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Japanese Style Sticky Miso Beef
Japanese Style Sticky Miso Beef

Japanese Style Sticky Miso Beef

with Mushrooms, Pickled Cucumber and Jasmine Rice

Sam Richards
Sam RichardsPublished on April 18, 2023

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

Tags:
Rapid
Allergens:
Soya

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

Jasmine Rice

½

Cucumber

(May contain traces of: Celery)

15

Rice Vinegar

240

British Beef Mince

80

Sliced Mushrooms

2

Garlic Clove**

15

Ginger Puree

15

Miso Paste

(Contains: Soya)

25

Ketjap Manis

(Contains: Soya)

15

Honey

Not included in your delivery

1

Sugar for Pickling

100

Water for the Sauce

Nutritional information

Energy (kcal)638 kcal
Energy (kJ)2668 kJ
Fat21.3 g
of which saturates8.7 g
Carbohydrate79.4 g
of which sugars15.7 g
Protein34.8 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Lid
Sieve
Peeler
Small Bowl
Pan
Garlic Press

Cooking Instructions and Tips

Cook the Rice
1

a) Boil a full kettle. 

b) 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.

c) 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.

Pickle the Cucumber
2

a) Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

b) Pop the cucumber ribbons into a small bowl with the rice vinegar and sugar for pickling (see pantry for amount).

c) Add a pinch of salt, mix together, then set aside.

Fry the Mince and Veg
3

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

b) Once hot, add the beef mince and mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Bring on the Flavour
4

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. 

Sauce Things Up
5

a) Add the miso paste, ketjap manis, honey and water for the sauce (see pantry for amount) to the beef. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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

c) Taste and add more salt and pepper if needed.

Serve
6

a) When the rice is ready, carefully pour the pickling liquid from the cucumber into the rice and stir to combine.

b) Share the rice between your bowls, then top with the miso beef and sauce.

c) Serve the pickled cucumber alongside.

Enjoy! 

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