Mary Berry Miso Steak Recipe

This delicious Mary Berry Miso Steak is a quick and nutritious meal that’s bursting with flavour. The tender steaks are marinated in a creamy miso sauce, paired with vibrant vegetables for a hot, satisfying dish. Feel free to swap in your favourite veggies for extra flexibility and taste!

This Miso Steak Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Steak

• 4 small steaks (rump or your favorite cut)
• 3 tbsp sunflower oil
• ½ tsp cornflour

Marinade

• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tsp white miso paste
• 2 tsp honey
• 2 tsp white wine vinegar

Vegetable Salad

• 2 carrots, peeled and thinly sliced into matchsticks
• 6 large spring onions, trimmed and thinly sliced into matchsticks
• Small piece of fresh root ginger, peeled and sliced into matchsticks
• 8 extra-fine asparagus spears
• 2 tbsp toasted sesame seeds, to serve

How To Cook Miso Steak Recipe:

1. Marinate the Steaks: In a shallow dish, mix all marinade ingredients well. Add the steaks, ensuring they’re coated, and let them marinate for 30 minutes to 1 hour.
2. Prepare the Pan: Preheat a large frying pan over medium-high heat.
3. Cook the Steaks: Remove excess marinade from the steaks and reserve it. Season the steaks with salt and freshly ground black pepper. Brush 1–2 tbsp of oil on the steaks. Fry in the hot pan for 2 minutes on each side for a pink centre. Transfer to a warm plate to rest.
4. Cook the Vegetables: Wipe the pan clean, add the remaining oil, and fry the vegetables quickly over high heat for about 1 minute until just wilted but still crunchy.
5. Make the Sauce: In a bowl, mix 6 tbsp of water with the reserved marinade and cornflour. Transfer to a small saucepan over high heat and bring to a boil, stirring until thickened. Be careful not to reduce the sauce too much, as there will be very little.
6. Serve: Serve the steak whole or sliced into three diagonal pieces, with the sautéed vegetables alongside. Pour the sauce over the top and sprinkle with toasted sesame seeds.

Recipe Tips

• Choose Quality Steaks: Select fresh, high-quality steaks for the best flavour and tenderness. Look for well-marbled cuts, like ribeye or sirloin.
• Marinate Longer for Extra Flavor: If you have time, marinate the steaks for up to an hour or more. This will enhance the flavour and make the meat even more tender.
• Don’t Overcrowd the Pan: Cook the steaks in batches if needed. Overcrowding can lower the pan temperature and result in steaming instead of searing.
• Let the Steaks Rest: After cooking, let the steaks rest for about 5 minutes. This helps the juices redistribute, making the meat juicier and more flavorful.
• Adjust Veggies to Your Taste: Feel free to mix and match vegetables based on what you have on hand. Broccoli, bell peppers, or snap peas all work well for a colourful and tasty salad.

How To Store & Reheat Leftovers

• Refrigerate: Let any leftover Miso Steak cool down to room temperature first. Then, put the steak and veggies in a sealed container and refrigerate. They will stay good for up to 3 days.
• Freeze: You can freeze leftover Miso Steak for up to 3 months. Allow it to cool to room temperature before placing it in a freezer-safe container. To thaw, transfer it to the fridge the night before you want to eat it.
• Reheating: Reheat leftover Miso Steak in a pan over medium heat for 3–5 minutes or microwave in 30-second bursts until hot. Avoid overcooking to keep it tender.

Nutrition Facts

Serving Size: 1 steak (approx. 150g)

• Calories: 310
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 680mg
• Potassium: 470mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 3g
• Protein: 31g

Try More Mary Berry Recipes:

• Mary Berry Meatball Toad in the Hole
• Mary Berry Jumbo Sausage Rolls
• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Mushroom And Asparagus Risotto
• Mary Berry Welsh Rarebit