Beef with tenderstem & shiitake mushroom by Eve Kalinik


  • 200g tenderstem broccoli
  • 100g shiitake mushrooms
  • 400g rib eye steak (or swap for sirloin or flank steak) - ideally organic
  • 1 tablespoon cornflour
  • 1 tablespoon good quality soy sauce (use tamari for gluten-free version)
  • 2 tablespoons mirin
  • 1 tablespoon garlic-infused olive oil
  • 1 tablespoon butter

Miso chilli-garlic sauce:

  • 2 tablespoons sweet white miso paste
  • 1 tablespoon mirin
  • 1/2 tablespoon garlic-infused olive oil
  • 1/2 tablespoon good quality soy sauce (use tamari for gluten-free version)
  • 2 fresh jalapeños, deseeded and sliced into fine rings
  • 1/4 tablespoon chili powder or flakes
  • 1 sachet Bimuno
  • 1 Sesame seeds to finish

Discover our Bimuno range


  • Prepare the vegetables:
Trim the broccoli and cut thick stems in half vertically.
Trim and slice the mushrooms. Place all to one side

  • Cut the steak into thin strips against the grain.
  • Whisk together the cornflour, 1 tablespoon soy sauce (or tamari) and 2 tablespoons mirin in a large bowl.

  • Add the beef to this bowl and coat thoroughly.
  • Mix together the ingredients for the sauce. Add a tablespoon of water and place to one side.
  • Melt butter in a large frying pan or wok over high heat. Add the beef and stir-fry for 2 minutes until barely cooked, then transfer to a bowl.
  • Add garlic-infused olive oil to the pan, stir-fry the broccoli and shiitake mushrooms for 2-3 minutes.
  • Add 2 tablespoons water to flash steam and cook for a further 2 minutes.
  • Add the cooked beef back in and immediately afterward the sauce. Heat through for a further 30 seconds.
  • Add a sachet of Bimuno to the same pan and mix thoroughly.
  • Divide the cooked dish between plates or shallow bowls.
  • Sprinkle with sesame seeds to finish.

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