Ingredients

· 2 teaspoons honey

· 1 teaspoon grated ginger

· 4 beef fillets

· 110 g soba noodles

· 300 g snow peas, trimmed, thinly sliced

· 2 bunches asparagus, thinly sliced

· 2 carrots, peeled, cut into matchsticks

· 2 spring onions, thinly sliced

· ½ cup coriander leaves

· 2 teaspoons lime juice

· ½ teaspoon soy sauce

· 1 teaspoon sesame oil

· 1 teaspoon sesame seeds, toasted

Method

Preheat a chargrill on high. Combine the honey and ginger in a small bowl. Rub honey mixture evenly over the beef. Cook the beef for two minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and set aside for five minutes to rest. Reserve pan juices. Thinly slice the beef fillets across the grain. Meanwhile, cook the soba noodles in a saucepan of boiling water until tender, adding the snow peas and asparagus in the last one minute of cooking. Refresh the noodle mixture under cold running water. Drain well. Place noodle mixture, carrot, spring onion and half the coriander in a bowl. Drizzle with lime juice, soy sauce and sesame oil. Toss to combine. Divide the noodle salad among serving plates and sprinkle with coriander. Top with the beef and drizzle with any pan juices. Sprinkle with sesame seeds to serve.