Inspiration and picture courtesy of Daniel Sofo from Firefly Neutral Bay with thanks
500g beef fillet
250g buckwheat noodles
100g Japanese mushrooms sliced
2 tab teriyaki sauce
3 cloves black garlic - peeled
100g thinly sliced sweet potato
Wipe beef fillet dry and dust with salt and freshly ground pepper. Brush with olive oil and saute until coloured turning in pan. Roast in 200 C oven for 10 minutes. Plunge noodles into boiling water until al dente then drain. Briefly saute mushrooms in teriyaki sauce until coloured. Add sliced black garlic when almost ready. Deep fry sweet potato shavings until curled.
Slice beef thickly. Arrange noodles mushrooms and black garlic on plate, top with sliced beef. Arrange sweet potato on top and serve.
Serves 4.
500g beef fillet
250g buckwheat noodles
100g Japanese mushrooms sliced
2 tab teriyaki sauce
3 cloves black garlic - peeled
100g thinly sliced sweet potato
Wipe beef fillet dry and dust with salt and freshly ground pepper. Brush with olive oil and saute until coloured turning in pan. Roast in 200 C oven for 10 minutes. Plunge noodles into boiling water until al dente then drain. Briefly saute mushrooms in teriyaki sauce until coloured. Add sliced black garlic when almost ready. Deep fry sweet potato shavings until curled.
Slice beef thickly. Arrange noodles mushrooms and black garlic on plate, top with sliced beef. Arrange sweet potato on top and serve.
Serves 4.
