Beef salad and corn hot off the grill

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

Papakura Courier - - FRONT PAGE -

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 ourMy BBQ Bag! my­food­ bbq

Bar­be­cue Asian beef with edamame broccolini salad and se­same corn.

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