Featured Recipe
Soba Noodle Beef Salad Air Fryer
By Kate
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Noodles soba and skirt steak cooked in an air fryer with a crunchy veggie salad. Savoy cabbage swapped for Napa. Hot pepper flakes replace sriracha. Dressing uses lime juice instead of rice vinegar. Reduced soy sauce by 30%. Sesame oil kept. Adds fresh scallions and toasted sesame seeds. Steak cooks 10 minutes at 205 °C (400 °F), resting 12 minutes. Veggies marinate 15. Noodles boiled 4 minutes, then soaked in dressing. Meat sliced thin across grain. Salad tossed, served with fruity Asian pear slices. Four servings. Mix of sweet, spicy, and umami flavors with crunchy greens and soft noodles.
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Prep:
20 min
Cook:
15 min
Total:
35 min
Serves:
4 servings
Asian fusion
healthy recipes
quick meals
Introduction
Beef, cold noodles, crunchy greens. No fancy sauces, just sweet and sharp. Like a light bowl but packs protein punch. Air fryer cuts fat, speeds cooking. Garlic meets citrusy lime, maple heat tang from pepper flakes. Pear adds cool juicy pop. Texture contrast, warm meat cool veggies. Asian classic but shifted — Napa cabbage swapped with mild leaves, lime replaces rice vinegar, adding zing. Sesame oil’s nuttiness and soy saltiness round it out. Noodles boiled fast then cooled, soaked in dressing for mouthfeel. No fuss. Four plates, under 40 minutes total. Eat warm or room temp, good next-day too.
Ingredients
Meat
- 10 ml vegetable oil
- 1 garlic clove minced
- 340 g skirt steak
- 140 g Napa cabbage shredded finely
- 90 g kale leaves chopped coarsely, without stems
- 1 small zucchini sliced diagonally in half-moons
- 1 English cucumber thinly sliced on mandoline
- 60 ml lime juice
- 20 ml maple syrup
- 3 ml crushed red pepper flakes
- 200 g soba noodles
- 20 ml reduced sodium soy sauce
- 10 ml toasted sesame oil
- half Asian pear peeled, seeded, thinly sliced on mandoline
- 2 scallions chopped
- 10 g toasted sesame seeds
Salad
About the ingredients
Reduced total oil by roughly 30% for lighter dish. Garlic stays to deepen beef’s flavor. Napa cabbage softer than original Savoy for mellow crunch but still rustic. Kale bulk up greens without stem fibers. Replaced sriracha with crushed red pepper for direct heat control and dryness. Lime juice substituted rice vinegar to brighten without acidity overload. Maple syrup cut by a third to balance lime better. Soy sauce reduced from original but still gives umami. Added scallions and toasted sesame seeds last minute for texture and sharp freshness. Asian pear sliced thin keeps bite subtle but distinct.
Method
Meat
- Mix oil with minced garlic, salt, and pepper. Rub onto steak all over.
- Place steak inside air fryer basket. Cook at 205 °C (400 °F) for 10 minutes.
- Remove steak, rest under foil for 12 minutes.
- Combine Napa cabbage, kale, zucchini, cucumber in large bowl.
- Add lime juice, maple syrup, crushed red pepper flakes, salt, and pepper. Toss and leave to macerate 15 minutes.
- Cook soba noodles in large pot salted boiling water 4 minutes until just tender. Drain, rinse under cold water quickly. Drain again well.
- In a separate bowl, toss noodles with soy sauce and sesame oil. Let sit 5 minutes to absorb flavors. Season with salt and pepper.
- Add noodles to veggie mixture, toss thoroughly.
- Thinly slice rested steak against the grain.
- Divide salad among plates. Top with steak slices, pear slices, chopped scallions, and sprinkle toasted sesame seeds.
Salad
Technique Tips
Start marinade with oil, garlic, salt, and pepper. Spread fully on meat, ensuring even coating. Air fryer heats quick, 10 minutes enough for medium-rare rare thicker cut skirt steak. Resting crucial — lets juices settle, easy slicing. While steak cooks, toss veggies with liquids, let sit 15 minutes; softening just enough without wilting. Meanwhile, boil soba noodles slightly longer than usual, to avoid chewiness when chilled. Rinse cold to stop cooking; dry well or dressing will get watery. Toss noodles separately with soy and sesame oil, let flavor absorb for 5 minutes before mixing with vegetables. Slice steak thin across grain—key for tenderness. Assemble plate with salad base topped by beef, pear slices for sweetness, savory crunch from scallions and sesame seeds. Serve room temp or chilled depending on preference.
Chef's Notes
- 💡 Use fresh ingredients. Quality veggies elevate your salad flavor. Fresh garlic and lime juice bring a punch. Don’t skimp on sesame oil either. It adds depth. Consider toasting sesame seeds right before use. Enhances nutty aroma. Keep everything prepped. Prep time saves hassle later.
- 💡 Rest your steak properly. Resting the meat makes slicing easier. Juices settle in during this time. Important for flavor too. Thin slices against the grain are crucial. It maximizes tenderness.
- 💡 Monitor noodle cooking time closely. Boil them just right to avoid chewiness. Rinsing under cold water quick stops cooking process. Drain well to keep dressing from getting watery. Toss in dressing right away. Let sit so noodles absorb flavors.
- 💡 Experiment with veggies. Add bell peppers or carrots for color and crunch. Or replace kale with spinach if preferred. Ingredients can vary based on what’s on hand. Be flexible for flavor but aim for crispness.
- 💡 Serving temperature can vary. Serve warm or let cool to room temp. Both options make this dish delightful. Asian pear slices provide sweetness. They contrast well. Play with garnishing too; scallions and sesame seeds add texture.
Kitchen Wisdom
How to ensure soba noodles aren’t sticky?
Rinse them right after boiling. Cold water halts cooking. Drain well. This prevents clumping.
What if I don’t have skirt steak?
Use flank steak as an alternative. Cook similarly. Ensure thin slices for tenderness when done.
Common issue with air fryer meat?
Depending on thickness of meat, cooking might vary. Check doneness with a meat thermometer; 130 °F for medium-rare.
Best way to store leftovers?
Keep in airtight container for 1 to 2 days. Refrigerate promptly. Reheat in air fryer or eat cold.
