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w/ Garlic & Ginger Crumb
Serves 3
Cooking Time ~25 minutes
Miso paste can be tricky to find. Last time I made this dish I used a couple of Itsu Miso Soup Sachets and they worked just as well.
Any Green Veg will work in this dish, just make sure anything you do cook retains its tenderness as crunchy texture is key here. Swap Brown Rice for Noodles or remove entirely for a Low Carb alternative.
Ingredients:
3x Beef Steaks (sirloin is ideal, flank or rump are fine)
2tbsp Miso Paste
Handful of Sesame Seeds
150g Mangetout
200g Tenderstem Broccoli
150g Asparagus Tips
2x Small Pak Choi
3x Garlic Cloves
1x Chunk of Fresh Ginger (peeled length-ways with peeler)
4tbsp Soy Sauce
2tbsp Sweet Chilli Sauce
250g Brown Rice
2tbsp Sesame Oil
Splash of Red Wine Vinegar
Method:
Take your Steaks out of the fridge half an hour before cooking. Marinade in the Miso Paste and cover with the Sesame Seeds. Set aside.
For the Garlic and Ginger Crumb, slice 2 of your Garlic cloves in thin strips. Peel your Ginger length-ways. You want to end up with Ginger 'crisps' so the more surface area, the better. Heat a generous amount of Vegetable Oil in a pan and add the Ginger and Garlic. Fry these off until they become brown and crispy. There's a really short window before they burn so when they are ready, carefully remove them and place onto some kitchen towel to drain off and crisp up.
Cook your Rice as per instructions, stir a dash of Soy Sauce through it and set aside.
Trim and wash your Asparagus and Broccoli and add with the Mangetout to a pan of boiling water for 3 minutes. Place in ice cold water when the 3 minutes is up to stop the cooking process.
Add the Soy Sauce and Sweet Chilli Sauce to dash of Water and mix well. Pick the leaves off and wash the Pak Choi.
Fry the Steaks in Vegetable Oil on a medium/high heat. The leaner the Steak the better, but if there is Fat, it's best to render this down first before giving the Steaks around 1 1/2 to 2 minutes on each side.
While the Steaks are resting, add some Sesame Oil and the remaining Garlic Clove to the same pan. Fry the Asparagus, Broccoli and Mangetout for 2 minutes. Add the Soy & Sweet Chilli mixture as well as the Pak Choi and continue to stir fry. Fry for a further 2 or 3 minutes until the Veg is cooked but still tender. Add the Rice and stir through.
Slice the Steaks and plate on top of the Stir-Fry mixture. Top with the Garlic & Chilli Crumb.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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