Steak, noodles, a pile of fresh herbs, some greens, chili and a great dressing – dinner really doesn’t have to be more complicated than that to be delicious.
To me, this has always been a go to recipe for weeknights with a little less available time to cook than normal. Just make a triple batch of the ginger dressing and keep it in the fridge (works super well with grilled fish or chicken as well), then slice up a few greens and herbs, grill a steak, boil the soba, mix it all up and top with a little bit of chili – and you’re serving a dish that’s filling without being heavy in addition to being absolutely delicious. All those flavors are really firing on all cylinders.
It just so happens to also be an absolute feast for the eyes with those greens and reds popping.
How to Make Beef Ginger Soba Bowls at Home:
Step 1 – Grill the steak
Preheat a grill or grill pan to high heat. Brush the steak lightly with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side, depending on thickness, until it reaches your preferred doneness. Transfer to a board and let rest for 10 minutes before slicing thinly across the grain.
Step 2 – Cook the noodles
Bring a large pot of water to a boil. Add the soba noodles and cook for about 8 minutes, or according to package directions, until tender but still firm. Drain and rinse briefly under cool water, using your fingers to separate the noodles so they don’t clump. Divide into two serving bowls.
(If you want to serve the noodles cold, dunk them in ice water and then lightly coat them with a little olive oil or sesame oil.)
Step 3 – Add the greens
Coarsely chop the greens, and add to the bowl.
Step 4 – Mix the dressing
In a small bowl, whisk together the ginger, vinegar, mirin, and shoyu until combined.
Step 5 – Assemble the bowls
Slice the rested steak into thin pieces and lay them over the noodles. Add the spinach, cilantro, and mint. Spoon the dressing over the top, toss lightly if you prefer, and serve right away.
Recipe Notes
Noodles: 100% buckwheat soba gives the best earthy flavor, but mixed soba works fine too.
Dressing: Make it in advance — it holds for 3–4 days in the fridge.
Serving: Works both warm or cold. Leftovers make an excellent next-day lunch.
Additions: Cucumber, shredded daikon, or sesame seeds are good extras if you want more texture.
FAQ
Can I use another cut of beef?
Yes — flank or sirloin works well, but a New York strip gives you the best balance of flavor and tenderness.
What if I don’t have a grill?
A heavy cast-iron pan or grill pan gives you the same sear.
Can this be made vegetarian?
Swap the beef for grilled tofu or mushrooms — the dressing works just as well.
Can I serve it cold?
Yes. Chill the noodles and steak separately, then dress everything right before serving (I actually prefer it cold)
Beef Ginger Soba Bowls
Total Time: 35 minutes
Yield: Serves 2
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Description
This bowl is built on grilled steak, soba noodles, a delicious ginger dressing, and a pile of herbs that gives it a wonderful freshness. Simple to make, easy to love, and just as good warm or cold.
Ingredients
For the Bowl:
3/4 pound (340 g) New York strip steak
Olive oil
Sea salt and freshly ground black pepper
4 oz (115 g) soba noodles (buckwheat preferred)
2 cups (60 g) spinach, rinsed and roughly chopped
1 large collard or 2 chard leaves, de-ribbed, and cut into thin strips, about 1/2 in wide
10 sprigs cilantro, chopped
15–20 fresh mint leaves, torn
For the Ginger Dressing:
2 tablespoons plus 2 teaspoons finely minced fresh ginger
2 tablespoons plus 2 teaspoons rice wine vinegar
2 tablespoons mirin
2 teaspoons shoyu (or light soy sauce)
Instructions
Preheat a grill or grill pan to high heat. Brush the steak lightly with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side, depending on thickness, until it reaches your preferred doneness. Transfer to a board and let rest for 10 minutes before slicing thinly across the grain.
Step 2 – Cook the noodles
Bring a large pot of water to a boil. Add the soba noodles and cook for about 8 minutes, or according to package directions, until tender but still firm. Drain and rinse briefly under cool water, using your fingers to separate the noodles so they don’t clump. Divide into two serving bowls.
Step 3 – Add the greens
Coarsely chop the greens, and add to the bowl.
Step 4 – Mix the dressing
In a small bowl, whisk together the ginger, vinegar, mirin, and shoyu until combined.
Step 5 – Assemble the bowls
Slice the rested steak into thin pieces and lay them over the noodles. Add the spinach, cilantro, and mint. Spoon the dressing over the top, toss lightly if you prefer, and serve right away.
Notes
Noodles: 100% buckwheat soba gives the best flavor, but mixed soba works fine too.
Dressing: Make it in advance — it holds for up to a week in the fridge.
Serving: Works both warm or cold. Leftovers make an excellent next-day lunch.
Additions: Cucumber, shredded daikon, or sesame seeds are good extras if you want more texture.
- Prep Time: 15 mins
- Cook Time: 20 mins
Category: Main Course
Method: Grilling, Simmering, Raw
Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
If you liked this, you are going to love these favorite Japanese-inspired recipes:
Japanese Popcorn Shrimp
Japanese-Inspired Beef and Rice Gyudon Bowls
Potato Okonomiyaki: A Delicious Twist on a Japanese Classic
Karaage: Japanese-Style Fried Chicken
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