Made from buckwheat flour, these Japanese noodles are said to contain less calories, more fiber, and more protein than your traditional pasta. Its nutty essence works wonders in many a dish, and can fit quite nicely into calorie-conscious diets. Gourmade’s dynamic duo, Chef Rob Lau and Chef Mike Toledo, whips up something fresh from the pages of their ingenuity, so you can make it in the comforts of your own abode. Make this 5-Spice Braised Beef with Soba Noodles recipe to your heart’s delight. This dish serves 4 to 6 people.
Preparation Time: 25 minutes | Cooking Time: 2 hours 45 minutes
FOR THE BEEF
200 grams onion, finely chopped
100 grams ginger, grated
100 grams garlic, finely chopped
500 grams beef brisket, cubed
200 mL oyster sauce
100 mL kecap manis or sweet soy sauce water
80 grams brown sugar
10 grams black pepper, crushed
5 grams star anise
1 cinnamon stick
1 kilogram soba noodles
6 pieces baby bok choy or pechay
200 grams carrots, diced
2 teaspoons sesame oil
FOR THE GARNISH
100 grams leeks, julienned
1 teaspoon sesame seeds, toasted
- Sauté the onion, ginger, and garlic. Add the beef chunks and continue sautéing.
- Add the oyster sauce, sweet soy sauce, water, brown sugar, black pepper, star anise, and cinnamon stick. Continue simmering until the beef is tender.
- In a separate pot, boil water and blanch the soba noodles, bok choy, and carrots.
- Sprinkle a bit of sesame oil to keep it from sticking.
- Place the soba in a bowl and add a generous amount of the 5-spice beef stew on top.
Garnish with leeks, garlic chips, and sesame seeds.