Serves: 4
Oven Temp: High
Method
- In a large, shallow dish, mix soy sauce, honey, miso paste, lime juice, ginger, garlic, chilli flakes and 2 tablespoons of cold water. Add the steak and marinade for at least 10 minutes.
- Heat olive oil in a large frying pan to very hot.
- Remove the steak from the marinade and cook for 2 - 3 minutes on each side. Remove to a plate, cover with foil and keep warm.
- Add red onion to the frying pan and cook for a minute before adding green vegetables. Quickly cook until tender
To serve
- Heat the rice as per packet instructions.
- To make the sauce, pour the marinade into a small saucepan and boil for 2 minutes, stir in cornflour paste and boil for a minute until thick
- Slice the cooked steak and return to the pan with its juices, green vegetables and coat in the sauce.
- Spoon rice into warm bowls, top with vegetables and beef. Drizzle with sauce before serving.
Ingredients
- 2 Large Northern Ireland Farm Quality Assured beef rump steaks
- 1 tbsp Light olive oil
- 1 Red onion very finely sliced
- 500 g Stir fry green vegetables (pak choi, mange tout, sugar snap peas etc)
For the marinade
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 2 tsp Miso paste
- Juice of 1 lime
- 1 inch ginger peeled and grated
- 2 Cloves garlic peeled and grated
- A pinch of chilli flakes
- 2 tsp Cornflour mixed to a paste with 2 tbsp of cold water
To serve
- 2 x 250 g Sachets of cooked basmati rice