Beef Main Asian

Steak with mushroom miso sauce

Name: Steak with mushroom miso sauce recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes, /french
Ingredients: 20.00 ml mirin; 1 tsp sesame oil; 60.00 ml mushroom or regular soy sauce; 40.00 ml sunflower oil; 4 x 200g rump steaks; 2 bunches thin asparagus, trimmed; 120g mixed mushrooms (such as shiitake and enoki); 1/2 tsp caster sugar; 250ml chicken stock; 30.00 ml white (shiro) miso paste; 40.00 ml thickened cream; 40.00 ml snipped chives

3 ratings

15m

20m

Jump to recipe

Treat yourself to a succulent steak paired with a French-Japanese inspired sauce. You're guaranteed to lick your plate clean.

1 tbs mirin
1 tsp sesame oil
3 tbs mushroom or regular soy sauce
2 tbs sunflower oil
4 x 200g rump steaks
2 bunches thin asparagus, trimmed
120g mixed mushrooms (such as shiitake and enoki)
1/2 tsp caster sugar
1 cup (250ml) chicken stock
1 1/2 tbs white (shiro) miso paste
2 tbs thickened cream
2 tbs snipped chives

Method

1.

Combine mirin, sesame oil, 2 tablespoons soy and 1 tbs sunflower oil in a bowl. Brush over steak and asparagus, then set aside while you make the sauce.
2.

Heat remaining sunflower oil in a frypan over medium-high heat. Add mushrooms and soften for 1-2 minutes. Stir in sugar, stock, miso, cream and remaining soy, bring to the boil, then cook over low heat for 1-2 minutes until sauce is thickened slightly. Keep warm.
3.

Heat a chargrill pan over high heat. Cook steaks for 2-3 minutes on each side for medium-rare, or until done to your liking. Place on a plate and leave to rest, covered loosely with foil. Cook asparagus, turning, for 1-2 minutes, until just tender and lightly charred.
4.

Slice steak on an angle and place on plates with asparagus. Top steak with sauce and garnish with chives.