Sticky Miso Beef & Green Bean Stir-Fry

Name: Sticky Miso Beef & Green Bean Stir-Fry with Rice & Pickled Chilli
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Basmati Rice; 1 Long Chilli; 1 Garlic; 1 Capsicum; 1 Carrot; 1 packet Green Beans; 1 packet Miso Paste; 1 packet Ginger Paste; 1 packet Japanese Dressing; 250 g Beef Strips; 1 drizzle olive oil; ¼ cup vinegar (white wine or rice wine); 2 tbs soy sauce; 1 tbs honey

with Rice & Pickled Chilli

Recipe Development TeamUpdated on August 27, 2026

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Calories

:

609 kcal

Protein

:

42.9g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
Sesame
May contain traces of allergens
Gluten
Soy
Wheat
Milk
Almond
Cashew
Fish
Eggs

Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the bright green beans and the kick of the chilli, every bite will have you wanting more.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

1

Long Chilli

1

Garlic

1

Capsicum

1

Carrot

1 packet

Green Beans

1 packet

Miso Paste

(Contains: Gluten, Soy, Wheat)

1 packet

Ginger Paste

1 packet

Japanese Dressing

(Contains: Sesame, Soy, Wheat, Gluten May be present: Milk, Almond, Cashew, Fish, Eggs)

250 g

Beef Strips

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(Contains: Soy May be present: Gluten)

1 tbs

honey

Nutritional Values

Calories609 kcal

Energy (kJ)2550 kJ

Fat12.9 g

of which saturates2.6 g

Carbohydrate76.5 g

of which sugars15.4 g

Dietary Fibre9 g

Protein42.9 g

Cholesterol9.6 mg

Sodium1040 mg

Potassium143 mg

Calcium3.5 mg

Iron0.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat, until
tender, 12 minutes. Drain.

2

• Meanwhile, thinly slice long chilli (if using).
• In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add
chilli to pickling liquid. Add just enough water to cover chilli, then set aside.
• Finely chop garlic. Thinly slice carrot into half moons.
• Trim and halve green beans. Thinly slice capsicum.
• In a medium bowl, combine miso paste, garlic, ginger paste, the soy sauce and
honey. Add beef strips, tossing to coat. Set aside.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
carrot, green beans and capsicum, stirring, until tender, 4-5 minutes. Transfer
veggies to a medium bowl. Add Japanese-style dressing and toss to coat.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook
beef strips, tossing, in batches (shake off any excess marinade as you go), until
browned, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender.
Little cooks: Take the lead by tossing the veggies!

4

• Drain pickled chilli.
• Divide rice between bowls.
• Top with sticky miso beef and green bean stir-fry.
• Serve with a spoonful of pickled chilli. Enjoy!
Little cooks: Help plate everything up!