This is a great family meal that can be popped in the oven and can simmer away for a couple of hours. The meat is soft and tender which is great for baby-led weaning. You can saute, roast or steam any kind of vegetable that you like to have with it. I have used broccoli and wombok. You could also serve it with brown rice, quinoa or rice noodles.
For BLW, serve as pictured. To serve as a puree blend some broccoli, beef and soba noodles with a splash of water or broth if you need.
Asian beef and soba noodles
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 4 shallots OR one brown onion (finely diced)
- 5 cloves garlic (crushed)
- 5cm piece ginger (grated)
- 1/3 bunch coriander (roots and stems finely chopped, leaves for garnish)
- 600 grams chuck steak (cut into 5cm pieces (roughly))
- 3 tbsp tamari or soy
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 kaffir lime leaves
- 1.5 cups broth or stock
- soba noodles
- fresh chilli (for garnish (optional))
- fried shallots (for garnish (optional))
Preheat your oven to 150 degrees celsius.
In a cast iron pot or oven proof pan saute, eschallots, garlic, ginger, coriander stems and roots on medium heat with the two oils. After about 5 minutes add the beef and cook for a further 10 minutes, stirring occasionally. Add the tamari/soy, rice vinegar, honey and kaffir lime and stir through.
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After about two minutes, add the broth or stock, place the lid on and transfer to the oven for 2.5 hours.
It's a good idea to check on beef throughout the cooking process to check if there is enough liquid. Add a little more broth or stock if you need.
The meat should be really tender and the sauce will be sticky and coat the noodles nicely.
To serve
BLW - as pictured
To serve as a puree blend some broccoli, beef and soba noodles with a splash of water or broth if you need.
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