Buckwheat noodles with beef and vegetables

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In different provinces of Japan, she is called differently: some - just herself, some - nihon-soboy, and sometimes kake-soba. All this is about buckwheat noodles, which can often be found in the Land of the Rising Sun on almost every corner. Buckwheat noodles with beef and vegetables are fast food in Asian countries, like hot dogs in America and pancakes in Russia, but they can also be served in the most expensive restaurants. Some are confused by its unsightly dark color, which gives buckwheat flour, but once you try this dish, you can become a fan of it for life.

Recipe - base with meat

Almost every second dish has a basic recipe from which all subsequent variations, improvisations and other versions of the dish originate, in which the chef expresses himself as he wants. The recipe for buckwheat noodles with beef is no exception: the main ingredients that are 98% always found in this dish are:

• meat fillet (250 gr.);
• buckwheat noodles (200 gr.);
• Beijing cabbage (1/4 fork);
• sweet pepper, often differentflowers (1\2 pcs.). Sometimes it is replaced with carrots (1\2 pcs.), Or both vegetables are used;
• soy sauce (3-4 tablespoons);
• spices: garlic, black pepper, ground ginger (1/2 tsp each);
• vegetable oil for frying (in Asia, usually sesame) - 2-3 tbsp. l.

Usually, the chef uses the ratio of products “by eye”, guided by his taste preferences or the wishes of the customer, but most often noodles and meat have relatively the same weight. S alt is not used because real soy sauce is a great substitute.

How is beef soba made?

One of the indispensable conditions for cooking buckwheat noodles with beef is a wok. This is a special spherical frying pan, thanks to which the products are fried evenly and very quickly over high heat: a ruddy color on the outside, and a slight crunch inside, indicating that the product is in the “aldente” state, that is, half-baked. This is a must for vegetables cooked in Asia. During this preparation, the meat does not lose its juiciness, as it does not have time to release juices to the oil during frying, therefore the entire process of preparing buckwheat noodles with beef rarely takes more than 15 minutes. If the cook cooks simultaneously in several dishes at once, then no more than eight minutes. This is one of the wonders of Asian cuisine: fast, he althy and very tasty.

Step cooking

At the beginning of cooking, you need to cut all the ingredients, so that later you can do everything on time, because cuttingvegetables and at the same time stirring the contents of the wok is not very convenient. So:

1. Beef for buckwheat noodles is usually cut into thin small strips, very reminiscent of cuts for beef stroganoff. Blanch the resulting pieces for three minutes, recline in a colander. You can immediately sprinkle them with spices to absorb their spirit, or you can sprinkle them later during the frying process.
2. Heat the oil in a wok, fry the garlic in it until fragrant and pour the beef into it. Fry the meat over high heat for 4-5 minutes, and then add the pepper, cut into thin strips and carrots, chopped on a Korean vegetable grater.



3. After one or two minutes of frying with continuous stirring, add Chinese cabbage, cut into large cubes, into the wok, it is better not to use the part with veins. Drizzle with soy sauce and simmer for about three more minutes.
4. Send the pre-cooked buckwheat noodles for beef to a common bowl, mix gently and turn off the heat. Let it brew for a couple of minutes and serve immediately. When cold, this dish loses its taste value, although most soba lovers insist on the opposite.

Beef to go with sesame sauce

This Buckwheat Noodles with Beef and Teriyaki Sauce is loaded with a variety of vegetables, making it more appealing not only in appearance, but also in its digestive benefits. For cooking, take:

• 500 gramsbeef fillet;
• 1\2 pcs. carrots, zucchini (or zucchini), red bell pepper;
• 200 grams of soba (as Asians call buckwheat noodles);
• 160 grams of green beans (can be frozen);
• 2 -3 cloves of garlic;
• 1\2 tsp grated ginger;
• 3-4 tbsp. teriyaki spoons;
• 1 tsp topless light sesame;
• a pinch of ground chili pepper;
• 4 tbsp. l. sesame oil for frying (if not available, use olive oil).

