Teriyaki beef with mixed mushrooms and soba noodles
Served with mixed mushrooms and soba noodles, this teriyaki beef dish is a tasty mix of flavours and textures.
Note: + 5 mins resting & 15 mins marinating time
- Exotic Mushrooms
- 500g Coles Australian No Added Hormones Beef Rump Steak
- 1/2 cup (125ml) teriyaki sauce
- 180g soba noodles
- 1 cup (120g) frozen edamame
- 1 tbs sesame seeds, toasted
- 2 tsp sesame oil
- 2 tsp finely grated ginger
- 1 red onion, cut into wedges
- 100g snow peas, cut into matchsticks
- 1 carrot, peeled, cut into matchsticks
- 2 spring onions, cut into matchsticks
Reserve the enoki mushrooms. Thickly slice the remaining mushrooms. Combine the beef and half the teriyaki sauce in a medium bowl, turning to coat. Place in the fridge for 15 mins to develop the flavours.
Meanwhile, cook noodles following packet directions, adding edamame and enoki mushrooms for the last 1 min of cooking. Drain well.
Heat a large frying pan over high heat. Drain the beef. Add beef to pan and cook for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
Heat the oil in the pan over medium-high heat. Add the ginger and cook for 30 secs or until aromatic. Add the sliced mushroom, onion and snow peas and cook, stirring occasionally, for 2 mins or until just tender. Add the noodle mixture with the remaining teriyaki sauce and cook, tossing, for 1-2 mins or until heated through.
Sprinkle both sides of the beef with sesame seeds. Thickly slice. Divide the noodle mixture among serving bowls. Top with the carrot and beef. Sprinkle with spring onion to serve.