Teriyaki Beef with Asian Mushrooms and Soba Noodles

If you are short on time, but want a meal that is big on flavour, then a stir fry is the perfect option!

I am going to make this post short and sweet, just like this recipe!!!

Teriyaki Beef with Asian Mushrooms and Soba Noodles
Adapted from Good Taste Magazine March Edition

Serves 4

2 tbs dark soy sauce
2tbs Shaoxing cooking wine
2 tsp honey
3 cloves garlic, finely chopped
3cm piece ginger, finely chopped
500h rump steak, trimmed of fat, thinly sliced
rice bran oil
150g oyster mushrooms, halved
100g shitake mushrooms, thickly sliced
100g enoki mushrooms, trimmed, separated
270g soba noodles

steamed greens to serve

Combine the soy, cooking wine, honey, garlic, and ginger in a bowl.  Add the beef.  Combine well.  Place in the fridge for at least 30 minutes to marinate.

Heat a wok over high heat, adding a splash of oil.  Using tongs, drain the sauce from the meat, then add to the hot wok.  Tossing quickly, sear the meat, until just browned.  Place meat in a bowl, cover to keep warm.  Repeat until all meat is cooked.

Cook the soba noodles according to packet directions.

Heat  small amount of oil in the wok over medium high heat.  Stir fry the oyster mushrooms for 2 minutes, adding a small amount of the marinade to keep from sticking to the wok.  Transfer to the bowl of meat.

Repeat - cooking the shitake mushrooms.

Heat the wok again, adding a little oil, then quickly stir fry the enoki mushrooms for 30 seconds.

Add the beef and mushroom mixture back into the wok.  Add any remaining marinade, and toss quickly to heat through.

Place the soba noodles in a bowl, then top with the beef and mushroom mixture.

Very, quick, very easy!!  Better than take away too!

Enjoy!