Food & Wine
Beef and noodles with edamame and mushroom
This one-pan wonder will save you time cooking AND cleaning up. Perfect as a quick midweek dinner, even the grandkids will love this one.
Serves: 4
Ingredients:
- 450g beef rump, sirloin or skirt steak, excess fat trimmed, thinly sliced
- 2 teaspoons peanut oil, plus 1 tablespoon extra
- 2 cloves garlic, minced, plus 2 extra cloves, thinly sliced
- 3cm piece ginger, peeled, grated, plus 5cm extra, peeled, cut into slivers
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 2 carrots, peeled, halved lengthwise, thinly sliced diagonally
- 2 celery sticks, thinly sliced diagonally
- 250g mushrooms, wiped clean, sliced
- 1 cup frozen podded edamame beans (substitute with frozen peas)
- 1 teaspoon hot chilli sauce
- ½ cup chicken or beef stock
- 150g bean sprouts
- 200g soba noodles (substitute with udon or egg noodles)
- 2 teaspoons sesame oil
- 2 spring onions, thinly sliced diagonally
Method:
- Put the sliced beef in a bowl with 2 teaspoons of the peanut oil, the minced garlic, grated ginger and 1 tablespoon of the soy sauce. Set aside to marinate while you prepare the remaining ingredients.
- Dry-fry the sesame seeds in a frying pan over medium heat for 1 minute or until golden. Set aside.
- Heat a large frying pan or wok over high heat. Add the beef and stir-fry for 2-3 minutes until just cooked. Remove from the pan and set aside. Heat the remaining 1 tablespoon peanut oil in the same pan, then add the sliced garlic and slivered ginger and cook, stirring, for 1 minute, then add the carrots and celery. Cook for 1 minute, then add the mushrooms. Cook, stirring, for a further 2 minutes, then add the beans, hot sauce, stock and remaining 1 tablespoon soy sauce. Cook for 1 minute. Return the beef to the pan and toss through the sprouts.
- Cook the noodles according to the packet directions, then drain and toss with the sesame oil and spring onions. Divide the noodles among bowls and top with the beef and vegetables, sprinkled with the sesame seeds.
Tell us your favourite Japanese dish in the comments below.
Written by Ginny Grant. First appeared on Stuff.co.nz.
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