WASABI BEEF WITH CHINESE BROCCOLI

serves / 4 prep / 45 minutes cook / 10 minutes

2 tsp wasabi paste, plus extra 2 tsp fresh ginger, finely grated 60ml (¼ cup) salt-reduced tamari 4 (100g each) beef eye fillet steaks, fat trimmed 2 x 180g pkts ramen noodles 2 tsp mirin 1 bunch gai lan (Chinese broccoli), trimmed 1 tsp peanut oil 300g mixed mushrooms, wiped, halved if large 2 garlic cloves, crushed 1 zucchini, halved, thinly sliced diagonally Baby herbs, to serve 1 Combine wasabi, ginger and 2 tbsp tamari in a glass dish. Add beef. Turn to coat. Cover and set aside for 30 minutes to marinate. 2 Heat a chargrill over medium-high heat. Drain steaks. Spray with olive oil. Cook for 2-3 minutes each side for medium. Transfer to a plate. Set aside, covered, for 5 minutes. Slice. 3 Meanwhile, cook noodles following packet directions. Drain. Toss with mirin and 2 tsp of the remaining tamari. Set aside. 4 Cut

gai lan stems and leaves into 4cm lengths. Heat peanut oil in a wok over high heat. Stir-fry mushrooms for 2 minutes. Add garlic. Stir-fry for 30 seconds. Add stems. Stirfry for 1 minute. Add leaves and zucchini. Stir-fry for 1-2 minutes or until tender crisp. Add remaining tamari. Toss to combine. 5 Divide

noodle mixture among plates. Top with vegie mixture and beef. Sprinkle with herbs. Serve with extra wasabi, if using. RECIPE / Chrissy Freer, Taste magazine PHOTOGRAPHY / Al Richardson