Our take on Jamie Oliver’s ginger shaking beef – a quick miso and ginger marinated diced steak that’s quickly pan seared. Served with fragrant Jasmine rice and steamed Asian greens.
Ginger shaking beef with Asian greens and jasmine rice
- 2 large sirloin steaks
- 1 tbsp crushed ginger
- 2 tbsp miso paste
- 1.5 tbsp runny honey
- 1 tbsp red wine vinegar
- 2 pak choy, halved
- 1 bag tenderstem broccoli / broccolini (or half a head of normal broccoli, cut into florets)
- Quick cook jasmine rice
- Mix the miso and ginger in a bowl. Add a little hot water if your miso is quite firm. Dice the steaks into 3cm chunks and toss with the miso until well coated. Add to a hot, lightly oiled heavy bottomed pan, and cook for 3-4 minutes, tossing regularly, then drizzle in the honey and 1 tablespoon of red wine vinegar. Toss for 1 more minute until shiny and sticky. Set aside to rest.
- Meanwhile, cook the pak choy and tenderstem in a pan of boiling water for 1-2 minutes so they retain a bit of crunch, then drain.
- Cook the rice according to packet instructions – usually 90 secs.
- Plate up the rice and vegetables, and spoon over the steak and sticky juices from the pan.
Swap the steak for chicken thighs, salmon, or eggplant. The veg can be swapped for green beans, spinach, courgettes, broccolini or sautéed cabbage.
You can serve this dish over mash instead of rice – its great over our wasabi mash!