Accelerate satisfaction with this big-flavoured, small-time steak and noodle dish. You're pan-frying steaks, simmering a sauce and boiling up some soba, and yet you're all done in 20 minutes. This is proper mealtime magic!
Brush steaks with vegetable oil and season with salt and pepper. Heat a frypan over medium-high heat. Cook steaks for 3 minutes, turn, and cook for a further 2 minutes for medium-rare or until cooked to your liking. Remove from pan, wrap in foil and rest for 5 minutes. Wipe out pan. While the steak is cooking, continue with step 2.
Cut bok choy into quarters. Trim beans. Boil the kettle in preparation for step 4.
Return frypan to medium heat with satay sauce and coconut milk and cook, stirring occasionally, for 3–4 minutes or until sauce has reduced and thickened. Remove from heat and stir through soy sauce and rice wine vinegar.
Cook soba in a saucepan of boiling water for 3 minutes.
Add bok choy and beans to soba and cook for a further 30 seconds. Drain.
Add any resting juices from steaks to satay sauce and stir to combine. Slice steaks. Divide noodles and veggies between bowls and top with steak. Spoon over satay sauce to serve.