Verdict: This British-Japanese-Chinese stir-fry is great for when you’re snowed in, have no fresh veggies, and need to use up steak after a mini-power outage. Or, you know, whenever.
Slice steak into small strips or cubes (mine were ~1cm a side) and marinate in black pepper, garlic powder, and half a tablespoon of oyster sauce.
Fill a pan with just enough water to cover the soba noodles. Bring to a boil, then add the soba and cook until done (~4mins). Meanwhile, slice half an onion into smallish crescents. When the noodles are done, drain and set aside.
Wipe the pan dry and fry the onions in a bit of heated sesame oil (medium-high). When the onions are just beginning to soften, push them to one side of the pan. Add just a bit of cooking spray (or more sesame oil!) to the pan, turn heat to high, add steak, and stir-fry away! Optional: add half a teaspoon or so of low-sodium soy sauce for moisture and flavour.
When steak is done, add the noodles to the pan. Flavour the noodles with pressed ginger (I used a couple of small squirts from a tube) and a little soy sauce. Toss together and serve.