Japanese soba noodles are made from buckwheat. They're perfect to be served cold or warm, which makes them the perfect match for a cold salad with warm beef cutlets.
Combine the soy sauce, 2 tbsp sesame oil, rice vinegar, sriracha, honey, garlic, ginger and 1/4 cup vegetable oil.
Arrange the beef cuts on a baking dish and marinate in 1/3 the soy mix for 10 minutes.
Boil salted water and cook the noodles according to manufacturer's directions. Rinse and drain.
Mix the noodles in a bowl with the carrot, cucumbe, half the scallion and the sesame seeds. Pour in the remaining soy mix and toss.
Heat the remaining 2 tbsp vegetable oil and roast the beef for 5 minutes on each side. Let rest for 5 minutes and then slice thinly. Arrange on the noodles, drizzle with the remaining 1 tbsp sesame oil and scallions and serve.
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