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Miso beef skewers

Prep and cooking time: 20mins

Complex carb portions, per serving: 0

Freezable

Ingredients

Serves: 4

500g beef fillet

2 tbsp miso paste

2 tbsp soy sauce

2 ½ tbsp rice vinegar

1 tsp sesame oil

2 tbsp coconut oil

2 garlic cloves, roughly chopped

1cm ginger, minced

1 small red onion, sliced

¼ tsp ground cayenne pepper

175g baby corn, sliced in half

2 pak choi bulbs, sliced lengthways

200g mangetout

1 tbsp soy sauce

1 tbsp sesame seeds (optional)

1 small handful fresh coriander, whole

200g precooked brown rice (optional)

Method

  1. Prepare the beef fillets by cutting them in half and then along the halves in 2cm cubes. Add the cubes to skewers and set aside.

  2. Mix the miso paste, soy, rice vinegar, and sesame oil until a smooth paste has formed. Do not add salt as the marinade will be salty from the miso and soy.

  3. Cover the beef skewers with the marinade, and let them sit while preparing the vegetables.

  4. Heat 1 tbsp of oil in a wok, over high heat. Fry the garlic and ginger for 30-60secs, or until golden. Add the red onion, cayenne, and baby corn, and cook for 2-3mins.

  5. Add the sliced pak choi, mangetout, and soy sauce and cook for a further 2-3mins. Take off the heat and add the sesame seeds (if using) and coriander.

  6. Heat the other 1 tbsp of oil in a grill or frying pan, over high heat. Add the marinated beef skewers and cook for 8mins, or until the outsides start to caramelise. Be careful of spitting, cover with a lid if you can. Otherwise, add a small splash of water when it starts to spit as this will reduce the spitting.

  7. Serve with the vegetables and 1 portion of brown rice (if using).