Miso-Glazed Beef Rump, Tofu & Capsicum Salad
with Pea Pods & Japanese Dressing
- Sesame
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
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 & tofu, you'll have flavour bursting in every bite. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
300 g
Beef Rump
1
Japanese Tofu
(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat;)
1 packet
Pea Pods
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.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate.
• 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, tofu and green bean salad between plates.
• Spoon over any beef resting juices to serve. Enjoy!
