Furikake Beef Steaks with Japanese Slaw and Miso

Furikake Beef Steaks with Japanese Slaw and Miso

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 3, 2018.

Be careful not to burn the sesame seeds. If you need to turn your pan down to prevent them burning, you might want to increase the cook time by 30 seconds each side. Miso drizzle packs a punch so add gradually to your taste.



  • 1 broccoli, florets and stalk diced 1cm
  • 1 cup frozen, shelled edamame beans
  • ½ Lebanese cucumber, cut in half lengthways then thinly sliced
  • 1 bag Japanese slaw
  • 100g slaw dressing


  • 1 tsp oil
  • 550g lean beef bistro fillet steaks (at room temperature)
  • 1 pack sesame seeds
  • 1-2 tsp shiso furikake


  • 60g miso drizzle
  • 2 Tbsp coriander, chopped


  1. Bring a medium pot of salted water to the boil.
  2. Prep broccoli. Cook broccoli and edamame in pot of boiling water for 3-4 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  3. Prep & cook beef. Heat oil in a large fry-pan on medium-high heat. Season beef and coat with sesame seeds. Cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.
  4. Place beef on a plate, season both sides with a sprinkle of shiso furikake and cover to rest. Slice beef thinly against the grain, reserving any resting juices.
  5. Prep & assemble slaw. Add all slaw ingredients to a large bowl. Toss to combine and season.
  6. To serve, divide slaw between plates. Top with beef, drizzle over miso drizzle and reserved resting juices (if desired). Sprinkle with coriander.

Nutritional Information

Energy 1870 kj
447 kcal
Protein 42.3g
Carbohydrate 12.5g
Fat 24.3g