You know the best thing about summer? Simple, Asian inspired dinners that can be whipped up in 30 minutes and served with loads of rainbow coloured veggies. That’s the best thing about summer.
We’re talking simple dishes that are quick enough for weeknights, but elegant enough for company. Because here’s the deal guys, in the middle of summer any and every night can be an entertaining night. These long warm evenings don’t last forever, so we gotta get out there and soak up summer and friendships. And all the baby roast veggies the summer can throw at you, right?
The secret to this 30 minute Asian beef is the sauce. Because isn’t the secret always the sauce? Mmmm K. So you’re gonna have to trust me on this sauce. It starts with some miso and some yogurt. But wait. Hear me out before you totally dismiss this idea. It’s definitely unorthodox, I’ll give you that. But something kind of magic happens when you mix that yogurt and miso together. The creaminess, the savoury umami-ness from the miso blend together, but what really ties it all together is the hit of sesame oil and the lime juice at the end.
I’m a food science and flavour nerd on a good day, and can often tell you how flavours complement or contrast each other and why. With this sauce, tho… it’s witch craft. I could not for the life of me figure out how this all works. It just does. And when weird flavour combos work, I think everyone should give them a try.
But before we go any further about how amazing this sauce is, let’s take a quick sec to admire them there baby beetroots, shall we?! ?? Oh… and how ’bout them little carrots too? See, when veggies and produce are this fresh, you just don’t have to fuss with stuff to make it look awesome. Besides, beef and beetroot… classic match made in heaven. And that earthy and nutty brown and wild rice is a solid decision to carry all that flavour to your face.
Clearly, this new dish is on heavy rotation at our house at the minute. But, there are still so many more summer dishes to fit in over our very short summer. But in the meantime, make this 30 minute Asian beef, and soak in summer time, kids.
30 Minute Asian Beef
- 1 8 oz steak
- 1 cup brown and wild rice mix
- 10 baby beetroot
- 10 baby rainbow carrots
- 2 Tbsp olive oil
For the Sauce
- 1/2 cup 125ml Greek yogurt
- 2 Tbsp brown miso paste
- 1 Tbsp toasted sesame oil
- squeeze of half a lime
- Cook the rice according to the package instructions.
- Preheat the oven to 200c
- Cut the baby veggies in half and coat with the olive oil and sprinkle with salt and pepper.
- Wrap in foil and roast in the preheated oven until cooked through. About 20 minutes.
- Meanwhile make the sauce.
- Whisk all the sauce ingredients in a bowl and season to taste.
- Cook the steaks on the grill or in a pan for about 2 minutes per side for medium rare.
- Serve over the rice, with the veggies and drizzle with the sauce.