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- 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
- 2 tablespoons Tamari
- 1 can Sapporo beer
- 1 quart beef stock
- Shiso or cilantro leaves, coarsely chopped
Heat vinegar, lime slices, water, salt and sugar over medium heat until at a low boil and sugar and salt dissolves. Pour brine over 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, following 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 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 Worcestershire, Tamari, deglaze pan with beer and reduce by half. Add stock and simmer.
Divide bacon, beef and noodles among bowls and top with soup. Garnish with drained pickled daikon, shiso or cilantro leaves.