Miso Steak With Noodle Salad Recipes

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

STEAK SALAD WITH MISO DRESSING

Steps:

• Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool.
• Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest.
• Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes.
• Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat.
• Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing.

MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY

Steps:

• Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
• Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
• To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
• Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
• Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
• Enjoy!

MISO STEAK

Steps:

• Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
• To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

MISO SESAME NOODLE SALAD

Steps:

• Prepare rice sticks according to package directions. Rinse under cold running water. Drain well.
• Purée tofu, miso, ginger, lemon juice, 1 Tbs. canola oil, and serrano chile in blender or food processor until smooth.
• Season with salt.
• Heat sesame oil and remaining 1 Tbs. canola oil in nonstick skillet over medium-high heat.
• Add eggplant and bell pepper, and cook 4 minutes, or until slightly softened.
• Add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp.
• Toss vegetable mixture with rice noodles, green onions, and sesame seeds.