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
- 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
- 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.