Mary Berry Miso Steak Recipe

If you’d told me miso belonged anywhere near a British steak dinner, I’d have raised a sceptical eyebrow. But after trying this miso-glazed steak from Mary Berry’s Makes It Easy, I’ve been properly converted.

I made this on a busy Tuesday night, hoping for something speedy that didn’t taste like I’d just thrown things in a pan—and it delivered. The steaks were meltingly tender with a sweet-savoury glaze, and the crunchy veg on the side made it feel fresh and not too heavy.

What nearly went wrong? I forgot to save the marinade the first time—so I had no sauce to finish it with. Lesson learned. Always reserve that liquid gold. Here’s how I got it right on the second round.

Why This One Works So Well

• The miso marinade does all the heavy lifting. In just 30 minutes, it tenderises the steak and adds a deep, savoury flavour that’s not too salty or overpowering.
• Quick-cook veg keep things light and bright. No soggy stir-fry here—just flash-fried crunch.
• That glossy pan sauce pulls it all together. Just thickened with cornflour and a splash of water, it’s rich without being heavy.

INGREDIENTS + WHY THEY MATTER

• White miso paste – The sweet, mellow kind. Adds umami and richness. I used a brand from my local Asian shop—it really matters.
• Soy sauce + honey + vinegar – This trio creates that perfect salty-sweet balance with a hint of tang.
• Sweet chilli sauce – Adds both heat and sugar in one spoonful. Don’t skip it.
• Cornflour – Just a touch thickens the sauce. I once forgot this step and ended up with watery drizzle—still tasty, but not the same.
• Rump steak (or sirloin) – A solid, flavourful cut that stays juicy. Slice against the grain if you’re serving it cut.
• Asparagus, spring onions, carrots, ginger – Classic crunchy contrast. Ginger adds heat and brightness.

Want to Change It Up? Here’s How

• Swap the steak: Chicken thighs work brilliantly. Just cook a little longer and slice after resting.
• Make it veggie: Use thick slices of aubergine or large portobello mushrooms in place of the meat. Marinade the same way.
• Low sugar: Leave out the sweet chilli sauce and just use honey. Add a pinch of chilli flakes to bring the heat back.
• Add noodles or rice: Serve the steak over soba noodles or jasmine rice to turn it into a heartier meal.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Forgot the reserved marinade	Tossed it with the meat	Always scoop out the sauce before adding meat
Overcooked steak	Pan too hot, no resting time	2 mins per side, then rest for 5 mins
Soggy veg	Cooked too long or crowded pan	Fry veg hot and fast, in batches if needed
Sauce too thick	Reduced it too long	Just bring to a boil—don’t simmer it down

HOW TO MAKE MARY BERRY’S MISO STEAK

1. Marinate the steak – Mix soy, sweet chilli, miso, honey, and vinegar. Add steaks and let sit 30 mins (or up to 1 hour). Reserve the marinade before cooking!
2. Cook the steak – Heat oil, season steaks, and fry 2 mins per side for pink centre. Rest on a warm plate.
3. Stir-fry the veg – Wipe pan, add oil, fry veg over high heat for 1 min. You want a light char but plenty of crunch.
4. Make the sauce – Mix reserved marinade with cornflour and water. Bring to boil in a small pan until thick and glossy—takes about 1–2 mins.
5. Serve it up – Slice steaks if you like, plate with veg, pour over sauce, and sprinkle with sesame seeds. Heaven.

TIPS FROM MY KITCHEN

• I toast the sesame seeds in a dry pan while the steak rests—tastes miles better than untoasted.
• Always pat the steak dry after marinading or it’ll steam, not sear.
• A julienne peeler makes carrot and ginger matchsticks way easier to prep.
• Leftover sauce, Stir it through rice or drizzle on grilled tofu—it’s too good to waste.

STORAGE + REHEATING

• Fridge: Keeps up to 3 days in a sealed container. Store steak and veg separately if you can.
• Freezer: Freeze sliced steak with sauce in a sealed tub for up to 3 months. Defrost overnight.
• Reheat: Gently in a pan for 3–5 mins or microwave in 30-second bursts. Add a splash of water if it gets dry.

FAQs – Real Query Answers

Q: Can I make this with chicken instead of steak?
A: Yep—boneless chicken thighs work brilliantly. Just marinate the same way, cook for about 5–6 minutes per side, then rest and slice.

Q: What kind of miso should I use?
A: Go for white (shiro) miso—it’s milder and slightly sweet. Red miso is too strong here and overpowers the steak.

Q: Can I grill the steak instead of pan-frying?
A: Yes, but keep an eye on it. Grills can run hotter than pans—still aim for 2 mins per side, max.

Q: What vegetables go best with this?
A: I like carrots, asparagus, and spring onions for colour and crunch, but mangetout, courgette ribbons, or tenderstem broccoli also work well.

Try More 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