Steak Bites With Miso Ginger Dressing

Although initially intended as a “healthy” experiment, these Steak Bites with Miso Ginger Dressing turned out to be a flavorful triumph. Seared soy butter steak bits come with rice and a selection of vegetables. A delicious creamy miso ginger sauce tops the dish.

Simply put, it’s the greatest thing that’s ever existed. And if you aren’t salivating just a little bit while reading that, you’re probably a robot. However, quinoa was initially used for the white rice, and various raw greens were used for the sautéed bok choy. Certainly, you can still do that with this recipe, and the results will be delicious.

Ingredients:

For the Dressing:

• 1 peeled and roughly chopped shallot
• 1 clove of garlic
• ⅓ cup of oil
• ¼ cup of white miso paste
• 3 tablespoons of roughly chopped fresh ginger
• 2 tablespoons of rice wine vinegar
• ½ teaspoon of sesame oil
• 2 tablespoons of honey or agave

To Assemble the Bowls:

• 1 pound of ribeye, sirloin, and skirt steak (cut into 1.5 inch cubes)
• 2 tablespoons of butter or oil
• 1 teaspoon of dark soy sauce
• Salt to taste
• Cooked rice
• handfuls of bok choy or preferred leafy vegetable

Instructions:

1. To begin, prepare the dressing by blending or processing all ingredients until smooth and creamy.
2. Get the grains and vegetables ready before you start cooking the steak. Since the beef cooks rapidly, you should have everything ready to go. In case you’d rather eat your vegetables raw, this is a simple process. I prepared my vegetables in the steak fat, so no more seasoning was required.
3. Add some salt and black pepper to the meat before cooking. Keep in mind that the miso dressing is already pretty salty and that we’ll be adding soy sauce on top of that.
4. After that, place a pan over high heat. In a skillet, melt 2 tablespoons of butter.
5. As a further step, activate your exhaust fan—you’ll want it running! When the butter has browned slightly (which it should do on its own if your pan is hot enough), stir in 1 teaspoon dark soy sauce.
6. Spread a layer of meat in the pan. When it touches the hot pan, it should sizzle loudly. If it doesn’t, the heat in the pan is insufficient. During those first 30–45 seconds, don’t touch the meat in any way. To achieve the desired results, sear it until it browns on one side.
7. Use the spatula to flip as many steak bites as you can. So long as the meat is being cooked, turn it over and over again. Add another 30 to 45 seconds of cooking time to achieve a nice sear on the exterior and a medium-rare interior.
8. If you want to cook the greens in the same pan as the steak bites and drippings, just scoop everything out. In a bowl, place some rice, steak bits, greens, and ginger miso sauce. Enjoy!