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Miso Beef Stir Fry.jpg


serves 4


100g cashew nuts

2 tbsp vegetable oil

600g steak (rump or sirloin work well)

2 tsp soy sauce

2 baby gem lettuces, quartered lengthways

1 tbsp miso paste

2 tbsp seasame oil

2 onions, thinly sliced

2 garlic cloves, crushed

1 chilli, thinly sliced 

500g asparagus, trimmed and halved

Corriander to garnish

Cooked noodles or rice, to serve



Place a large frying pan over a very high heat. Toss in the cashews and fry them for a minute or two until golden brown. Set aside on a plate.


Return the pan to the heat. Oil the steak and once the pan is very hot place in pan. Cook for 2-4 minutes each side (depending how rare you like it - 2 minutes for rare, 3-4 minutes more well done). Once cooked set aside to rest.


Whilst the pan is still hot, sear the lettuce in batches and set aside.


Mix the miso paste, seasame oil and soy sauce with 2 tbsp of water. Add half the mixture to the pan and place over a high heat. 


Add the onions, garlic and chilli and cook for 4-6 minutes until soft. Add another 2 tbsp of water to the pan and add the asparagus. Cover the pan and cook for 2 minutes.


Meanwhile, slice the resting steak, aim to cut diagonally through the meat to cut through the fibres, this helps ensure it melts in the mouth.


Add the sliced beef along with any resting juices, the seared lettuce and remaining miso sauce to the pan and cook for one minute. 


Sprinkle with toasted cashews and coriander and serve with noodles or rice.

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