January 26, 2007

Sesame Marinated Steak on Spinach and Soba Noodles

2 green onions, chopped
2 cloves garlic, minced
1 fresh green chili pepper, minced
1 lb tender beef steak (we used 1 inch thick piece of top round)
1/4 cup dark soy sauce
1/4 cup rice wine (sake)
2 tablespoons toasted sesame seeds, crushed*
1 tablepsoon lime juice
1 tablespoon toasted sesame oil
1 teaspoon cornstarch, dissolved in 2 teaspoons of water
2 oz dried shiitake mushrooms

10 oz frozen spinach, defrosted and drained

soba noodles, cooked

Place the steak, soy sauce, chili pepper, sake, sesame oil, lime juice, garlic, sesame seeds and green onions in a large ziplock bag and allow to marinate at least 45 minutes or up to overnight. While the steak is marinating soak 2 oz. dried shiitaki mushrooms in 1 cup hot water. Remove steak from marinade, reserving marinade, and sear on a hot pan. For a 1" thick steak, cook on high heat for 2.5 minutes on each side for rare steak. Remove steak to a pan and cover with foil. Let sit for 5 minutes and then slice thinly. While steak is cooking, squeeze out mushrooms, reserving liquid, and chop them. Add the mushrooms, cornstarch and liquid to a sauce pan with the marinade. Bring sauce to a boil, cook for 5 minutes and then add the cornstarch mixture. To serve: thinly slice the steak and arrange on a bed of soba noodles and spinach**. Drizzle with sauce.

*This is easiest with a mortar and pestle. In lieu of that, you can crush them between two sheets of wax paper with a rolling pin.

**sauteing the spinach with some minced garlic and sesame seeds is a nice touch, but not entirely necessary.

My thoughts:

Some how the picture didn't come out as appetizing as I would have hoped. I assure you, this was an entirely delicious meal. Dark soy sauce, which vaguely reminds me of some sort of molasses, is a bit strong tasting for dipping but is great for marinades. It imparts a lot of flavor in a relatively short period of time, which makes it great for weekday dinners. Every once in a while top round (some times called "london broil top round") will go on sale for just under $2 a pound (it is generally about $7 per pound) and we always stock up. It freezes well and if you get a thinner cut, it defrosts rather quickly.


  1. Definetely tasty - and may I say that you know how to cook a steak! I love my steaks on the rare side, and don't get why some people insist on cooking their steaks to within an inch of their lives!

  2. I disagree about your picture, I can taste it from here!

  3. Ooooooh! I'm running out for some spinach and Soba noodles right now!

    That is the most beautiful thing I've seen in a while.

    I haven't seen London Broil on sale since I left California and the auspices of my local Safeway. I wish they'd put it on sale here in Texas, but I'm sure the round roast I have will do the trick nicely.

    Thanks for posting!

  4. Rachel,

    You're wrong about the photo! As soon as it popped up, I wanted to eat it!!!

  5. We're making this right now. Is there a typo in the marinade ingredients? I don't think the cornstarch goes in at that point, right? Isn't it supposed to go in at the end as a thickener?

  6. looks brilliant. in fact, i love you entire blog and plan to try out some of the recipes.

  7. wow . . . sure looks tasty to me. thanks for the recommendation on cut of meat; i never know what to buy.

  8. Seeing your picture, reading through the recipe... I can see why this was such a hit! Looks great.

  9. It is tough to get those colors to blend well in any picture...however, your dish looks/sounds fab!


Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.