Beef Steak with Mushroom Miso Sauce

Treat yourself to a succulent steak paired with a French-Japanese inspired sauce. You're guaranteed to lick your plate clean.

0:15 To prep

0:20 To cook

12 Ingredients

CAPABLE COOKS Difficulty

4 Servings

• Ingredients
• Nutrition

•  1 tablespoon mirin (see note)
•  1 teaspoon sesame oil
•  3 tablespoons mushroom (see note) or regular soy sauce
•  2 tablespoons sunflower oil
•  4 x 200g rump steaks
•  green beans, trimmed
•  120g mixed mushrooms (such as shiitake and enoki)
•  1/2 teaspoon caster sugar
•  1 cup (250ml) Campbell's Real Stock Chicken
•  1 1/2 tablespoons white (shiro) miso paste (see note)
•  2 tablespoons thickened cream
•  2 tablespoons snipped chives
• 
  

• Method
• Notes

1. Step 1
   Combine mirin, sesame oil, 2 tablespoons soy and 1 tablespoon sunflower oil in a bowl. Brush over steak and asparagus, then set aside while you make the sauce.
2. Step 2
   Heat remaining sunflower oil in a frypan over medium-high heat. Add mushrooms and soften for 1-2 minutes. Stir in sugar, stock, miso, cream and remaining soy, bring to the boil, then cook over low heat for 1-2 minutes until sauce is thickened slightly. Keep warm.
3. Step 3
   Heat a chargrill pan over high heat. Cook steaks for 2-3 minutes on each side for medium-rare, or until done to your liking. Place on a plate and leave to rest, covered loosely with foil. Cook beans, turning, for 1-2 minutes, until just tender and lightly charred.
4. Step 4
   Slice steak on an angle and place on plates with beans. Top steak with sauce and garnish with chives.