In different provinces of Japan, it is called differently: who is just themselves, who are nihonsa, and sometimes kake-som. All this is about buckwheat noodles, which can often be found in the country of the Rising Sun on almost every corner. Buckwheat noodles with beef and vegetables are fast food in Asian countries, like hot dogs in America and pancakes in Russia, but they can also be served in the most expensive restaurants. Some are embarrassed by its unsightly dark color, which gives buckwheat flour, but at least once tasting this dish, you can become his fan for life.
Recipe - base with meat
Almost every second dish has a basic recipe, from which all subsequent variations, improvisations and other versions of the dish begin, in which the cook expresses himself as he wants. The recipe for buckwheat noodles with beef is no exception: the main ingredients, which are 98% always found in this dish, are:
- meat fillet (250 gr.);
- buckwheat noodles (200 gr.);
- Peking cabbage (1 \ 4 fork);
- sweet pepper, often - different colors (1 \ 2 pcs.). Sometimes it is replaced with carrots (1 \ 2 pcs.), Or both vegetables are used;
- soy sauce (3-4 tbsp. l.);
- spices: garlic, black pepper, ground ginger (1 1/2 tsp. each);
- vegetable oil for frying (in Asia, as a rule, sesame seeds) - 2-3 tbsp. l
Usually the chef uses the ratio of products “by eye”, guided by their taste preferences or the wishes of the customer, but most often noodles and meat have a relatively equal weight. Salt is not used because real soy sauce perfectly replaces it.
How to cook soba with beef?
One of the prerequisites for making buckwheat noodles with beef is wok. This is a special pan of a spherical shape, thanks to which the products are evenly and very quickly fried over high heat: the color is rosy in the outside and lightly crunchy inside, which indicates that the product is in the aldenta state, that is, half-baked. This is a prerequisite for vegetables prepared in Asia. The meat during such cooking does not lose its juiciness, since it does not have time to give juices to the oil during frying, so the whole process of preparing buckwheat noodles with beef rarely takes more than 15 minutes. If the cook simultaneously cooks in several dishes at once, then no more than eight minutes. This is one of the wonders of Asian cuisine: fast, healthy and very tasty.
Step cooking
At the beginning of cooking, you need to cut all the ingredients, so that you can do everything on time, because cutting vegetables and stirring the contents of the wok at the same time is not very convenient. So:
- Buckwheat for buckwheat noodles is usually cut into thin small strips, very reminiscent of slicing for beef stroganoff. Blanch the resulting pieces for three minutes, fold in a colander. You can immediately sprinkle them with spices so that they absorb their spirit, or you can sprinkle them later in the roasting process.
- Heat the oil in a wok pan, fry the garlic in it until aroma appears and pour the beef there. Fry the meat over high heat for 4 -5 minutes, and then add the same pepper, sliced into thin strips and carrots, chopped in a Korean grater for vegetables.
- After one to two minutes of frying, with continuous stirring, add Beijing cabbage, cut into large cubes, into the wok, it is better not to use the part with veins. Drizzle with soy sauce and simmer for about three minutes.
- Send pre-cooked buckwheat noodles for beef to the common dishes, mix gently and turn off the heat. Let it brew for a couple of minutes and serve immediately. When cooled, this dish loses its taste value, although most event admirers insist on the contrary.
Beef with sesame seeds and sauce
This recipe for buckwheat noodles with beef and teriyaki sauce is rich in different vegetables, which makes it more attractive not only in appearance, but also for digestion. For cooking, you should take:
- 500 grams of beef fillet;
- 1 \ 2 pcs. carrots, zucchini (or zucchini), red bell pepper;
- 200 grams of events (as the Asians call buckwheat noodles);
- 160 grams of green beans (can be frozen);
- 2 to 3 cloves of garlic;
- 1 \ 2 tsp. grated ginger;
- 3-4 tbsp. teriyaki spoons;
- 1 tsp without top of light sesame;
- a pinch of ground chili;
- 4 tbsp. l sesame oil for frying (if not, then olive is used).