You can also use a small bunch of green onions to decorate the finished dish: they are often used in Asian cuisine.

How to cook?

First of all, boil the noodles, usually the exact instructions and cooking time are indicated on its packaging, depending on the thickness of the noodles themselves. As a rule, it rarely cooks for more than eight minutes. After it is ready, be sure to rinse with cold water so that it does not stick together. While the noodles are cooking, you can cut the meat into strips, freeing from veins. Cut the zucchini and pepper into strips, chop the carrots on a special grater.

Further, fry sesame seeds in a dry frying pan until soft golden brown, pour into a plate, and pour oil into the frying pan. Place chopped garlic there and fry until the first aroma. Add the beef and chili and sauté over high heat for three to five minutes, stirring occasionally to brown evenly. Then add vegetables one by one, with a time intervalone minute, allowing them to lightly brown:

• string beans;
• carrot;
• sweet pepper;
• zucchini.

It is important not to overcook the vegetables, because they must retain their natural color. At the end, pour in the teriyaki sauce, put the prepared noodles and half a serving of sesame seeds, mix well and simmer for no more than a minute. Then transfer to a serving plate, sprinkle with the remaining sesame seeds and finely chopped green onions.

Some helpful cooking tips

In the predominant quantity, recipes for buckwheat noodles with beef involve using it as a second course, but if you dilute it with broth before serving, you can get an appetizing and hearty soup. In this form, it is often eaten in China and Taiwan. Therefore, by preparing such noodles, you can get two dishes at once: the first and the second.

If you use mushrooms instead of meat, then vegetarians can use this dish in their diet, because buckwheat noodles with vegetables are quite satisfying even without meat.

It happens that among the kitchen utensils there is no frying pan - a wok, then you can use an ordinary one with a thick bottom (cast iron is ideal) or a stewpan for roasting poultry in the oven. The peculiarity of the use of this cookware is that it does not allow the products to burn, despite the fact that a strong fire is used.

Note

Often, Asian noodles are served with a fried egg, which is placed on top of the contents of the plate. At the same time, it should have the correct rounded shape, since aestheticsdishes for the inhabitants of the East is as important as taste.

European Soba

Sometimes chefs from other countries, trying to cook a dish from another culture, bring something of their own to it and get a very piquant result. This recipe for buckwheat noodles with beef and vegetables has also undergone some changes, and how this affected its taste is up to the tasters to judge. To prepare soba with meat and vegetables you will need:

• 220 grams of buckwheat noodles;
• 0.5 kg beef fillet;
• 6 -7 medium sized broccoli florets. If broccoli is not available, it is easy to substitute cauliflower or Brussels sprouts.
• 1 pc. carrots and bell peppers;
• 1 tbsp l. tomato paste;
• 2 tsp Tabasco sauce;
• 4 tbsp. l. soy sauce;
• 1 tsp light sesame seeds, toasted in a dry frying pan;
• A small pinch each of marjoram, basil and allspice;
• 3 tbsp. l. vegetable oil.

Also, to serve the finished dish, you will need some fresh vegetables: cucumbers, radishes, green onions or small spinach leaves.

Cooking process

The meat is cleaned from films and veins and cut into small strips. Pour it with a mixture of soy sauce and spices, mix and set aside, let marinate. Boil the noodles according to package instructions. Grate the carrots on a coarse grater, cut the pepper into thin and long strips, and cut each broccoli inflorescence into four parts. Heat up the panpour in oil. Fry the meat until blush, stirring occasionally, and put it with a slotted spoon in a clean dish. In the same oil, fry carrots and peppers, after three minutes add broccoli to them. Then return the meat to the wok, cover with a lid and simmer for five minutes.

After that, put the pre-boiled buckwheat noodles to the beef with vegetables, mix and add the sauce made from Tabasco mixture, tomato paste and a spoonful of warm water. Stand the noodles for another minute and turn off the fire. When serving, sprinkle the finished fragrant dish with sesame seeds, decorate with rings of fresh cucumber, radish or just chopped green onions.