1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
3 tablespoons high temperature/stir fry oil, divided
1 tablespoon ancho chili powder
1 1-inch piece of grated ginger
4 cloves garlic, chopped
2 bunch scallions, cut into 2-inch pieces
1 cup daikon, peeled and cut into matchsticks
2 teaspoons sugar
1-2 tablespoons Harissa or chili paste
1 tablespoon Worcestershire sauce
2 tablespoons Tamari (dark soy sauce)
1 1/2 cups beef stock
1 tablespoon sesame oil
3 tablespoons toasted sesame or black sesame seeds
1 cup shiso leaves or 1/2 cup cilantro leaves, coarsely chopped
Place the steak in the freezer for a few minutes to firm it up for thin slicing.
Boil a large pot of water to cook the soba or pasta; cook at a rolling boil to package directions to al dente.
Very thinly slice the meat against the grain with a sharp knife.
In a large round-bottomed pan, heat 2 tablespoons of the stir fry oil over high heat. Add the meat, season with chili powder and brown for 2-3 minutes; remove to plate. Cook in two batches, if necessary, to avoid overcrowding the pan. Add the remaining oil and stir fry the ginger, garlic, scallions, daikon and stir fry to tender-crisp, 2 minutes. Sprinkle the sugar over the pan and stir in the chili paste, Worcestershire, Tamari and stock. Add the beef back and season with sesame oil.
Drain the soba or spaghetti and add to pan. Toss the noodles with beef and sesame seeds and serve. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.