Sticky Miso Beef Stir-Fry
with Garlic Rice & Veggies
Earthy miso, aromatic ginger and zesty lemon. This stir-fry brings together quick-cooking beef strips with a colourful array of veggies and a genius combination of Asian flavours. What's not to love?
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Ingredients
4 clove
garlic
1 packet
basmati rice
1 packet
beef strips
1
capsicum
1
carrot
1 knob
ginger
½
lemon
1 packet
miso paste
(Contains Gluten, Soy; )
1 bunch
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
soy sauce
(Contains Gluten, Soy; )
4 tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
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, 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. Cook the beef strips, in batches, 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.