Japanese Miso Beef with Vermicelli Noodle Salad

Japanese Miso Beef with Vermicelli Noodle Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 17, 2019.



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


  • 1 pack lean beef sirloin steaks
  • 1 pack miso paste
  • 1 Tbsp sesame seeds

To Serve

  • 1 pack toasted nori


  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 half 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 ½ Tbsp of water. Add beef and sesame seeds to bowl with miso and toss until coated. Season.
  5. Cook beef. Heat ½ tsp oil in a non-stick fry-pan on medium heat. 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.
  6. Serve beef on top of salad. Drizzle with resting juices and tear nori over top.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 37.1g
Carbohydrate 28.6g
Fat 19.6g