Jessica Spendlove shares her healthy recipe with Happy Ali for Scotch fillet with soba noodles and honey glazed vegetables. Jessica is a Sydney-based Accredited Practicing Sports Dietitian and Performance Nutrition specialising in Sports Performance diets having worked with elite athletes.
10 min prep 15 min cook
800g scotch fillet (trimmed) 200g soba noodles
1 tbs mirin
1 tbs rice wine vinegar
1 tbs honey
1 tsp finely grated fresh ginger
2 tbsp Extra Virgin Olive Oil (EVOO)
1 bunch small radishes, quartered
400g small brussels sprouts, halved
1 carrot, diced
2 tsp mixed sesame seeds
- 1 tbs tamari or soy sauce 2 tsp mirin
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp finely grated fresh ginger 1 tsp sesame seeds
Cook noodles in a large saucepan of boiling water following packet directions until tender. Drain and rinse under cold running water.
Make the dressing – combine tamari, mirin, sesame oil, honey, ginger and sesame seeds. Set aside for later.
In a separate bowl combine the extra mirin, vinegar, honey and ginger.
Heat 1 tbs EVOO in a large non-stick frying pan over medium-high heat. Trim visible fat from steak and then season with salt and pepper. Cook (turning thesteak at the halfway point) for 5 minutes for medium. Transfer to a plate. Coverand set aside for 5-10 minutes.
Heat 1 tbs EVOO in pan over medium-high heat. Add the radish, carrot andhalved brussel sprouts. Season with salt and pepper. Cook, for 5-6 minutes or until golden brown, stirring regularly. Add mirin mixture (mirin, vinegar, honey & ginger). Cook for 2 more minutes or until glazed and sticky, stirring regularly. Add in 1 tsp of sesame seeds.
Thinly slice the beef. Divide the noodles in the bowls and top with honey glazed vegetables and beef. Finish with the dressing and sprinkle the remaining sesame seeds.
- Make sure the pan is nice and hot before placing scotch fillet on to cook.
- You can rub Extra Virgin Olive Oil on the beef and season with a reasonable amount of salt and pepper.
- Allow the beef to rest – a little tip is 1 minute for every 100 grams (resting means placing on a warm plate and loosely covering it with foil, make sure it’s not too tight!).
- If you are struggling to find mirin, you can omit that from the recipe – it still tastes delicious without it.
- Credit: Jessica Spendlove for Australian Beef
- For more beef recipe inspiration head to www.australianbeef.com.au