Dinner · Japanese · 15 min
Beef Brisket and Leek Stir-Fry with Shichimi Togarashi and Steamed Soba
- Calories
- 700
- Protein
- 36g
- Carbs
- 97g
- Fat
- 24g
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
Method
- 01Bring 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.
- 02Thinly slice the beef brisket against the grain into small, bite-sized strips.
- 03Heat 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.
- 04In 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.
- 05Return 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.
- 06Plate the stir-fry in a wide shallow bowl. Garnish generously with toasted sesame seeds for crunch and serve immediately while steaming hot.
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