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Stir-fried ginger miso steak with broccoli

Stir-fried ginger miso steak with broccoli

A star rating of 4.4 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Top wholewheat noodles with lean sirloin steak and vegetables for a low-calorie Chinese dinner that can be on the table in under 30 minutes

Nutrition: per serving
HighlightNutrientUnit
low inkcal470
fat11g
saturates3g
carbs50g
sugars4g
fibre9g
protein38g
salt2.1g
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Ingredients

  • 200g lean sirloin steaks , all visible fat removed
  • 1 tbsp miso paste (I used Clearspring)
  • thumb-sized piece ginger , half finely grated, half cut into matchsticks
  • 4 garlic cloves , 1 finely grated, 3 sliced
  • 175g broccoli , cut into florets
  • 2 star anise
  • 2 nests of wholewheat noodles
  • 4 spring onions , cut into lengths, then finely shredded into long strips
  • 2 tsp rapeseed oil
  • 175g button mushrooms , halved if large
  • reduced-salt soy sauce , to serve (optional)
  • sesame oil , to serve (optional)

Method

  • STEP 1

    Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.

  • STEP 2

    Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.

  • STEP 3

    Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.

  • STEP 4

    Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.

Recipe from Good Food magazine, October 2015

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A star rating of 4.4 out of 5.13 ratings
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