Mirin-poached beef

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Sep 2011

Serves: 4

Time to make: 55 mins

Hands-on time: 15 mins

Total cost: $14.40 / $3.60 per serve

(at time of publication)

Ingredients

More weights & measures

450g rump steak, trimmed

3 kumarasweet-potatoX, peeled, cut in chunks

1 tablespoon sesame oil

spray oil

1 cup salt-reduced liquid vegetable stock (made with 2 teaspoons salt-reduced vegetable stock powder and 1 cup boiling water)

3 tablespoons salt-reduced soy sauce

3 tablespoons mirin

1 tablespoon sugar

1 onion, sliced

2 tablespoons pickled ginger, roughly chopped

4 spring onions, finely chopped

1 red chilli, thinly sliced (optional)

3 cups silver beet

Instructions

1 Preheat oven to 200°C. Place meat in freezer (to help with slicing). Meanwhile, place kumara in an ovenproof dish, drizzle with sesame oil then spray with oil. Toss lightly. Cook for 40 minutes or until tender.

2 Meanwhile, mix stock, soy sauce, mirin and sugar in a deep frying pan. Bring to the boil, reduce heat then add onion. Simmer for 5 minutes.

3 Slice beef as thinly as possible and add to pan. Cook for a few minutes until meat is opaque. Remove and sprinkle with pickled ginger, spring onions and chilli (if using).

4 Add silver beet to stock and cook for 2 minutes until just wilted. Serve beef over kumara and silver beet. Spoon over reserved liquid. Serve immediately.

Variations

Make it gluten free: Check stock and soy sauce are gluten free.

Nutrition Info (per serve)

Calories 404cal

Kilojoules 1690kJ

Protein 30g

Total fat 12g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 16g

Dietary fibre 4g

Sodium 850mg

Calcium 80mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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