Miso steak with noodle salad

Indulge in a savory miso-marinated steak paired with refreshing noodle salad. The umami flavors will dance on your palate, leaving you craving more.

Ingredients:

• 2 garlic cloves, crushed
• 1tsp ginger
• 2 sirloin steaks (about 375g), trimmed of all visible fat, then cut into strips
• 1 1/2 tbsp brown miso paste
• 320g broccoli, stems thickly sliced, florets left whole
• 3 wholemeal noodles (132g dry weight)
• 1 1/2 tbsp brown miso paste
• 2tbsp lemon juice
• 3tbsp cider vinegar
• 2 tbsp ginger finely chopped
• 1 1/2 tbsp olive oil
• 1 red onion, finely chopped
• 2 carrots (150g), cut into matchsticks
• 4 tomatoes, cut into wedges
• 1tbsp sesame seeds

Instructions:

1. To prepare the salad, gently cook the broccoli in a large pot of boiling water for about 3-4 minutes. At the same time, prepare the noodles according to the package instructions. Once cooked, drain both and set them aside.
2. To make the sauce, mix the miso paste in a large bowl with lemon juice, vinegar, ginger, and oil. Combine with the cooked broccoli, noodles, red onion, carrots, tomatoes, and sesame seeds.
3. For the steak, warm a wok or skillet over medium heat and quickly stir-fry the garlic and ginger until they start to brown. Add the steak and stir-fry for a couple of minutes until cooked. Place half of the steak on the noodle salad. Pour the miso into the skillet with 2 tablespoons of water to deglaze the ginger and garlic, then drizzle over the meat. Serve half of the dish and refrigerate the remaining for another meal. The leftovers can be enjoyed cold or reheated in the microwave or oven until heated through. Refrigerate for up to two days.

Summary:

• Calories: 805 kcal
• Fat: 53 g
• Protein: 74 g
• Carbs: 5 g
• Potassium: 1174 mg
• Magnesium: 79 mg