Asian fusilli with pine nuts and dry-aged beef

Asian fusilli with pine nuts and dry-aged beef

Pasta is always a pleasure. Whether alone or with family, pasta is quickly done, makes happy and can be variated easily. It is a recipe I brought from Asia with sweet hearty noodles, which are often served with beef or grilled chicken. In Asia, it is traditionally made with soba noodles.

Sweet-savory noodles goes perfectly with matured steak. It is refined with delicious pine nuts to give a nutty, round taste sensation. For the recipe you can use soba noodles from the asian shop or any other pasta and your favourite sort of matured steak.


  1. For the sauce of noodles:
  2. Mix soy sauce with honey. Stir well.
  3. Season with pepper, salt, rosemary and thyme.
  4. Cook the noodles in salted water until al dente, drain.
  5. Mix the pasta with the marinade, place in pan.
  6. Keep it warm.
  7. Preheat the grill.
  8. Brush the two steaks with a little bit of oil.
  9. Grill steaks rare or medium, let it rest a bit.
  10. Heat the pasta for about 5 minutes.
  11. Put the pine nuts under the noodles.
  12. Serve pasta on plates, add some salt.
  13. Cut steaks into fine strips.
  14. Put it on the pasta, enjoy hot.

Tip: The dish can also be served on a large plate and is suitable for the whole family as a weekend dish. Arrange the dry-aged beef in the middle and garnish with a few pine nuts.


  • Serves 4 persons
  • 2 dry-aged steaks, each 200 grams
  • 500 grams of noodles
  • 150 ml soy sauce
  • 5 tablespoons honey
  • 30 grams of pine nuts
  • Pepper & Salt
  • rosemary
  • thyme

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