Chineasy does it: Miso steak on stir-fried vegetables 

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Chineasy does it: Miso steak on stir-fried vegetables

By Kwoklyn Wan

Published: | Updated:

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 and, mixed with the charred juicy steak, results in an amazing taste and texture combination.

PREP 2 HOURS 5 MINS

COOKING TIME 12 MINS

SERVES 2

3 tbsp rice wine

2 tbsp red miso paste

1 garlic clove, finely chopped or grated

2 x 150g steaks (you can use fillet or sirloin)

320g 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 2 teaspoons of the sugar, 2 tablespoons of the rice wine, the miso paste and the garlic. Add the steaks and massage the marinade thoroughly into the meat. Cover and set aside for 2 hours.
  • Place a nonstick 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, 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 bitesized slices and arrange over the top of the vegetables.