Honey Miso Mushroom Beef and Pork
with Jasmine Rice and Sesame Seeds
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
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.
Ingredients
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)
40 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: 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
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-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.
a) 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.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) When the beef and pork are browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-miso sauce delivers a rich, sweet-umami flavour that many find deeply satisfying; some find it on the sweeter or saltier side and may prefer to adjust quantities to taste.
- Ease of prep: A genuinely quick and straightforward weeknight cook, with minimal prep and very little washing up.
- Suggestions: If the sauce tastes too sweet, try using half the honey; for more depth, add extra ginger, garlic, or a splash of chilli oil or sriracha. Browning the mince separately before adding the vegetables can help develop a better colour and flavour.
- Next-day meals: The dish reheats well and some find it tastes even better the following day, making it a handy option for next-day lunches.
- Portions: Some find the rice portion on the small side, particularly for hungrier appetites or larger households; adding extra rice or bulking out with more vegetables helps.
- Vegetables: Green beans divide opinion — some enjoy the crunch they add, while others prefer to swap them for tenderstem broccoli, pak choi, or another vegetable of their choice.
