Easy Japanese beef and greens

By: Victoria Duncan

½ cup soy sauce
2 tbsp Obento mirin seasoning
3cm piece of fresh ginger, peeled and grated
½ tsp sesame oil
1 tsp cracked black pepper
2 garlic cloves, minced
850g beef rump steak, thinly sliced
2 tsp olive oil
250g vermicelli rice noodles
3 cups of your greens of choice (broccoli, asparagus, edamame beans, zucchini), diced into 1-2cm cubes
4 spring onions, thinly sliced

Combine soy sauce, mirin, ginger, sesame oil, pepper and garlic cloves in a jug, stir to combine. In a ceramic/glass bowl, place the sliced beef and pour half of the soy mixture over. Toss to coat. Cover. Refrigerate for 15 minutes. Reserve remaining marinade.
While the meat is marinading, cook the rice noodles according to the packet, drain, transfer to bowl and cover to keep warm.
Heat a wok over a high heat, add olive oil and swirl to coat wok. Add the beef and stir-fry until browned. You may need to do this in two batches. Transfer meat to bowl to rest.
Return wok to heat, add all your vegetables, splash a little water in the bottom of the wok to help steam the vegetables until bright green and just tender. Return the beef to the wok with any juices, and pour over reserved marinade. Stir for 2-3 minutes until heated through.
To serve, lay a bed of rice noodles, spoon beef & vegetables with some juice over the noodles and garnish with spring onions.