Spicy Sesame-Soba and Sliced Steak

  Tonight was my night and I chose one of our favorites. Again it is another of Rachael Ray's recipes. I dd change something on this one. It calls for sesame oil and sesame seeds, I used olive oil and left out the seeds. I cooked everything in olive oil.  Another thing is we used the whole wheat pasta and not the soba noodles, we can't find them around here.
   Ingredients

• 1 1/2 pounds petite filet or flat-iron steaks
• 12 ounces soba or whole wheat spaghetti
• 3 tablespoons high temperature/stir fry oil, divided
• 1 tablespoon ancho chili powder
• 1 1-inch piece of grated ginger
• 4 cloves garlic, chopped
• 2 bunch scallions, cut into 2-inch pieces
• 1 cup daikon, peeled and cut into matchsticks
• 2 teaspoons sugar
• 1-2 tablespoons Harissa or chili paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Tamari (dark soy sauce)
• 1 1/2 cups beef stock
• 1 tablespoon sesame oil
• 3 tablespoons toasted sesame or black sesame seeds
• 1 cup shiso leaves or 1/2 cup cilantro leaves, coarsely chopped 

 Place the steak in the freezer for a few minutes to firm it up for thin slicing.

Boil a large pot of water to cook the soba or pasta; cook at a rolling boil to package directions to al dente.

Very thinly slice the meat against the grain with a sharp knife.

In a large round-bottomed pan, heat 2 tablespoons of the stir fry oil over high heat. Add the meat, season with chili powder and brown for 2-3 minutes; remove to plate. Cook in two batches, if necessary, to avoid overcrowding the pan. Add the remaining oil and stir fry the ginger, garlic, scallions, daikon and stir fry to tender-crisp, 2 minutes. Sprinkle the sugar over the pan and stir in the chili paste, Worcestershire, Tamari and stock. Add the beef back and season with sesame oil.

Drain the soba or spaghetti and add to pan. Toss the noodles with beef and sesame seeds and serve. I topped with the chopped cilantro