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!
Miso Beef Salad
Miso Beef Salad
with roasted sweet potato, green beans & edamame
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Asian Dressing
- Beef
- Edamame Beans
- Free-Range Beef Schnitzel (without crumb)
- Fresh Coriander
- Fresh Ginger
- Green Beans
- Low Fat Plain Yoghurt
- Miso Paste
- Mixed Sesame Seeds
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
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 - 250g
Fresh Ginger - 10g
Fresh Coriander - 4g
Green Beans - 80g
Salad Leaves - 20g
Miso Paste - 5ml
Asian Dressing - 25ml
Low Fat Plain Yoghurt - 30ml
Mixed Sesame Seeds - 5ml
Edamame Beans - 40g
Free-range Beef Schnitzel (without crumb) - 150g
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 - 500g
Fresh Ginger - 20g
Fresh Coriander - 8g
Green Beans - 160g
Salad Leaves - 40g
Miso Paste - 10ml
Asian Dressing - 50ml
Low Fat Plain Yoghurt - 60ml
Mixed Sesame Seeds - 10ml
Edamame Beans - 80g
Free-range Beef Schnitzel (without crumb) - 300g
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 - 750g
Fresh Ginger - 30g
Fresh Coriander - 12g
Green Beans - 240g
Salad Leaves - 60g
Miso Paste - 15ml
Asian Dressing - 75ml
Low Fat Plain Yoghurt - 90ml
Mixed Sesame Seeds - 15ml
Edamame Beans - 120g
Free-range Beef Schnitzel (without crumb) - 450g
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 - 1kg
Fresh Ginger - 40g
Fresh Coriander - 15g
Green Beans - 320g
Salad Leaves - 80g
Miso Paste - 20ml
Asian Dressing - 100ml
Low Fat Plain Yoghurt - 125ml
Mixed Sesame Seeds - 20ml
Edamame Beans - 160g
Free-range Beef Schnitzel (without crumb) - 600g
Woolies Products in this dish
