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Honey Miso Mushroom Beef and Pork Mince
Honey Miso Mushroom Beef and Pork Mince

Honey Miso Mushroom Beef and Pork Mince

with Jasmine Rice and Sesame Seeds

Recipe Development Team
Recipe Development TeamPublished on August 14, 2025

A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! The combination of honey and miso, a Japanese condiment made from fermented soy bean paste, gives a sweet-umami flavour to the beef, pork and mushrooms.

Allergens:
Soya
Wheat
Cereals containing gluten
Sesame

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

80 grams

Green Beans

150 grams

Jasmine Rice

240 grams

British Beef and Pork Mince

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

15 grams

Ginger Puree

15 grams

Miso Paste

(Contains: Soya)

50 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

15 grams

Honey

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2969 kJ
Energy (kcal)710 kcal
Fat25.8 g
of which saturates6.8 g
Carbohydrate86.9 g
of which sugars22.6 g
Dietary Fibre3.4 g
Protein32.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
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 ¼ 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) While the rice boils, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the beef and pork 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 and pork 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 and pork.

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, put the sachet in a bowl of hot water for 1 min to loosen.

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 and pork.

c) Sprinkle over the sesame seeds to finish.

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