Japanese beef and soba bowl for dinner tonight

Prep 5 min
Total 10 min
Makes 4 Servings



3 bundles
soba noodles, about 1 in. each, about 300 g
carrot, peeled and julienned
2 cups
no-salt beef broth
1/4 cup
seasoned rice vinegar
2 tbsp
low-sodium soy sauce
4 tsp
250 g
strip loin steak, very thinly sliced
green onions, thinly sliced
2 tbsp
toasted sesame seeds


  • Bring a large pot of water to a boil. Add noodles and carrot and cook until noodles are al dente, about 3 min. Drain and rinse very well. Return noodle mixture to same pot.
  • Combine broth, vinegar, soy and honey in a saucepan over medium-high. Bring to a boil and continue boiling for 2 min. Add steak and stir until just cooked through, 1 to 2 min. Remove from heat. Combine with noodles and green onions. Distribute among 4 large bowls. Sprinkle with sesame seeds. Noodles are best at room temperature.


Calories 443, Protein 28 g, Carbohydrates 72 g, Fat 7 g, Fibre 4 g, Sodium 1092 mg.

Wine Pairings

Beefy noodle bowl, Pair it with: A fruity gamay.
Ontario gamay comes into its own in this unoaked red with ripe raspberries and a hint of spice. The acidity and soft tannins are a nice foil for the recipe’s Asian influences. Serve slightly chilled.

Our pick: 13th Street Gamay Noir, Ontario, $20.

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