Ingredients

Method

• 600 g mature thick-cut sirloin steak
• 1–2 T olive or canola oil
• 500 g brown mushrooms
• 1 bunch spring onions, trimmed and shredded lengthways
• For the marinade, mix:
• 6 T rice wine vinegar
• 6 T soya sauce
• 1 t fresh ginger, grated
• 2 cloves garlic, grated
• 2 T sesame oil
• 2 T dark brown sugar
• 2 t sriracha sauce
• For the green noodles, mix:
• 250 g Chinese medium egg noodles, cooked
• 40 g watercress washed, washed

Method

Ingredients

Trim the fat from the steak, oil and sear on the hob. Place the mushrooms in an oiled roasting pan, top with the steak, then spoon the marinade over the steak and mushrooms. Top with the spring onions. Refrigerate for a few hours or until needed but bring back to room temperature before roasting.

Preheat the oven to 200°C, then roast the steak and mushrooms for 10 minutes, or until the mushrooms are just cooked and the steak still rare. Allow to rest for 5 minutes then slice the steak very thinly.

Spoon the mushrooms and slices of steak – plus any pan juices – over the green noodles.

Cook's note: The sirloin is first seared, then marinated with the mushrooms and placed in the fridge until you’re ready to roast and serve it.

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