17 BEEF STRIPLOIN WITH MISO AND MIRIN

Simply Her (Singapore) - - Home & Food Recipes - By Sam Ang

IN­GRE­DI­ENTS 200g striploin, thickly sliced A pinch of salt A dash of pep­per 1 tsp white miso* 2 tsp mirin 100ml wa­ter

tsp corn­flour 1 tbsp veg­etable oil 100g but­ton mush­rooms 100g mix of yel­low, green and red bell pep­pers 1 tbsp black and white se­same seeds A pinch of Ja­panese seven-spice pow­der* DI­REC­TIONS 1 Mar­i­nate the beef with salt and pep­per. 2 Mix the miso, mirin, wa­ter and corn­flour in a bowl. Set aside. 3 Add the oil to a hot pan. Stir-fry the beef un­til half­cooked. Add the miso mix­ture, mush­rooms and bell pep­pers and stir-fry over high heat for 30 sec­onds. Top with se­same seeds and seven-spice pow­der. *White miso is sweeter and lighter in colour than red miso. Ja­panese seven-spice pow­der is spicy, zesty and is used as a rub for meats or to top noo­dles or rice. Miso is avail­able at the chiller sec­tion, and the seven-spice pow­der, at the Ja­panese sec­tion of ma­jor supermarkets.

Beef Striploin with Miso and Mirin

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.