© 2018 Ching He Huang. All rights reserved.

Soy Miso Steak With Sichuan Pickles

Serves : 1 - 4 Preparation 5 mins Cooking 3 mins Total 8
Nutrition facts: 229.00 calories 24.90g protein 7.70g carbs 6.50g sugars 11.00g fat 3.60g 1.20g fibre 473.00mg sodium
Ingredients: 1 X 400g Ribeye steak 2 tablespoons Groundnut oil 1 tablespoon, dry sherry or Shaosing rice wine For the marinade: 50ml Cold water 1 tablespoon Yellow Miso paste 1 tablespoon Soft brown sugar 1 tablespoon Low sodium light soy sauce 1 teaspoon Dark soy sauce 1 clove, crushed, finely chopped Garlic 1 inch piece fresh root, peeled, finely grated Ginger For the garnish: 1 large handful Washed spinach salad leaves 1 fresh, finely sliced into rings or de-seed, optional Red cayenne chilli 1 tablespoon Pickled Sichuan chilli mustard stalks 1 teaspoon Toasted sesame seeds The perfect easy and satisfying dish for meat lovers.

Soy Miso Steak With Sichuan Pickles

  1. Serves : 1 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 3 Minutes
per serving

Cals


229.00

Protein (g)


24.90

Carbs (g)


7.70

Sugars (g)


6.50

Fat (g)


11.00

Sat Fat (g)


3.60

Fibre (g)


1.20

Sodium (mg)


473.00

Source from

Ching He Huang Web Site

About the recipe

main courses

The perfect easy and satisfying dish for meat lovers.

Ingredients
  • Ribeye steak - 1 X 400g
  • Groundnut oil - 2 tablespoons
  • Shaosing rice wine - 1 tablespoon, dry sherry or
For the marinade
  • Cold water - 50ml
  • Yellow Miso paste - 1 tablespoon
  • Soft brown sugar - 1 tablespoon
  • Low sodium light soy sauce - 1 tablespoon
  • Dark soy sauce - 1 teaspoon
  • Garlic - 1 clove, crushed, finely chopped
  • Ginger - 1 inch piece fresh root, peeled, finely grated
For the garnish
  • Washed spinach salad leaves - 1 large handful
  • Red cayenne chilli - 1 fresh, finely sliced into rings or de-seed, optional
  • Pickled Sichuan chilli mustard stalks - 1 tablespoon
  • Toasted sesame seeds - 1 teaspoon

Steps

  • Prepare the beef by placing it into a shallow container. To make the Miso marinade for the beef, pour 50ml of cold water into a jug. Add 1 tablespoon of the Miso paste into the water and stir well to dissolve. Add the soft brown sugar, low sodium light soy, and dark soy to the liquid. Add the garlic and ginger to the mix and stir well to combine. Pour this marinade over the beef and let it marinade for 10 minutes.
  • Heat a wok over high heat and add the groundnut oil. Place the beef together with into the wok. For medium steak, cook for one and a half minute on one side and flip the steak over to cook for a further one and a half minute on the other side. As the steak cooks, let the some of the marinade colour and reduce in the wok, adding to the flavour. (For rare, cook for a minute on each side and for well done cook for two minutes on each side). As the steak colours on both sides and is near to finish cooking to how you want it, add a tablespoon of Shaosing rice wine or dry sherry, this will add a depth of flavour. Once the all the rice wine has evaporated, remove the steak from the wok.
  • Let the steak rest for a couple of minutes on a board before slicing. Place on a seving board. Garnish and serve with a handful of washed spinach leaves, sliced red cayenne chilli rings, a spoonful of spicy Sichuan pickled mustard stalks and sprinkle over some toasted white sesame seeds. Serve with some chilled Japanese beer.
Ingredients
  • Ribeye steak - 1 X 400g
  • Groundnut oil - 2 tablespoons
  • Shaosing rice wine - 1 tablespoon, dry sherry or
For the marinade
  • Cold water - 50ml
  • Yellow Miso paste - 1 tablespoon
  • Soft brown sugar - 1 tablespoon
  • Low sodium light soy sauce - 1 tablespoon
  • Dark soy sauce - 1 teaspoon
  • Garlic - 1 clove, crushed, finely chopped
  • Ginger - 1 inch piece fresh root, peeled, finely grated
For the garnish
  • Washed spinach salad leaves - 1 large handful
  • Red cayenne chilli - 1 fresh, finely sliced into rings or de-seed, optional
  • Pickled Sichuan chilli mustard stalks - 1 tablespoon
  • Toasted sesame seeds - 1 teaspoon