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Beef & black garlic noodles with crispy cavolo nero
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5 cloves Cooks’ Ingredients Black Garlic
1 tbsp Cooks’ Ingredients Reduced Salt Light Soya Sauce
1 tbsp balsamic vinegar
1 tsp toasted sesame oil
1 tsp sunflower oil
200g rump steak, trimmed of excess fat
200g pack cavolo nero, stalks removed and leaves finely shredded
200g pack Clearspring Buckwheat Soba Gluten Free Noodles
100g Tenderstem broccoli, trimmed and cut into 3cm pieces
1. For the dressing, mash the black garlic cloves with the back of a fork and mix with the soya sauce, balsamic vinegar, 2 tsp water and ½ tsp sesame oil. Set aside.
2. Heat ½ tsp sunflower oil in a large frying pan over a high heat. Season the steak and fry for 2 minutes on each side, ensuring all cut surfaces are well browned, then set aside to rest. Add the remaining sunflower oil to the pan with the cavolo nero and a pinch of salt. Fry for 7-8 minutes, tossing regularly until tender and crisp in places.
3. Meanwhile, bring a large saucepan of water to the boil and add the soba. Simmer for 2 minutes, then add the broccoli and simmer for another 3 minutes. Drain in a sieve and rinse under lukewarm water to remove the starch from the noodles. Shake dry, then toss with the remaining sesame oil and divide between bowls. Top with the cavolo nero, then the steak and spoon over the black garlic dressing to serve.
Cook’s tip For a vegan alternative, swap the steak for firm tofu, slicing it and frying until just golden.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in February 2022.