Japanese Miso Beef with Vermicelli Noodle Salad

Japanese Miso Beef with Vermicelli Noodle Salad

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start Lite 5 on Sunday, February 17, 2019.

Ingredients

Salad

  • 1 pack mung bean vermicelli
  • ¼ broccoli, florets and stalk diced 2cm
  • 1 carrot, grated
  • ½ Lebanese cucumber, cut in half and thinly sliced
  • ¼ capsicum, thinly sliced
  • 1 pack miso dressing

Beef

  • 1 pack beef sirloin steak
  • 1 pack miso paste
  • 1 tsp sesame seeds

To Serve

  • 1 pack toasted nori

Steps

  1. Preheat BBQ grill or hot plate to medium (if using). Bring a full kettle of water to the boil.
  2. Prep & cook salad. Place noodles and broccoli in a heat-proof bowl and cover with boiling water. Leave for 6-8 minutes, until noodles are cooked and broccoli is tender. Drain, rinse under cold water and leave to drain. Set 3/4 of the noodles aside (this is leftover).
  3. Add all salad ingredients to a bowl, along with cooked noodles, broccoli and ¼ tsp of salt.
  4. Prep beef. Pat beef dry, trim away all visible fat (and discard). In a bowl mix miso paste with 1 tsp of water, add beef and sesame seeds to bowl and toss until coated. Season.
  5. Heat ¼ tsp oil in a non-stick fry-pan on medium heat.
  6. Cook beef. Cook beef for about 4 minutes each side (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered. Thinly slice beef reserving any resting juices.
  7. Serve beef on top of salad. Drizzle with resting juices and tear nori over top.

Nutritional Information

Energy 1867 kj
446 kcal
Protein 37.6g
Carbohydrate 28.9g
Fat 18.9g