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Steak with Mushroom Miso Sauce

A filling beef dish covered in rich, umami sauce. A perfect dish for the hungry.

  • Serves

    4 People

Ingredients

  • 1 tbsp
  • Mirin
  • 1 tsp
  • Sesame oil
  • 3 tbsp
  • Japanese light soy sauce
  • 2 tbsp
  • Peanut oil
  • 4 (200 g each) pc
  • MONTEREY RIB-EYE STEAKS
  • 2 bunches
  • Asparagus, trimmed and blanched
  • 1 cup
  • Japanese shimeji mushrooms, trimmed
  • 1/2 cup
  • Sugar
  • 1 cup
  • Chicken stock
  • 1-1/2 cups
  • Japanese white miso paste
  • 2 tbsp
  • MAGNOLIA ALL-PURPOSE CREAM

How to make it

Step 1

Step 1. Combine mirin, sesame oil, 2 tbsp light soy sauce and 1 tbsp peanut oil. Brush all over the steaks and asparagus. Set aside.

Step 2

To make the sauce, heat remaining peanut oil in a saucepan. Add the mushrooms and soften for 1 minute. Stir in sugar, stock, miso paste, cream and remaining soy sauce. Simmer until thick.

Step 3

Grill steaks for 2-3 minutes on each side for medium rare or until done to your liking. Grill the asparagus after the steaks.

Step 4

Place the steaks on a platter and serve asparagus on the side. Pour mushroom miso sauce on top of the steaks and serve.

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