- 3/4 cup rice wine vinegar
- 1 lime, sliced
- 3/4 cup water
- 1 tablespoon sea salt
- 1/4 cup sugar
- 1 large daikon, trimmed and cut into matchsticks (about 2 cups)
- 1 1/2 pounds petite filet or flat-iron steaks
- 12 ounces soba or whole wheat spaghetti
- 2 tablespoons high temperature/stir fry cooking oil
- 1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
- 2 bunches scallions, cut into 1-inch pieces on an angle
- 4 cloves garlic, thinly sliced
- 1 cup shelled edamame
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tamari (dark soy sauce)
- 1 can Sapporo beer
- 4 cups beef stock (32 ounces)
- Shiso cilantro leaves, coarsely chopped
Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.
Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.
Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.
Very thinly slice the beef against the grain.
Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and Tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.
Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.