I’m working with @tenderstem who challenged me to create a delicious mid-week meal making the most of ingredients I had at home.
I’ve had the most delicious homemade miso (🙏 Junko) lurking in my fridge, waiting for inspiration. I was inspired by the beautifully fresh Tenderstem® broccoli in my veg box and a couple of ribeye steaks. After a quick rummage in the fridge, I located half a red chilli, a nugget of ginger, and loads of purple garlic, plus a bottle of sake that’s been kicking around for a while! Bingo!
This dish took 10 mins to prepare and was really simple and quick to cook. Check out my stories to see the process. The family loved the umami flavours, with pink, juicy caramelised steak and vibrant, crisp Tenderstem broccoli.
80 g brown miso paste
1 tbsp sesame oil
1 tbsp sake or dry sherry (optional)
2 tsp caster sugar
5 g finely grated fresh ginger
2 garlic cloves, crushed
Fresh ground black pepper
2 ribeye steaks (choose ‘marbled’ ones for best flavour)
400 g @Tenderstem broccoli
1 clove of garlic, crushed
1 red chilli, finely chopped
1 tbsp sesame oil/sunflower oil
2 tbsp soya sauce
Mix together the marinade ingredients in a small bowl. Coat both sides of the steaks with the marinade and leave for a couple of hours (ideally overnight) in the fridge. Bring to room temperature before cooking, and wipe away most of the marinade just before you are ready to cook.
Place a wok and a heavy-based frying pan on a high heat and add a little vegetable oil to both. When smoking hot, carefully place the steaks in the frying pan and cook for 2-3 mins (depending on the thickness). Turn over, and cook for another 2 minutes. Remove from the heat, season with black pepper, and allow to rest for a few minutes before carving into thick slices.
While the steak is cooking, add the @tenderstem broccoli, garlic and chilli to the wok, stir, and cook for a minute, then add the soya sauce, stir, and cook for another minute. Remove from the heat and place in a serving dish.
To serve, place the steak on top of the Tenderstem broccoli. Perfect with steamed rice and pickled cucumber.