Korean · Lunch
Cold Noodles with Pear and Beef (Gluten-Free)
Chilled buckwheat noodles tossed with seared beef sirloin, crisp julienned Asian pear and cucumber, and a tangy-sweet rice-vinegar tamari dressing with garlic and sesame oil. Topped with scallion and toasted sesame seeds, served cold as a refreshing Korean-style summer noodle plate.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
488Calories
36.8gProtein
16.1gFat
48.9gCarbs
10.2gSugar
3.8gFiber
1082mgSodium
82mgChol
5.1gSat Fat
630mgPotassium
48mgCalcium
3.1mgIron
1.7mcgVitamin B12
5.8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain, julienne the pear and cucumber, mince the garlic, and slice the scallion.
2
Boil
Cook soba noodles in boiling water over high heat for 4 to 5 minutes until just tender, then drain and rinse under cold water until chilled.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear beef slices 1 to 2 minutes per side until browned and just cooked through.
4
Whisk
In a small bowl, whisk rice vinegar, tamari, sesame oil, sugar, minced garlic, salt, and black pepper until sugar dissolves completely.
5
Plate
Toss chilled noodles with half the dressing, mound on a plate, top with beef, pear, and cucumber, drizzle remaining dressing, scatter scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5.2 oz150g dry soba noodles, cooked and chilled
- 11 Asian pear
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp vegetable oil
