- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons honey
- 1 garlic clove, crushed
- 3cm-piece fresh ginger, peeled, shredded
- 400g beef rump steak, excess fat trimmed, thinly sliced
- 1 tablespoon 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
- Step 1Combine soy sauce, sherry, honey, garlic and ginger in a bowl. Add beef. Toss to coat. Place in the fridge for 30 minutes to marinate.
- Step 2Drain 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.
- Step 3Wipe 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.
- Step 4Meanwhile, cook noodles following packet directions. Drain. Divide among serving bowls.
- Step 5Add 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.
- Low fat
- Low kilojoule
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.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste