Who doesn’t love a noodle bowl? We added pan-seared bavette steak to this rapini noodle bowl from A House in the Hills for a super tasty weeknight meal. You’ll find lots of beautiful rapini at the market right now.

Beef and Rapini Noodle Bowl

serves 3

• 1/2 lb. flank or bavette steak
• 2 bunches of rapini
• 1 8oz. package of buckwheat soba
• 6 cloves crushed garlic
• 1 heaping tablespoon of ginger, peeled and finely chopped
• 3 tablespoons of toasted sesame oil
• 3 green onions, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/8 cup reduced sodium tamari
• 1/8 cup mirin
• sea salt
• sesame seeds
• 2 limes, halved

Bring large pot of salted water to bowl. Cook noodles according to package instructions. When done, drain and rinse well under cool water.

Season the steak with salt and heat a cast iron skillet with sesame oil over medium-high heat. Cook the steak, turning once  (3-4 minutes per side for flank steak, 5-6 minutes per side for bavette) until medium-rare. Remove to a cutting board and allow to rest.

Wash rapini and trim off 1/2 inch off ends. Trim rapini into 1 inch pieces leaving some of the leaves. In a large frying pan combine 4 cloves crushed garlic, ginger, 2 tablespoons sesame oil, a giant pinch of sea salt, green onions, and 1/4 teaspoon of red pepper flakes. Sauté over med-low heat for 2-3 minutes stirring frequently, until fragrant. Add rapini to frying pan and mix well. Cook rapini, stirring frequently until softened.

In a small bowl combine Tamari, Mirin, 1 tablespoon sesame oil and 2 cloves crushed garlic. Slice the rested steak and add steak and juices to tamari mixture.  Add noodles and tamari mixture to rapini. Cook for one additional minute.

Garnish with sesame seeds and a squeeze of lime over each serving. Add additional red pepper flakes to taste for a little more heat!

Photo by Monica Rocchino
Recipe adapted from A House in the Hills