Miso Stir-Fry Beef

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 382
• Protein: 42 g
• Carbs: 7 g
• Fat: 19 g

Ingredients

• 600 g Beef rib roast ( thinly sliced )
• 2 tbsp miso paste
• 50 ml Sake or rice alcohol
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp Ginger powder
• 1 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Sesame oil

Instructions

1. Meat preparation

   Slice the beef into thin 3mm strips. Cut the spring onions on a bias, separating the white parts from the greens.

2. Miso mixture

   In a bowl, combine miso paste, sake, mirin, soy sauce, and ginger powder. Whisk until the texture is smooth and consistent.

3. Searing the beef

   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. Glazing and reducing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.