Ingredients:
- 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
Method:
- Prepare the vegetables:
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.
