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Japanese Recipes

Honey Miso Beef

Honey Miso Beef

Honey Miso Beef

with Mushrooms andJasmine Rice

Sam RichardsPublished on April 10, 2024

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Looking for a quick and tasty midweek dinner option? Try cooking up our Honey Miso Beef in just 20-25 minutes for a delicious and speedy meal.

Tags:

High Protein

Allergens:

Soya

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

80 grams

Green Beans

15 grams

Ginger Puree

15 grams

Miso Paste

(Contains: Soya)

50 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

15 grams

Honey

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2844 kJ

Energy (kcal)680 kcal

Fat21 g

of which saturates8.6 g

Carbohydrate89.1 g

of which sugars23.1 g

Protein36 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Colander

•Lid

•Large Saucepan

•Large Frying Pan

•Garlic Press

Cooking Instructions and Tips

Cook the Rice

1

a) Boil a full kettle.

b) Trim the green beans and cut into thirds.

c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Mince and Veg

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince, beans and sliced mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Finish the Prep

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) When the beef is browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min.

Bring on the Flavour

4

a) Add the miso paste, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the beef.

b) Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

Sauce Things Up

5

a) Remove from the heat and stir the honey through the sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Taste and add more salt and pepper if needed. Add a splash of water to loosen if needed.

Serve Up

6

a) Share the rice between your bowls.

b) Top the rice with the miso beef.

Enjoy!

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