Double Miso-Glazed Beef Rump & Capsicum Salad
with Pea Pods & Japanese Dressing
This Japanese-style salad hits the trifecta with pan-seared green beans, 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.
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
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Pea Pods
600 g
Beef Rump
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Mixed Salad Leaves
1
Capsicum
Utensils
Cooking Steps
• See ‘Top Steak Tips!’(below left).
• Trim pea pods and halve lengthways.
• Slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash of water.
• Season beef rump 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.
TIP: Cook in batches if your pan is getting crowded.
• 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!
