Miso steak with noodle salad

Looking for a quick, nutritious dish for busy days? Try our speedy, easy miso steak with a noodle and veg salad – it’s healthy, low in calories and tastes great

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 396
  • fat 13g
  • saturates 4g
  • carbs 36g
  • sugars 0g
  • fibre 9g
  • protein 30g
  • salt 1.1g


  • 2 garlic cloves, crushed
  • 1tsp ginger
  • 2 sirloin steaks (about 375g), trimmed of all visible fat, then cut into strips
  • 1 1/2 tbsp brown miso paste
  • 320g broccoli, stems thickly sliced, florets left whole
  • 3 wholemeal noodles (132g dry weight)
  • 1 1/2 tbsp brown miso paste
  • 2tbsp lemon juice
  • 3tbsp cider vinegar
  • 2 tbsp ginger finely chopped
  • 1 1/2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 carrots (150g), cut into matchsticks
  • 4 tomatoes, cut into wedges
  • 1tbsp sesame seeds


  1. For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.

  2. For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.

  3. For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.

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