Japanese Style Sticky Miso Beef
with Mushrooms, Pickled Cucumber and Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Japanese Style Sticky Miso Beef in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
½
Cucumber
(May contain Celery)
15
Rice Vinegar
240
British Beef Mince
80
Sliced Mushrooms
2
Garlic Clove
15
Ginger Puree
15
Miso Paste
(Contains Soya)
25
Ketjap Manis
(Contains Soya)
15
Honey
Not included in your delivery
1
Sugar for Pickling
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.
b) Pop the cucumber ribbons into a small bowl with the rice vinegar and sugar for pickling (see pantry for amount).
c) Add a pinch of salt, mix together, then set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the beef mince and mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) When the beef is browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min.
a) Add the miso paste, ketjap manis, honey and water for the sauce (see pantry for amount) to the beef. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.
c) Taste and add more salt and pepper if needed.
a) When the rice is ready, carefully pour the pickling liquid from the cucumber into the rice and stir to combine.
b) Share the rice between your bowls, then top with the miso beef and sauce.
c) Serve the pickled cucumber alongside.
Enjoy!
