Bison (or Beef) Soba Noodle Bowls
I’m a huge fan of leftovers – sometimes just the same meal leftover the next day for lunch, but more importantly, when I cook meat, I make enough to use the meat a second time in something completely different. The bison T-bone steaks I made the night before this dish were delicious, and I had enough leftover meat to create these healthy Asian noodle bowls.
- ½ cup soy sauce
- ½ cup mirin
- ½ cup brown sugar
- 1-2 inched piece of ginger, finely minced
- ¼ - ½ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- 1 small zucchini, chopped
- 1-inch piece of ginger, minced
- 1 garlic clove, minced
- 8 ounces cooked, sliced bison or beef
- 4 ounces soba noodles, cooked and drained.
- 1 large carrot, sliced thin
- 2 scallions, chopped
- ½ avocado, sliced
- Combine the soy sauce, mirin, brown sugar, ginger and pepper flakes in a small saucepan and simmer for 10-15 minuets to thicken the sauce. Set aside.
- Heat the oils in a skillet over medium high heat. Add the zucchini and ginger and saute for 1-2 minutes just until zucchini is slightly softened. Add the bison and saute for 1 minute to reheat the meat.
- Divide the cooked soba noodles between two large bowls. Divide the bison and zucchini mixture between the two bowls, and add half of the carrots, scallions, and avocado to each bowl. Drizzle with desired about of Spicy Soy Glaze.