Miso and Ginger Shaking Beef

Substitute sirloin with rump or ribeye steak

  1. Pull the fat off the sirloin steaks and thinly slice into slivers.
  2. Heat a frying pan on a medium-high heat and dry fry the fat and julienned ginger matchsticks until crispy. Remove and set aside.
  3. Add the pak choi halves to the frying pan and stir fry for 1 minute on each side so they are still crunchy. Remove from the pan and cover to keep warm for serving.
  4. Slice the sirloin into 3cm cubes and remove any excess fat from the steak.
  5. Place the beef cubes in a bowl with the miso paste and toss together until well coated.
  6. Add the sirloin cubes to the same pan and cook on a high heat for about 4 minutes, tossing regularly to evenly brown the meat.
  7. Pour the honey and red wine vinegar over the beef, toss to coat and cook for a further minute until sticky.
  8. To serve, spoon the sticky beef and sauce over the pak choi and sprinkle over the crispy fat and ginger pieces.


  • 2 300g sirloin steak
  • 5cm piece of ginger, julienned
  • 2 Tbsp miso paste
  • 1.5 Tbsp honey
  • 1 Tbsp red wine vinegar
  • 2 baby pak choi, halved lengthways
General Info
Prep: 10 min
Cooking: 5 min
Ready In: 15 min
Servings: 2-3 people
Tips & Tricks

If you prefer, the baby pak choi can also be steamed.