500-600g rump steak, cut into thick strips
1 tbsp of ginger, julienne
1 clove of garlic
1 small red chilli
1 onion, cup into rounds
1 tbsp sesame oil
1 tbsp of miso paste added to one cup of water
1 tbsp of tamari soy sauce
1 brunch of Bok Choy or Chinese broccoli, wash and cut the bunch in half
1 fresh corn cob cut the kernels off or baby corn, cup in half down the middle
200g mushrooms (button, enoki, brown, shiitake) sliced
½ a red capsicum, seeded and sliced
¼ of a cup of raw cashews
1 bunch of coriander, finely chopped and added once cooked
Heat a work or a frying pan over a medium to high heat. Add miso paste water liquid mixture and heat. Saute the onion, garlic, ginger and chilli.
Add the beef and sesame oil into the pan and cook for 5-10 minutes.
Add all the vegetables and tamari and cook for a further 5-7 minutes. You still want the vegetable to be crunchy.
Serve a generous portion topped with coriander and cashews.