Sticky Miso Beef Stir-Fry
with Garlic Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Ginger
1 sachet
Coriander
1
Capsicum
250 g
Beef Strips
1
Carrot
1 packet
Miso Paste
(Contains: Soy; )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Basmati Rice
1
Lemon
Nutrition Values
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the beef strips and soy sauce in a medium bowl. Set aside.
Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the miso paste (see ingredients), oyster sauce, brown sugar, water (for the sauce), lemon zest and a generous squeeze of lemon juice. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef strips in batches and cook until browned, 1-2 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until just tender, 4-5 minutes. Add the garlic, ginger and a drizzle of olive oil and cook until fragrant, 1 minute. Return the beef strips to the pan, then add the miso mixture. Cook, tossing, until heated through and well combined, 1 minute. Remove from the heat. Roughly chop the coriander.
Divide the garlic rice between bowls. Top with the miso beef stir-fry and garnish with the coriander. Serve with any remaining lemon wedges.
