Looking for something different to do with your steak? Try a miso steak with vegetable rice, a lighter way to enjoy the meatiness of steak, packed with umami flavours.

To celebrate Japan v Poland, Aldi asked me to come up with a dish inspired by one of the competitors. Japan loves their steaks, and miso is an incredible ingredient for packing flavour into things.

I’m also using a technique here for perfect steak results every time. No not sous-vide, though it is my favourite method, but reverse-sear. This means cooking briefly in a very low oven, followed by a flash in a red-hot pan. You can just about do this with touch and time, but a probe thermometer is the best way to ensure the steak you want.

You can feature any vegetable that stir-fries well that you like. I chose flat mushrooms and red peppers as part of the Aldi Super 6, six fruit and veg offers that refresh every week. Shopping to this deal means you can have a great meal without breaking the bank – plus one steak shares well between two in this dish. Did you also know Aldi has recently won The Grocer of the Year at the Grocer Gold Awards 2018? Saving all the money on the veg means you can splurge on the meat – the 60 day aged sirloin is magnificent.

So there you have it. A budget recipe that feels indulgent and ready in well under half an hour.

This is a sponsored post for Aldi.

miso steak with twice-fried rice

Gary @ BigSpud

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Japanese

Servings 2 people

Ingredients

  

• 1 sirloin steak about 700g
• 2 tablespoons miso paste
• 1 pinch sugar
• 1 red pepper
• 100 g asparagus
• 1 flat mushroom
• 250 g cooked rice you could use the microwave stuff
• 2 tablespoons teriyaki sauce

Instructions

 

• Preheat your oven to 100C. Meanwhile rub your steak in the miso paste.
• When the oven is ready, pop the steak on a tray and put it in. It will go in there for 15 - 20 mins, until the internal temperature is 45C (for rare), 55C (for well done). The steak will be finished in the pan and will cook further.
• While the steak cooks, prep the veg. Chop the asparagus into 3cm lengths, the flat mushroom into long strips and dice the pepper into 1cm pieces. Get a pan on a high heat, add a splash of oil, a pinch of sugar and add the pepper.
• After a couple of minutes stir frying, add the mushroom and asparagus. Cook for a further 3 - 4 minutes until everything is al dente, then add the rice. Move everything around until the rice is completely cooked, add the teriyaki and stir well. Taste for seasoning. Serve the rice on to plates and return the pan to a high heat.
• Cook the steak for 30 seconds on each side until browned, making sure you cook the fat side as well. Move to a board (no need to rest) slice into finger-width strips and top your rice with the steak.