Ginger and Miso Beef with Stir Fried Noodles and Veg
I love this dish. It's as simple as that. I could honestly eat this every day for a week and not get bored of it.
I'm massively into anything with noodles anyway but there's something just so delicious about sticky beef coated in the umami flavour of red or dark miso along with the saltiness of soy, the sweetness of honey and the sharp acidity of rice wine vinegar - total equilibrium and a total joy to eat!
Ginger and Miso Beef with Stir Fried Noodles and Veg
Serves 2
oil
300 g sirloin steak, (ideally 1.5cm thick)
4 cm piece of ginger
1 tablespoon miso paste
1 orange pepper, chopped into strips
100g mushrooms, roughly chopped
2 garlic cloves, finely chopped
½ red chilli, finely sliced
1 tbsp soy sauce
1 tsp rice wine vinegar (or any other vinegar)
1 tsp honey
large handful of kale, stalks removed and roughly chopped
2 packets of 'straight to wok' noodles
freshly ground black pepper
Heat a drizzle of oil in a small frying pan. Peel and matchstick the ginger, then add that to the pan to crisp up. Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso until well coated. Scoop the crispy ginger out and put aside, then add the steak chunks to the pan. Cook for 4 minutes, tossing regularly.
Meanwhile, heat around a tablespoon of oil in a wok (or large frying pan) and add the pepper, mushrooms, garlic and chilli. Stir fry until starting to colour around the edges then add the soy sauce, vinegar and honey and allow to cook for a few minutes. Add the kale to the pan and give everything a good mix around. Cook until the kale has just started to wilt then add the noodles along with half a mug/cup of water and a generous amount of black pepper.
Once the beef has cooked, add it to the noodles and give it a good mix. Serve the beef and noodles in bowls with the crispy ginger on top.
I'm massively into anything with noodles anyway but there's something just so delicious about sticky beef coated in the umami flavour of red or dark miso along with the saltiness of soy, the sweetness of honey and the sharp acidity of rice wine vinegar - total equilibrium and a total joy to eat!
Ginger and Miso Beef with Stir Fried Noodles and Veg
Serves 2
oil
300 g sirloin steak, (ideally 1.5cm thick)
4 cm piece of ginger
1 tablespoon miso paste
1 orange pepper, chopped into strips
100g mushrooms, roughly chopped
2 garlic cloves, finely chopped
½ red chilli, finely sliced
1 tbsp soy sauce
1 tsp rice wine vinegar (or any other vinegar)
1 tsp honey
large handful of kale, stalks removed and roughly chopped
2 packets of 'straight to wok' noodles
freshly ground black pepper
Heat a drizzle of oil in a small frying pan. Peel and matchstick the ginger, then add that to the pan to crisp up. Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso until well coated. Scoop the crispy ginger out and put aside, then add the steak chunks to the pan. Cook for 4 minutes, tossing regularly.
Meanwhile, heat around a tablespoon of oil in a wok (or large frying pan) and add the pepper, mushrooms, garlic and chilli. Stir fry until starting to colour around the edges then add the soy sauce, vinegar and honey and allow to cook for a few minutes. Add the kale to the pan and give everything a good mix around. Cook until the kale has just started to wilt then add the noodles along with half a mug/cup of water and a generous amount of black pepper.
Once the beef has cooked, add it to the noodles and give it a good mix. Serve the beef and noodles in bowls with the crispy ginger on top.
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