Ingredients
- ½ cup (125 ml) salt–reduced dark soy sauce
- 2 cloves garlic, crushed
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon wasabi paste
- 500 g (1 lb) lean sirloin steak, trimmed and thinly sliced
- 300 g (10 oz) soba (Japanese buckwheat noodles)
- 2 tablespoons sunflower oil
- 1 large red capsicum (bell pepper), halved, seeded and thinly sliced
- 5 spring onions (scallions), sliced
- 1½ cups (125 g) sliced shiitake mushrooms
- 3 cups (750 ml) dashi stock, made with dashi powder
- 1 sheet nori, cut into thin strips
- ½ cup (15 g) chopped fresh coriander (cilantro) leaves
Preparation
- Put ¼ cup (60 ml) of the soy sauce in a bowl with the garlic, cornflour and wasabi paste and mix well to combine.
- Add the steak and stir until well coated.
- Set aside.
- Cook the noodles in a saucepan of boiling water for about 6 minutes, or until al dente.
- Drain well and set aside.
- Heat 1 tablespoon of the sunflower oil in a large wok or large non–stick frying pan over high heat.
- Add the capsicum, spring onions and mushrooms and stir–fry for 4 minutes, or until the vegetables have softened.
- Remove to a plate.
- Heat the remaining oil in the wok, add the steak and stir–fry for about 4 minutes, or until just tender.
- Remove to a plate.
- Put the stock and remaining soy sauce into the wok, add the noodles, vegetables, nori and coriander.
- Toss well, then return the steak to the wok and toss again.
- Divide the noodles, vegetables and beef among serving bowls and spoon over some of the cooking liquid.
- Serve immediately.
Serves 4
Preparation: 10 minutes
Cooking: 15 minutes
Source: Low Fat No Fat Asian Cooking
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