MISO GINGER BEEF

Recently I have been experimenting with miso. Up until now, I have only had in in its soup form. I have now learned that this ingredient is so versitile and can be used in so many ways, from a seasoning to a marinade.

This was my first time using it as a marinade and it was a success. It’s so tasty. You have the umami from the miso, the sweetness from the honey, and the heat from the chilli. All my favourite things in one bite.

MISO GINGER BEEF

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Course Main Course

Cuisine Japanese

Servings 2

Ingredients

10 oz Sirloin steak 1.5 cm thick
1 knob Ginger 4 cm piece, thinly sliced
1 tbsp Miso paste
2 tsp Honey
1 tbsp Red wine vinegar
1 Birds eye chilli thinly sliced
1 small Red onion chopped
1 bunch Broccolini stalks removed
9 Shiitake mushrooms sliced
Salt & pepper to taste

Instructions

Remove the fat off the sirloin, finely slice or keep the strip of fat whole and place it in a cold non-stick frying pan.
Note: the fat crisps up like pork rinds. If you want to eat them then slice finely but if you don't, place the strip of fat whole in the pan.
Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to the rendered fat to crisp up.
Cut off the sinew, then dice the steak into chunks and toss with the miso and coat well.
Scoop the crispy fat and ginger out and put aside, if not eating the crispy fat, disgard. Then add the steak chunks to the pan.
Cook for 5 minutes, tossing regularly, then add 1 tablespoon of red wine vinegar to deglaze the pan. Drizzle in the honey and toss for 1 more minute until shiny and sticky. Remove from pan and set aside.
Add to the pan the onions, broccolini, mushrooms, and chili. Sprinkle with salt and pepper. Add 1/4 cup of water to deglaze the pan. This will slightly steam the veggies and get all the flavour in the pan onto the veggies. Fry until mushrooms are softened about 5 minutes. Remove from the pan onto a plate making a bed for the steak. Place steak on top of the vegetables.
Sprinkle over the crispy ginger and fat bits.
Serve with jasmine rice.