Miso-Glazed Beef Rump & Green Bean Salad
with Pea Pods & Japanese Dressing- Gluten
- Soy
- Wheat
- Sesame
- Gluten
- May contain traces of allergens
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.*
Ingredients
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1 packet
Green Beans
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
½ tbs
honey
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Trim pea pods and halve lengthways. • Trim and halve green beans. • 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 green beans, 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 green beans, add mixed salad leaves, pea pods and Japanese style dressing. Toss to coat. Season to taste. • Slice beef. • Divide miso-glazed beef rump and green bean salad between plates. • Spoon over any beef resting juices. Enjoy!
