Miso-Glazed Beef Rump & Pea Pod Salad
with Capsicum & Japanese Dressing- Gluten
- Soy
- Wheat
- Sesame
- Gluten
- May contain traces of allergens
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!*
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!
