Name: Soy Miso Beef With Sichuan Pickle & Courgettes
Prep time: 5 min
Cook time: 3 min
Yield: 2
Ingredients: 1 x 400g/14oz ribeye steak, cut into 2cm/¾in chunky strips; 1 tsp cornflour; Jasmine rice, to serve; For the marinade; 1 tbsp red miso paste; 1 tbsp soft brown sugar; 1 tbsp tamari or low-sodium light soy sauce; 1 tbsp dark soy sauce; 1 clove garlic, peeled and finely chopped; 2.5cm/1in piece of fresh ginger, peeled and finely grated; For the stir-fry; 2 tbsp rapeseed oil; 100g/4oz baby courgettes, cut on an angle into 1cm/½in slices; 1 tbsp Shaohsing rice wine or dry sherry; 80g/3½oz Sichuan pickled mustard in chilli oil, drained and cut into strips; For the garnish; 1 red cayenne chilli, finely sliced into rings (deseed if you wish to reduce their heat); 1 tsp toasted sesame seeds

VMG Recipes