Miso Stir-Fry Beef
Ingredients
- 600 gBeef rib roast (thinly sliced)
- 2 tbspmiso paste
- 50 mlSake or rice alcohol
- 2 tbspmirin
- 1 tbspsoy sauce
- 1 tspGinger powder
- 1 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspSesame oil
Method
Tender strips of beef coated in a glossy, dark miso glaze. The thick sauce clings to the meat, releasing aromas of sesame and ginger as soon as it hits the table.
- 1
Slice the beef into thin 3mm strips. Cut the spring onions on a bias, separating the white parts from the greens.
- 2
In a bowl, combine miso paste, sake, mirin, soy sauce, and ginger powder. Whisk until the texture is smooth and consistent.
- 3
Heat sesame oil in a pan until smoking. Sear the meat over high heat with minced garlic and the white parts of the onions. The meat should brown quickly without releasing juices.
- 4
Pour the miso mixture over the beef. Stir constantly so the sauce reduces and coats the meat in a glossy layer. Remove from heat as soon as the sauce clings to the pieces.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan: if you have too much meat, sear it in two batches to maintain high heat.
- The sauce is ready when it starts bubbling and becomes syrupy.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
