eCook Meal
Miso Beef Salad
with roasted sweet potato, green beans & edamame
A bed of fresh salad leaves is adorned with juicy beef slices, sweet potato half-moons, crunchy green beans, and dots of edamame. Sprinkled with toasted sesame seeds and served with a next level ginger-miso & yoghurt dressing. And the best part? It’s quick sticks, too!
Serving guide
Choose your portion size.
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisp, 20-25 minutes (shifting halfway).
PREP STEP
Peel and grate the Ginger. Rinse and pick the coriander. Rinse, trim, and halve the green beans. Rinse and roughly shred the salad leaves.
BEST DRESSED GOES TO: MISO!
In a small bowl, loosen the miso paste with the Asian dressing. Add the Yoghurt, the grated ginger (to taste), and seasoning. Loosen with a splash of water. Set aside.
JUST SAY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOING GREEN
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. In the final 1-2 minutes, add the edamame beans. Remove from the pan and season.
JUICY & TENDER
Return the pan to a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste in a knob of butter (optional). Remove from the pan, slice, and season.
ALL TOGETHER NOW
Make a bed of the shredded salad leaves. Scatter over the sweet potato half-moons, the green beans, the edamame, and the schnitzel slices. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Serve with the miso dressing. Delish, Chef!
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisp, 20-25 minutes (shifting halfway).
PREP STEP
Peel and grate the Ginger. Rinse and pick the coriander. Rinse, trim, and halve the green beans. Rinse and roughly shred the salad leaves.
BEST DRESSED GOES TO: MISO!
In a small bowl, loosen the miso paste with the Asian dressing. Add the Yoghurt, the grated ginger (to taste), and seasoning. Loosen with a splash of water. Set aside.
JUST SAY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOING GREEN
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. In the final 1-2 minutes, add the edamame beans. Remove from the pan and season.
JUICY & TENDER
Return the pan to a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste in a knob of butter (optional). Remove from the pan, slice, and season.
ALL TOGETHER NOW
Make a bed of the shredded salad leaves. Scatter over the sweet potato half-moons, the green beans, the edamame, and the schnitzel slices. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Serve with the miso dressing. Delish, Chef!
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisp, 25-30 minutes (shifting halfway).
PREP STEP
Peel and grate the Ginger. Rinse and pick the coriander. Rinse, trim, and halve the green beans. Rinse and roughly shred the salad leaves.
BEST DRESSED GOES TO: MISO!
In a small bowl, loosen the miso paste with the Asian dressing. Add the Yoghurt, the grated ginger (to taste), and seasoning. Loosen with a splash of water. Set aside.
JUST SAY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOING GREEN
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. In the final 1-2 minutes, add the edamame beans. Remove from the pan and season.
JUICY & TENDER
Return the pan to a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste in a knob of butter (optional). Remove from the pan, slice, and season.
ALL TOGETHER NOW
Make a bed of the shredded salad leaves. Scatter over the sweet potato half-moons, the green beans, the edamame, and the schnitzel slices. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Serve with the miso dressing. Delish, Chef!
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisp, 25-30 minutes (shifting halfway).
PREP STEP
Peel and grate the Ginger. Rinse and pick the coriander. Rinse, trim, and halve the green beans. Rinse and roughly shred the salad leaves.
BEST DRESSED GOES TO: MISO!
In a small bowl, loosen the miso paste with the Asian dressing. Add the Yoghurt, the grated ginger (to taste), and seasoning. Loosen with a splash of water. Set aside.
JUST SAY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOING GREEN
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. In the final 1-2 minutes, add the edamame beans. Remove from the pan and season.
JUICY & TENDER
Return the pan to a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste in a knob of butter (optional). Remove from the pan, slice, and season.
ALL TOGETHER NOW
Make a bed of the shredded salad leaves. Scatter over the sweet potato half-moons, the green beans, the edamame, and the schnitzel slices. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Serve with the miso dressing. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.14
for 4 servings · R49.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Miso Paste needs 20 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Asian Dressing needs 100 mlAsian Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Miso Beef Salad?
The preparation time for Miso Beef Salad with roasted sweet potato, green beans & edamame is between 20 and 25 minutes.
What is the total time required to make Miso Beef Salad with roasted sweet potato, green beans & edamame?
The total time required to make Miso Beef Salad with roasted sweet potato, green beans & edamame is between 30 and 35 minutes.
How many servings does Miso Beef Salad provide?
4 servings
What are the main ingredients in Miso Beef Salad?
Asian Dressing, Beef, Beef Schnitzel (without crumb), Edamame Beans, Fresh Coriander, Ginger, Green Beans, Miso Paste, Mixed Sesame Seeds, Salad Leaves, Sweet Potato, Yoghurt
What is the nutritional information of Miso Beef Salad?
Calories: 631, Carbs: 62 grams, Fat: grams, Protein: 47.3 grams, Sugar: 25 grams, Salt: 458 grams
How do I prepare Miso Beef Salad?
PREP STEP: Peel and grate the ginger. Rinse and pick the coriander. Rinse, trim, and halve the green beans. Rinse and roughly shred the salad leaves. GOING GREEN: Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until cooked al dente, 3-4 minutes. In the final 1-2 minutes, add the edamame beans. Remove from the pan and season. ALL TOGETHER NOW: Make a bed of the shredded salad leaves. Scatter over the sweet potato half-moons, the green beans, the edamame, and the schnitzel slices. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Serve with the miso dressing. Delish, Chef! BEST DRESSED GOES TO: MISO!: In a small bowl, loosen the miso paste with the Asian dressing. Add the yoghurt, the grated ginger (to taste), and seasoning. Loosen with a splash of water. Set aside. JUST SAY SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisp, 20-25 minutes (shifting halfway). JUICY & TENDER: Return the pan to a medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste in a knob of butter (optional). Remove from the pan, slice, and season.
What should be prepared from my kitchen to make Miso Beef Salad?
Asian Dressing, Beef, Beef Schnitzel (without crumb), Edamame Beans, Fresh Coriander, Ginger, Green Beans, Miso Paste, Mixed Sesame Seeds, Salad Leaves, Sweet Potato, Yoghurt
How many calories does Miso Beef Salad have?
631 calories
How much fat content does Miso Beef Salad have?
grams