Teriyaki beef with asian mushrooms & soba noodles

Ingredients

• 2 tbs soy sauce
• 2 tbs dry sherry
• 2 tsp honey
• 1 garlic clove, crushed
• 3cm-piece fresh ginger, peeled, shredded
• 400g beef rump steak, excess fat trimmed, thinly sliced
• 1 tbs peanut oil
• 150g oyster mushrooms, halved
• 100g shiitake mushrooms, thickly sliced
• 100g enoki mushrooms, trimmed
• 270g pkt soba noodles
• 1/2 bunch watercress, sprigs picked

Method

1. Combine soy sauce, sherry, honey, garlic and ginger in a bowl. Add beef. Toss to coat. Place in the fridge for 30 minutes to marinate.
2. Drain beef from marinade. Pat beef dry with paper towel. Heat 1/2 teaspoon of oil in a frying pan over medium-high heat. Stir-fry half the beef for 2 minutes or until browned. Transfer to a bowl. Repeat with 1/2 teaspoon of oil and remaining beef. Cover with foil.
3. Wipe the pan clean. Heat 1 teaspoon of the remaining oil in the pan over medium-high heat. Stir-fry oyster mushroom for 2 minutes. Transfer to the bowl. Repeat with 1 teaspoon of remaining oil and the shiitake mushroom. Heat remaining oil in pan and stir-fry the enoki mushrooms for 30 seconds or until tender.
4. Meanwhile, cook noodles following packet directions. Drain. Divide among serving bowls.
5. Add beef and mushrooms to the pan. Cook over medium-high heat until heated through. Add the watercress and toss to combine. Top the noodles with the beef mixture.

Notes

• More ideas: Pan-fry sliced Asian mushrooms with onion, white wine and a splash of cream. Stir through cooked pasta. Top with shaved parmesan. For a fast soup, cook buk choy and sliced Asian mushrooms in chicken broth. Add shredded poached chicken and cooked rice noodles.

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