Ingredients

  • 400g lean beef steak
  • 2 heaped tbsp cornflour
  • 2 tsp Chinese 5 spice
  • 2 red peppers, finely sliced
  • 2 heads of pak choi, larger leaves torn in two
  • 2 tbsp sesame oil
  • 1 large aubergine, cut into wedges
  • 1 tbsp miso paste
  • 1 tbsp sesame seeds
  • 4 spring onions
  • 3 tbsp mirin rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 200g jasmine rice, cooked to serve

Method

1. Preheat the oven to 200˚C/180˚C fan-assisted/gas mark 6. Mix the miso paste with 1 tablespoon of mirin.

2. Drizzle the sesame oil over the aubergine wedges. Cover them in the miso marinade and sprinkle with sesame seeds. Put into a roasting dish and roast in the oven for about 20 minutes. Keep an eye on them so they don't burn.

3. Meanwhile, slice the beef and coat in a mix of the cornflour and Chinese 5 spice. Heat the sesame oil in a large non-stick frying pan or wok. Once the oil begins to smoke, add the beef, peppers, pak choi and spring onions. Fry quickly for about 2–3 minutes.

4. Add the rest of the mirin, soy sauce and sweet chilli sauce. Cook for a further minute to glaze the meat and vegetables.

5. Serve the beef on a bed of rice with the pak choi and aubergines.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 23 April 2018

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