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Miso beef with griddled asparagus and salad onions
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2 tbsp brown rice miso paste or white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 garlic clove, crushed
2 tsp essential Waitrose honey
2 essential Waitrose sirloin steaks (about 450g total)
1 bunch essential Waitrose salad onions, trimmed
100g asparagus tips
250g pack microwave basmati rice
1 essential Waitrose lime, juice
1 tbsp toasted sesame oil
1. Combine the miso paste, mirin, soy sauce, garlic and 1 tsp honey, then rub all over the steaks. Leave to marinate in a bowl or resealable bag for 20 minutes (or up to 24 hours in the fridge).
2. Preheat a griddle pan to smoking hot. Cook the steaks for 2-3 minutes each side, then set aside to rest. Put the salad onions and asparagus on the griddle and cook for 6-7 minutes, turning until they have griddle marks. Cook the rice according to pack instructions. Slice the steak.
3. Mix the remaining 1 tsp honey with the lime juice and sesame oil; season. Divide the salad onions and asparagus between 2 plates, alongside the rice. Add the sliced steak and drizzle over the dressing.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.