We started making Teriyaki Steak Soba Noodles with Mushrooms in the colder months, searing off steak and mushrooms in a cast iron skillet, and tossing them with soba noodles in a rich homemade teriyaki sauce. Now that spring is here, we are getting local spring mushrooms in our CSA box and have been cranking up the grill for this deeply flavored dish. A dark, homemade teriyaki sauce serves as both quick marinade and robust sauce for healthy buckwheat soba noodles. We eat a lot of soba noodles here at the Hungry Hounds...check out our Carrot Soba Noodles With Ginger And Kale and Zucchini Soba Noodles With Grilled Vegetables.
Yield: Serves 4
- 6 ounces soba noodles, cooked (3-4 minutes in boiling water)
- 1 pound mushrooms, sliced
- 1/2 pound steak (we used skirt steak)
- 5 green onions, cut on the diagonal (optional, for garnish)
- 1 tablespoon canola oil (if using a skillet to cook)
- 1 1/2 tablespoons fresh ginger, grated
- 3 garlic cloves, crushed
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1/4 cup water
- For the teriyaki sauce: In a food processor or blender, combine all teriyaki ingredients (ginger, garlic, soy sauce, rice vinegar, brown sugar, and water). Blend until smooth. Divide in two equal portions.
- In a zip-top bag or shallow bowl, marinate the steak for 15 minutes in half of the teriyaki sauce.
- Preheat a grill or large skillet on high for 5-10 minutes, until just smoking. Remove the steak from the marinade it has been soaking in and discard the marinade.
- If using a skillet, add 1 tablespoon of oil to the skillet before searing the steak. If using a grill, clean thoroughly prior to use. Cook the steak (on either the skillet or grill) on high heat for 3-5 minutes per side, depending on the thickness of your steak. Cook to your desired doneness. We like medium rare for this dish. Remove the steak from the heat, and allow to rest on a cutting board (loosely covered with foil) while you cook the mushrooms).
- Add the sliced mushrooms to the empty skillet or grill, and cook on high heat for 3-5 minutes, until starting to brown. Note, if you would like crispier mushrooms, continue cooking for another 3-5 minutes.
- To serve, slice steak thinly and toss with soba noodles, cooked mushrooms, and reserved teriyaki sauce. Garnish with green onions and serve as a hot or cold dish. Keeps well as a leftover.