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Wasabi-Glazed Steak

Wasabi-Glazed Steak

with Soba Noodle Salad & Creamy Avocado-Lime Dressing

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Everything's better with avocado, right? We certainly think so! Creamy avocado makes a luscious no-cook dressing in this cold soba salad. Soy, beef stock, wasabi, and garlic become an intensly flavored glaze to finish off seared steak. Have your own chopsticks? This is the time to use them!

Allergens:SoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Steak

4 ounce

Soba Noodles

1 unit

Lime

1 unit

Carrots

1 teaspoon

Wasabi Paste

1 unit

Avocado

2 clove

Garlic

2 unit

Scallions

1 tablespoon

Sesame Seeds

1 unit

Green Bell Pepper

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2753.072 kJ
Calories658 kcal
Fat34 g
Saturated Fat0 g
Carbohydrate45 g
Sugar0 g
Dietary Fiber9 g
Protein47 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Peeler
Pot
Baking Sheet
Pan
Spoon
Fork
Knife
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Bring a large pot of water to a boil with a large pinch of salt. Remove the steak from the refrigerator and allow to come to room temperature. Halve, core, and remove white ribs from the bell pepper, then thinly slice. Thinly slice the scallions, keeping the white and green parts separate. Peel and grate the carrot. Mince or grate the garlic.

2

Heat 1 tablespoon oil in a medium pan over medium-high heat. Season the steak with salt and pepper on both sides. Add the steak to the pan and cook 3-4 minutes per side, until deeply browned. Transfer the steak to a baking sheet and place in the oven to finish cooking to desired doneness, if necessary.

3

In the same pan you cooked the steak in, combine the soy sauce, stock concentrate, garlic, 1/4 cup water, and wasabi (to taste). Return the steak to the pan over medium heat. Then, tilt the pan towards you and begin spooning the soy mixture over the steak continuously for about 1 minute. Set the steak aside and reserve the soy mixture.

4

Add the soba noodles to the boiling water, reduce to a simmer, and cook for 6-7 minutes, until al dente. Reserve 1/4 cup pasta water, then drain.

5

While the soba noodles cook, halve and pit the avocado, then scoop the flesh into a large bowl. Halve the lime, then squeeze over the avocado. Mash thouroughly with a fork, until completely smooth, then season with salt and pepper.

6

Toss the soba noodles, bell pepper, grated carrots, scallion whites, and the remaining soy mixture into the avocado mixture. Season with salt and pepper. Toss to thoroughly coat. Add a splash of the reserved pasta water, if necessary, to thin out the dressing.

7

Thinly slice the steak against the grain and serve atop the soba noddle salad, sprinkled with scallion greens and sesame seeds.