Teriyaki Beef with Mushrooms and Noodles…
Marinating Time: 30 minutes ( I left it covered in the fridge for about an hour)
Preparation time: 5 minutes
Cooking Time: 20 minutes
Serves 4-6
4 x 170g sirloin steak (I just used two and altered the quantities accordingly)
150ml teriyaki sauce
3 tablespoons dark soy sauce
3 tablespoons olive oil
2 onions finely slices
3 tablespoons dry sherry ( I used rice vinegar)
450g chestnut mushrooms
3 sheets egg noodles
200g frozen peas
salt
- Marinate the steaks in the teriyaki sauce, sherry and soy sauce for 30 minutes
- meanwhile heat two tablespoons of oil in a frying pan with a lid, add the onions and sweat over a low heat until soft and translucent.
- add the mushrooms to the pan. Stir well and cover the pan, and stir occasionally until the mushrooms have released some liquid. Remove the lid and increase the heat, stirring until the onions and mushrooms are nicely browned. Remove the mixture from the pan and set aside.
- remove the steaks from the marinade. Scrape off any marinade clinging to the meat. Reserve the marinade. Wipe out the frying pan and heat the remaining oil. When the pan is very hot, fry the steaks for one minute each side, reduce the heat and continue to fry for two minutes on each side. Leave to rest the steaks to rest on a chopping board then cut into thin slices (5mm).
- place the noodles and peas into a pan of salted boiling water. Cook accordingly to the noodle instructions. Drain.
- Return the mushrooms to the pan to the heat and when sizzling add the marinade and five tablespoons of water. Bring to the boil then stir in the noodles and peas, remove from the heat and stir in the steak.
- Serve on pre-warmed plates…bon appetite!
