Step 1

Take the steak out of the fridge 30 minutes prior to cooking (or 15 minutes if it's a stinking hot summer day).

Step 2

Combine dressing ingredients in a jar and shake.

Step 3

Heat the oil in a skillet over high heat until smoking, then cook the steak to your liking. I like mine medium rare - perfect for absorbing the flavours of the delicious dressing - so I cook this rump steak for 2 minutes on the first side and 1 minute 45 seconds on the second side.

Step 4

Transfer to a plate and loosely cover with foil. Rest for 5 minutes, then slice into fairly thin slices against the grain (i.e. find the direction of the fibres then cut at a 90 degree angle straight through them).

Step 5

Meanwhile, bring a pot of water to boil. Cook the soba according to packet instructions (usually 5 minutes). For the last 1 minute of cooking, add the green beans.

Step 6

Drain the noodles and beans and rinse under cold water to stop them from cooking further and to cool the noodles. Roughly separate beans from noodles.

Step 7

To serve, divide the noodles between 2 bowls, top with the beans then the steak slices. Drizzle with the dressing (over the steak and noodles), then garnish with shallot slices and Crispy Asian Shallots.