Also, to decorate the finished dish, a small bunch of green onions is useful: it is often used in Asian cuisine.
How to cook?
Boil the noodles first, usually the exact instructions and cooking time, depending on the thickness of the noodle itself, are indicated on its packaging. As a rule, it rarely cooks for more than eight minutes. After it is ready, be sure to rinse with cold water so that it does not stick together. While the noodles are cooked, you can cut the meat into strips, freeing from the veins. Zucchini and pepper, cut into strips, chop carrots on a special grater.
Next, fry the sesame seeds in a dry frying pan until a soft golden color, pour into a plate, and pour oil into the pan. Place chopped garlic in it and fry until the first flavor. Add beef and chili pepper, fry over high heat for three to five minutes, stirring occasionally for an even tan. Then add vegetables in turn, with a time interval of one minute, giving them the opportunity to lightly fry:
- green beans;
- carrot;
- Bell pepper;
- zucchini.
It is important not to overcook vegetables, because they must maintain their natural color. At the end, pour teriyaki sauce, put the finished noodles and half a serving of sesame seeds, mix well and simmer for no more than a minute. Then transfer to a serving plate, sprinkle with sesame seeds and finely chopped green onions.
Some helpful cooking tips
In a predominant amount, buckwheat noodle recipes with beef imply using it as a second dish, but if you dilute it with broth before serving, you can get a delicious and satisfying soup. As such, it is often eaten in China and Taiwan. Therefore, having prepared such noodles, you can get two dishes at once: the first and second.
If mushrooms are used instead of meat, then such a dish can be used by vegetarians in their diet, because buckwheat noodles with vegetables are quite satisfying even without meat.
It happens that among the kitchen utensils there is no frying pan - a wok, then you can use an ordinary one with a thick bottom (cast iron - perfect) or a stewpan for baking a bird in the oven. The peculiarity of the use of this cookware is that it does not burn products, despite the fact that a strong fire is used.
On a note
Often Asian noodles are served with a fried egg, which is placed on top of the contents of the plate. At the same time, it should have the correct round shape, since the aesthetics of the dish for the residents of the East is as important as the taste.
European soba
Sometimes cooks from other countries, trying to cook a dish from a different culture, bring something of their own into it and get a very spicy result. This recipe for buckwheat noodles with beef and vegetables has also undergone some changes, and how it affected its taste is to be judged by tasters. To prepare an event with meat and vegetables you will need:
- 220 grams of buckwheat noodles;
- 0.5 kg of beef fillet;
- 6-7 medium-sized broccoli inflorescences. If there is no broccoli, it is easy to replace it with cauliflower or Brussels sprouts.
- 1 pc. carrots and bell peppers;
- 1 tbsp. l tomato paste;
- 2 tsp Tabasco sauce;
- 4 tbsp. l soy sauce;
- 1 tsp light sesame fried in a dry pan;
- By a small pinch of marjoram, basil and allspice;
- 3 tbsp. l vegetable oil.
Also, to serve the finished dish, you need a few fresh vegetables: cucumbers, radishes, green onions or small spinach leaves.
Cooking process
The meat is stripped of films and veins and cut into small strips. Pour it with a mixture of soy sauce and spices, mix and set aside, let it marinate. Boil the noodles according to the instructions on the packet. Grate the carrots on a coarse grater, cut the pepper into thin and long strips, and cut each broccoli inflorescence into four parts. Warm up the pan, add oil. Fry the meat to a blush, stirring occasionally, and put it with a slotted spoon in a clean dish. In the same oil, fry the carrots and pepper, add broccoli to them after three minutes. Next, return the meat to the wok, cover with a lid and cook for five minutes.
After that, put pre-boiled buckwheat noodles to beef with vegetables, mix and add the sauce made from a mixture of Tabasco, tomato paste and a spoonful of warm water. Stand the noodles for another minute and turn off the heat. Sprinkle ready-made aromatic dish with sesame seeds, garnish with rings of fresh cucumber, radish or simply chopped green onions.