dinner

Beef Brisket and Leek Stir-Fry with Shichimi Togarashi and Steamed Soba

Name: Beef Brisket and Leek Stir-Fry with Shichimi Togarashi and Steamed Soba
Ingredients: 45.0 g Beef, brisket, flat half, boneless lean trimmed, raw; 100.3 g Noodles, japanese, soba, dry; 33.8 g Leeks, raw, sliced; 200.4 g Snow peas, raw; 2.7 g Sesame seeds, whole, roasted; 5.1 g Shichimi Togarashi Japanese 7 Spice

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Beef, brisket, flat half, boneless lean trimmed, raw45.0 g

Noodles, japanese, soba, dry100.3 g

Leeks, raw, sliced33.8 g

Snow peas, raw200.4 g

Sesame seeds, whole, roasted2.7 g

Shichimi Togarashi Japanese 7 Spice5.1 g

Instructions

Bring a large pot of water to a boil. Cook the soba noodles for 4-5 minutes until al dente; drain and rinse under cold water to remove excess starch, then set aside.

Thinly slice the beef brisket against the grain into small, bite-sized strips.

Heat a heavy-bottomed wok or skillet over high heat. Add the beef strips and sear until deeply browned, about 3 minutes. Remove beef from the pan.

In the same pan, add the sliced leeks and snow peas. Stir-fry rapidly for 2-3 minutes until the leeks are softened and fragrant and the peas remain bright and crisp-tender.

Return the beef to the pan. Toss in the soba noodles and the Shichimi Togarashi blend. Toss continuously for 1 minute to coat everything evenly in the spice and juices.

Plate the stir-fry in a wide shallow bowl. Garnish generously with toasted sesame seeds for crunch and serve immediately while steaming hot.