Honey Soy Beef And Roasted Vegie Noodles

Freshly grated ginger in the dressing adds warmth and freshness to the beef, noodles and roasted vegetables.

The ingredient of Honey Soy Beef And Roasted Vegie Noodles

2 tablespoons rice wine vinegar
1 1 2 tablespoons tamari
1 1 2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon honey
2 about 500g beef scotch fillet steaks fat trimmed
1 garlic clove crushed
550g kent pumpkin peeled cut into 2cm pieces
1 head about 300g broccoli cut into florets
180g soba noodles
2 shallots thinly sliced diagonally
2 teaspoons toasted sesame seeds to serve

The Instruction of honey soy beef and roasted vegie noodles

preheat oven to 200c 180c fan forced and line 2 baking trays with baking paper combine vinegar tamari ginger sesame oil and honey in a small bowl place steak in a glass or ceramic dish add garlic and 1 tbs vinegar mixture turn to coat set aside for 10 minutes to marinate
meanwhile place pumpkin and broccoli on separate lined trays spray well with olive oil season roast the pumpkin turning halfway through cooking for 20 minutes add the broccoli tray and roast turning halfway for 12 15 minutes or until pumpkin and broccoli are tender
cook the noodles in a saucepan of boiling water for 4 minutes or until tender drain refresh
heat a chargrill on medium high heat drain the marinade from the steak and discard spray the steak with oil and cook turning for 3 4 minutes for medium or until cooked to your liking rest for 3 minutes thinly slice
combine the noodles vegetables steak shallot and remaining dressing in a large bowl toss gently to combine divide among plates and sprinkle with sesame seeds

Nutritions of Honey Soy Beef And Roasted Vegie Noodles

calories: 475 61 calories
calories: 13 grams fat
calories: 4 grams saturated fat
calories: 42 grams carbohydrates
calories: n a
calories: n a
calories: 43 grams protein
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calories: n a
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calories: nutritioninformation