Miso steak with noodle salad

• garlic cloves↗2

  crushed

• ginger↗1tsp tsp
• sirloin steaks↗2

  (about 375g), trimmed of all visible fat, then cut into strips

• brown miso paste↗1 1/2 tbsp tbsp
• broccoli↗320g g

  stems thickly sliced, florets left whole

• wholemeal noodles3

  (132g dry weight)

• brown miso paste↗1 1/2 tbsp tbsp
• lemon juice↗2tbsp tbsp
• cider vinegar↗3tbsp tbsp
• ginger finely chopped2 tbsp tbsp
• olive oil↗1 1/2 tbsp tbsp
• red onion↗1

  finely chopped

• carrots↗2

  (150g), cut into matchsticks

• tomatoes↗4

  cut into wedges

• sesame seeds↗1tbsp tbsp

Step-by-step instructions

1. 1

   For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.

2. 2

   For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.

3. 3

   For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.