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Miso beef skewers with edamame salad
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Elevate your BBQ with marinated edamame salad to pair with savory Japanese miso beef skewers for a flavor-packed meal.
Ingredients:
  • 12.00 gm white miso paste
  • 3 tsp finely grated fresh ginger
  • 30.00 ml rice vinegar
  • 2 tsp sesame oil
  • 500g beef rump steak, trimmed, cut into thin strips
  • 1 red onion, cut into wedges
  • 15.90 gm salt-reduced soy sauce
  • 150g (3/4 cup) raw buckwheat
  • 300g frozen edamame, blanched, podded
  • 1 large carrot, peeled, coarsely grated
  • 200g grape tomatoes, halved
  • 82.50 ml chopped fresh herbs (coriander and parsley)
Instructions:
  • Mix together miso paste, 2 teaspoons of ginger, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil in a large shallow glass or ceramic dish. Place the steak in the mixture, making sure to coat it thoroughly. Cover and let it marinate for 30 minutes. Thread the steak and onion onto 12 metal or soaked bamboo skewers, then discard any remaining marinade.
  • In a bowl, mix the leftover ginger with vinegar, oil, and soy sauce. Set aside.
  • Boil buckwheat in a saucepan for 10 minutes until al dente. Rinse with cold water and drain.
  • Preheat barbecue grill or chargrill on medium-high heat. Lightly oil skewers and grill, turning occasionally, for 5-6 minutes until desired doneness.
  • In a large bowl, mix together the cooked buckwheat, edamame, carrot, tomato, herbs, and dressing. Toss to coat evenly. Serve alongside skewers with edamame salad.

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