Stir-fried ginger miso steak with broccoli

• lean sirloin steaks↗200g g

  all visible fat removed

• miso paste↗1 tbsp tbsp

  (I used Clearspring)

• ginger↗thumb-sized piece

  half finely grated, half cut into matchsticks

• garlic cloves↗4

  1 finely grated, 3 sliced

• broccoli↗175g g

  cut into florets

• star anise2
• nests of wholewheat noodles↗2
• spring onions↗4

  cut into lengths, then finely shredded into long strips

• rapeseed oil↗2 tsp tsp
• button mushrooms↗175g g

  halved if large

• reduced-salt soy sauce↗

  to serve (optional)

• sesame oil↗

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.