Beef with enoki mush­rooms

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 8 min­utes Serves: 4 In­gre­di­ents 400g fresh udon noo­dles 350g beef eye fil­let steak, thinly sliced 200g enoki mush­rooms, trimmed and sep­a­rated 50g bean sprouts, trimmed 3 green onions, finely sliced di­ag­o­nally 2 small red chill­ies, de­seeded and finely chopped 1⁄3 cup fresh Viet­namese mint leaves* 1⁄2 tbsp fresh co­rian­der leaves 4 cups chicken stock 100g Swiss brown mush­rooms, thinly sliced 2 tbsp light soy sauce 1 lime, juiced 1 tbsp fish sauce 1 tbsp se­same oil


Place the noo­dles into a large heat­proof bowl and cover with boil­ing wa­ter. Leave to stand for 5 min­utes or un­til ten­der. Drain the noo­dles. Ar­range the noo­dles in 4 deep serv­ing bowls. Top with the sliced beef and enoki mush­rooms. Set aside. Place the bean sprouts, green onions, chill­ies, mint and co­rian­der into a medium bowl. Toss gen­tly un­til well com­bined. Set aside. Bring the stock to a sim­mer in a medium saucepan over high heat. Stir in the mush­rooms, soy sauce, lime juice and fish sauce and bring mix­ture to the boil. La­dle the hot soy broth over the noo­dles and beef in the serv­ing bowls. Top with the bean sprout mix­ture, driz­zle with se­same oil and serve.

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