Ingredients
• 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
Method
Step 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.
Step 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.
Step 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.
Step 4
Meanwhile, cook noodles following packet directions. Drain. Divide among serving bowls.
Step 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.
