Beef and miso mushroom bowl
Nutritious bowl bursting with goodness
Serves
2 - 3
Prep Time
10 mins
Cook Time
10 mins
This beef and mushroom miso bowl is a quick, flavourful meal that comes together in just 20 minutes. The tender diced beef and earthy button mushrooms are sautéed and coated in a rich miso, garlic, and ginger sauce, bringing an umami kick to every bite. Perfectly paired with brown rice, fresh lettuce, crunchy edamame beans, and crisp cucumber, this bowl is light yet satisfying. High in iron and protein, it's the perfect feed for fuelling recovery after a workout - just use your favourite cut of steak. We love sirloin or rump but grab whatever looks best for you.
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ShareIngredients
400g Quality Mark beef steaks
diced1 Tbsp olive oil
200g button mushrooms
2 Tbsp miso paste
1 Tbsp crushed garlic
or minced1 Tbsp fresh ginger
1 Tbsp rice vinegar
½ Tbsp Mirin
½ tsp sesame oil
250g brown rice
2 cups lettuce leaves
150g edamame beans
shelled & defrosted½ Telegraph cucumber
sliced1 red chilli
finely sliced1 spring onion
finely sliced2 tsp sesame seeds
Method
In a small bowl, whisk the miso paste, garlic, ginger, rice wine vinegar, mirin and sesame oil together.
Heat a dash of olive oil in a frying pan and cook the beef until browned on all sides then transfer to a plate.
Add the mushrooms to the pan with half of the miso mixture (reserve the other half for later) and cook until soft.
Meanwhile, cook the rice according to packet instructions and defrost edamame beans.
To assemble, place a handful of lettuce in a bowl with the cooked rice, edamame beans, miso mushrooms, beef and cucumber.
Garnish with spring onion, chilli and sesame seeds.
Add a dash of water to the remaining miso mixture and drizzle over before serving.
Nutrition Information per Serving (463g)
This nutrition analysis is based on 3 serves.
