3 tbsp rice wineMISO STEAK ON STIR-FRIED VEGETABLES
Miso paste is a fantastic way of injecting flavour into soups and rice dishes and for marinating meats. The umami flavouring creates a smooth and silky texture in the mouth and this, mixed with the charred yet juicy pieces of steak, results in an amazing taste and texture combination.
3 tbsp rice wine
2 tbsp red miso paste
1 garlic clove, finely chopped or grated
2 x 150g (5oz) steaks (you can use fillet or sirloin)
1 x 320g (11oz) bag of stir-fry vegetables
From the store cupboard
3 tsp sugar
2 tbsp oil
½ tsp salt
¼ tsp white pepper
2 tbsp light soy sauce
In a large bowl mix together 2 teaspoons of the sugar, 2 tablespoons of the rice wine, the miso paste and the garlic. Add the steak and massage the marinade thoroughly into the meat. Cover and set aside for 2 hours.
Place a non-stick wok over a medium-high heat, add 1 tablespoon of the oil and fry the steaks for 3 minutes on each side for medium rare or cook a little longer if you prefer your steak well done. Transfer to a plate and allow to rest for a couple of minutes.
Add the remaining oil to the wok followed by the bag of prepared stir-fry vegetables. After 3–5 minutes, season with the salt, pepper, light soy sauce and the remaining rice wine and sugar. Mix well and stir-fry for a further 2–3 minutes, then transfer to a serving plate.
Slice your cooked steak into bite-sized slices and arrange over the top of the vegetables.
