Chinese Takeaway in 5: Kwoklyn Wan’s miso steak on stir-fried vegetables

Miso paste is a fantastic way of injecting flavour into soups and rice dishes and for marinating meats. The umami flavouring creates a smooth and silky texture and, mixed with the charred juicy steak, results in an amazing taste and texture combination.

miso steak
Sam Folan

SERVES 2

PREP 2 HOURS 5 MINS
COOKING TIME 12 MINS

INGREDIENTS:
3 tbsp rice wine
2 tbsp red miso paste
1 garlic clove, finely chopped or grated
2 x 150g steaks (you can use fillet or sirloin)
320g bag of stir-fry vegetables

FROM THE STORE CUPBOARD:
3 tsp sugar
2 tbsp oil
1⁄2 tsp salt
1⁄4 tsp white pepper
2 tbsp light soy sauce

  1. In a large bowl mix 2 teaspoons of the sugar, 2 tablespoons of the rice wine, the miso paste and the garlic. Add the steaks and massage the marinade thoroughly into the meat. Cover and set aside for 2 hours.
  2. Place a nonstick wok over a medium-high heat, add 1 tablespoon of the oil and fry the steaks for 3 minutes on each side for medium rare or cook a little longer if you prefer your steak well done. Transfer to a plate and allow to rest for a couple of minutes.
  3. Add the remaining oil to the wok followed by the bag of prepared stir-fry vegetables. After 3-5 minutes, season with the salt, pepper, soy sauce and the remaining rice wine and sugar. Mix well and stir-fry for a further 2-3 minutes, then transfer to a serving plate.
  4. Slice your cooked steak into bitesized slices and arrange over the top of the vegetables.

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Chinese takeaway in 5

Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.