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Japanese-style beef with miso mash and daikon salad
Japanese-style beef with miso mash and daikon salad
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Japanese-inspired beef and mashed potatoes dish.
Ingredients:
  • 82.50 ml Japanese barbecue marinade & stir-fry sauce
  • 800g beef rump steak, trimmed
  • 750g orange sweet potato, peeled, roughly chopped
  • 40g butter
  • 48.00 gm miso paste
  • 3 green onions, thinly sliced
  • 2.40 gm salt
  • 40.00 ml rice wine vinegar
  • 10.00 gm caster sugar
  • 150g daikon radish(white radish), peeled cut into thin ribbons (see Notes)
  • 1 carrot, cut into thin ribbons
  • 1 Lebanese cucumber, cut into thin ribbons
  • 125.00 ml fresh coriander leaves
  • 12.00 gm sesame seeds, toasted
Instructions:
  • In a shallow glass or ceramic dish, spread the marinade. Add the steak and ensure it is coated. Cover and refrigerate for 30 minutes.
  • Place the sweet potato in a large saucepan and cover with cold water. Bring to a boil over high heat and cook for 15 minutes or until tender. Drain well and return to the saucepan. Add butter and miso paste, then mash until smooth using a potato masher. Fold in the green onion.
  • Preheat a large non-stick pan over medium-high heat. Remove steak from the marinade and discard the marinade. Sear each side for 4 minutes for medium doneness or to your preference. Place the steak on a plate, loosely cover with foil, and let it rest for 5 minutes before serving.
  • Prepare the Daikon salad by combining salt, vinegar, and sugar in a large bowl. Gently mix in the vegetables, coriander, and sesame seeds until well coated. Slice the steak and serve with mashed potatoes and the refreshing salad.

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