Miso Roast Beef

Tasty miso flavoured roast beef is a lovely addition to your roast repertoire. Cook in a frypan for just under ten minutes then let the beef rest for an hour to serve as perfectly pink tender slices.  I like serving this Japanese inspired roast beef dish with lightly steamed shredded cabbage or salad greens.

Ingredients (serves 6-8)

600g piece of beef suitable for roasting (sirloin, fillet etc)

150g Miso paste

3 tablespoons Sake

3 tablespoons Mirin

2 teaspoons fleshly grated root ginger

Cooking oil

How to make Miso Roast Beef

1. Mix miso, sake, mirin and ginger well.
2. In a sealable bag, place the beef and miso mixture. Leave to marinade in the fridge for at least 6 hours or overnight.
   
3. Take the bag out of fridge and allow to come to room temperature.
4. Take the beef out of the bag. Scrape off all the miso mixture from surface of the beef. Set aside the Miso mixture.
5. Wipe the beef with a paper towel.
6. Heat a little cooking oil in a frypan on medium heat. Brown the beef all over. This takes about 3-5 minutes. Take the beef out of the pan.
7. Wipe clean the frypan with kitchen towel, then put the beef back in. Mix ½ cup water to the reserved miso mixture and pour into the hot pan.
8. Cook on medium heat until the miso mixture boils, then cover or put the pan’s lid on and continue cooking for 5 minutes.
9. Turn off the heat. Flip the meat and leave for 10 minutes with the lid on.
10. Take out the beef and leave to rest at room temperature for at least an hour.
11. Slice thinly and serve with vegetables and the miso mixture from the pan as the sauce.