Soy-Ginger Dressing

• 5 tbsp light soy sauce
• 2 tsp maple syrup
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp grated ginger

Marbles

• 2 x Thick-Cut Filet
• ½ tsp salt
• Cracked black pepper
• 2 tbsp neutral oil

Noodle Salad

• 2 portions of soba noodles (cooked according to package instructions and cooled down)
• 1 cup of edamame beans (steamed or blanched)
• 4 baby cucumbers (sliced)
• ¼ cup coriander (tightly packed; destemed)
• 1 spring onion (thinly sliced)

Soy-Ginger Dressing

1. Combine all ingredients in a bowl or jar and whisk until combined.
2. Divide into two small containers and store in the fridge.

Marbles

1. Season the Filets with salt and pepper on both sides.
2. Heat oil in a nonstick pan over medium heat and add the Filets.
3. Cook for 3-4 minutes on both sides, until nicely browned and heated through.
4. Slice the filet into 1-2 cm / 0.4-0.8 inch thick slices.

Noodle Salad

1. Combine cooked noodles, edamame and baby cucumbers in a bowl and toss to combine.
2. Divide between two containers and top it with cooked Thick-Cut Filet.
3. Sprinkle with coriander, spring onions and toasted sesame seeds.

Heating up

1. Remove the Thick-Cut Filet from the container and heat it in a non-stick pan or microwave.
2. Return to the container, pour over the dressing and toss to coat.

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