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

Combine dressing ingredients in a jar and shake.

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.

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).

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.

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.

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.