Beef salad and corn hot off the grill

North Taranaki Midweek - - GARDENING -

Ja­panese flavours shine in this beef paired with a ‘‘green’’ salad and a side of corn.


Edamame broccolini salad

❚ 1 cup jas­mine rice

❚ 11⁄2 cups wa­ter

❚ 11⁄2 cups frozen, shelled edamame beans

❚ 250g broccolini, woody ends trimmed

❚ 2-3 ta­ble­spoons miso dress­ing

Miso dress­ing

❚ 31⁄2 ta­ble­spoons oil Each week Na­dia gives you another easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

❚ 2 ta­ble­spoons rice vine­gar ❚ 21⁄2 tea­spoons miso paste

❚ tea­spoon se­same oil

❚ tea­spoon honey or maple syrup

❚ tea­spoon soy sauce

Se­same corn

❚ 2 corn cobs, peeled and sliced into 3cm rounds

❚ 20g toasted se­same seeds

❚ 1 ta­ble­spoon miso dress­ing

❚ 1 ta­ble­spoon may­on­naise

To serve

❚ Use re­main­ing miso dress­ing

Pre­heat bar­be­cue grill and hot plate to medium. Bring a half full ket­tle of wa­ter to the boil.

Whisk to­gether all Asian beef in­gre­di­ents (ex­cept beef) in a large bowl. Add beef, toss to coat and leave to mar­i­nate.

Com­bine rice, wa­ter and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fit­ting lid and re­duce to lowest heat to cook for 12 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8 min­utes. Do not lift lid dur­ing cook­ing.

Whisk to­gether all miso dress­ing in­gre­di­ents and set aside. Re­move any ex­cess mari­nade from beef. Toss broccolini and corn with a driz­zle of oil, do not sea­son. Set all aside to bar­be­cue.

Place edamame in a small, heat-proof bowl, cover with boil­ing wa­ter and leave to cook for at least 10 min­utes, or un­til the bar­be­cue items are cooked. Drain.

Cook beef on bar­be­cue grill for 4-5 min­utes each side for medium (de­pend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside, cov­ered, to rest for 10 min­utes, be­fore slic­ing thinly against the grain. While beef rests, place corn on bar­be­cue grill, flat-side-down and cook for 4 min­utes. Add broccolini to grill, turn corn and cook both veges for a fur­ther 4 min­utes, un­til both are ten­der and slightly charred.

Place all se­same corn in­gre­di­ents in a medium bowl and toss to com­bine. Cut cooked broccolini in half width­ways and add to a large bowl, along with cooked rice, drained edamame and miso dress­ing and toss to com­bine. Sea­son with pep­per.

To serve, di­vide edamame broccolini salad be­tween plates and top with Asian beef. Driz­zle over a lit­tle re­main­ing miso dress­ing. Serve se­same corn on the side.

❚ Look good? You’ll love our My BBQ Bag! my­food­ bbq

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