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Wasabi beef with Chinese broccoli

  • 0:45 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons wasabi paste, plus extra
  • 2 teaspoons fresh ginger, finely grated
  • 60ml (1/4 cup) salt-reduced tamari
  • 4 (100g each) beef eye fillet steaks, fat trimmed
  • 2 x 180g pkts Obento Ramen Noodles
  • 2 teaspoons mirin
  • 1 bunch gai lan (Chinese broccoli – see notes), trimmed
  • 1 teaspoon 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 tbs 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. Stir-fry 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.

Source: taste.com.au


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