pan of boiling water for 60 seconds, drain then plunge into iced water. Once cold, drain very well. Whisk all the dressing ingredients together in a large bowl. Add the noodles and bean sprouts plus all the remaining salad ingredients to the bowl and toss everything together.
  4. Remove the beef from the oven and leave to rest for 5 minutes. Trim the meat from the bone then slice it thinly and serve with the noodle salad.

    *Use gluten-free miso and tamari (not soy sauce), if required for gluten-free.

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