Double Miso-Glazed Beef Rump & Capsicum Salad
with Japanese-Style Dressing
This Japanese-style salad hits the jackpot with pan-seared capsicum, mixed salad leaves and Japanese dressing. 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
Capsicum
1
Cucumber
1 packet
Green Beans
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat;)
600 g
Beef Rump
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Trim pea pods and halve lengthways. • Thinly slice capsicum. Thinly slice cucumber into half-moons.• 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 with salt and pepper to taste and allow to cool slightly.
• To the bowl with cooled capsicum, add mixed salad leaves, cucumber, pea pods and Japanese-style dressing. Toss to coat. Season to taste. • Slice beef. • Divide miso-glazed beef rump and capsicum salad between plates. • Spoon over any beef resting juices. Enjoy!
