Miso beef with parmesan vege chips, Brussels slaw and creamy mustard
- 300g root vegetables (parsnip, swede, kumarasweet-potatoX, carrot) sliced in chips
- spray oil
- 2 tablespoons grated parmesan
- 2 cups Brussels sprouts, thinly sliced
- ½ cup plain low-fat yoghurt
- 1 tablespoon light mayonnaise
- juice of ½ lemon
- 2 teaspoons Dijon mustard
- 2 (250g total) lean scotch fillet steaks
- 2 teaspoons miso paste
- 1 teaspoon mirin (or use ½ teaspoon sugar and a little hot water)
1 Preheat oven to 200°C. Line a baking dish with baking paper and add root vegetables. Spray well with oil and shake to coat. Bake in oven for 35 minutes, or until veges are soft and browned. After 25 minutes, add parmesan to veges and mix to coat before returning to oven for last 10 minutes.
2 While veges are cooking, prepare slaw. In a large bowl add Brussels sprouts. Mix 3 tablespoons of the yoghurt with mayonnaise and lemon juice and mix through sprouts. Add remaining yoghurt to a bowl with mustard and mix well.
3 Heat a pan over high heat. Spray steaks with oil and add to pan, cooking 2-3 minutes each side, or until cooked to your liking. Mix miso and mirin together and spoon over steaks while still in the pan.
4 Serve steaks with vege chips, slaw and creamy mustard yoghurt.
Make it gluten free: Check mayonnaise, mustard, miso paste and mirin are gluten free.
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Nutrition Info (per serve)
Total fat 27g
–Saturated fat 8g
Dietary fibre 10g
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