Miso-Glazed Beef Rump & Pea Pod Salad
with Capsicum & Japanese Dressing
This Japanese-style salad hits the trifecta with pan-seared capsicum, mixed salad leaves and pea pods. When paired with a miso-glazed beef rump, you’ll have flavour bursting in every bite.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the green beans in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1
Capsicum
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Pea Pods
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tbs
honey
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Trim pea pods and halve lengthways.
• Thinly slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash
of water.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When
oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until
cooked to your liking.
• Remove pan from heat, then add miso-honey mixture, turning beef to coat,
until thickened and slightly sticky. Transfer to a plate to rest.
• While beef is resting, wash out frying pan and return to medium-high heat
with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.
• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and
Japanese-style dressing. Toss to coat. Season to taste.
• Slice beef.
• Divide miso-glazed beef rump and pea pod salad between plates.
• Spoon over any beef resting juices to serve. Enjoy!
