Stir-fried ginger miso steak with broccoli

2 of 5-a-day autumn everyday fibre folate iron midweek quick vitamin c weeknight

N/A

Source

Ingredients

200g lean sirloin steaks , all visible fat removed

1 tbsp miso paste (I used Clearspring)

thumb-sized piece ginger , half finely grated, half cut into matchsticks

4 garlic cloves , 1 finely grated, 3 sliced

175g broccoli , cut into florets

2 star anise

2 nests of wholewheat noodles

4 spring onions , cut into lengths, then finely shredded into long strips

2 tsp rapeseed oil

175g button mushrooms , halved if large

reduced-salt soy sauce , to serve (optional)

sesame oil , to serve (optional)

Method

Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.

Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.

Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.

Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.