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Buckwheat Soba with Slivered Flank Steak, Green Onions and Orange Zest

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"Buckwheat soba, or Japanese buckwheat noodles, pair beautifully with slivers of beef, rounds of green onion, and a hint of orange. If you can't find soba, purchase any thin wheat-based noodle. This salad is best served at room temperature ".


1/4 cup soy sauce
1 tablespoon rice vinegar
2 tablespoons Asian sesame oil
2 teaspoons granulated sugar
1 teaspoon freshly grated orange zest
1 tablespoon salt
1 14-ounce package buckwheat soba noodles
2 green onions, including green tops, cut into paper-thin diagonal slices
3/4 cup shredded or matchstick-cut carrot

2 flank steaks (about 3 1/2 pounds total),trimmed of fat and cut into matchstick-size slivers

1/2 cup low-salt soy sauce
1/2 cup rice vinegar
1/3 cup honey
2 teaspoons ground pepper
3 tablespoons minced fresh ginger


Fill an 8-quart stockpot three-quarters full of water, cover, and bring to a boil. In a large bowl, combine the soy sauce, vinegar, sesame oil, sugar, and orange zest. Stir to combine and dissolve the sugar, then set aside.

Add the salt to the boiling water and cook the noodles until cooked through but still slightly chewy, 6 to 7 minutes. They shouldn't be mushy, but if they have a crunchy, raw center, cook for 1 to 2 minutes longer, and taste again.

Drain off about 1 quart of the pasta water, then add about 1 quart of ice-cold water to the pot, stir the noodles, then immediately drain the noodles thoroughly in a colander. Add the noodles to the soy dressing and toss well. Add the green onions, carrots, and flank steak. Toss to combine. Taste and adjust the seasoning. Serve immediately.

Preparing steak:

Put the flank steaks in a large, heavy-duty lock-top plastic bag.

Combine the marinade ingredients in a 2-cup glass measure. Pour out and reserve 1/2 cup of the marinade. Pour the marinade over the flank steaks and seal the bag, pressing out any air (this allows the marinade to fully coat the meat). Set aside at room temperature for 1 hour, or refrigerate for up to 2 hours. Turn the bag over every 15 minutes or so, to fully distribute the marinade.

About 20 minutes before serving, preheat the broiler. Remove the flank steaks from the marinade and place them side by side on a broiler pan. Broil the steaks 2 to 3 inches from the heating element for 6 minutes on the first side, then turn, brush with the reserved marinade, and broil 6 minutes longer, or until an instant-read thermometer registers 125ºF. (This timing is for medium rare; add a minute to each side if you want the meat more well done.)

Set aside one of the flank steaks to cool. Transfer the other flank steak to a carving board. Let rest for 3 minutes, then slice across the grain into 1/4-inch-thick slices. Serve immediately. Cut the reserved steak in half, wrap separately, and refrigerate for up to 5 days.

If you love to grill, by all means fire up your grill and cook the flank steaks over hot coals. Grill on one side for 5 minutes, then turn and cook for about 4 minutes on the second side, or until an instant-read thermometer registers 125ºF.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".