Miso Roasted Beef Tri-Tip with Udon Noodles & Mixed Mushrooms

 

beef tri tip recipe

The Curious Cuts Beef Tri Tip is the prize cut of the rump. This soft and tasty cut loves a quick roast, to be cut into skinny steaks, rubbed with spices, or stir-fried.

INGREDIENTS:

METHOD

  1. Preheat the oven to 200°C. Bring a large pot of salted water to the boil. In a medium-size mixing bowl, add the miso paste, mirin, tamari, sesame oil and a 1/2 cup of water, mix together well.
  2. Trim some of the excess fat from the tri-tip then place in the miso marinade. Coat well and marinate for at least 10 mins.
  3. In a large frying pan on high heat, drizzle 1 tbsp grapeseed oil. Before searing, remove excess marinade from meat. Reserve the remaining marinade.
  4. Once the pan is hot, sear the beef for 6-8 mins until golden brown, cooking for a minute on each side before turning. Place the tri-tip on a baking tray lined with baking paper then brush over some more of the marinade. Cook in the oven for about 20 mins until golden brown and just cooked through.
  5. Meanwhile, finely slice the mushrooms. Top and tail the sugar snap peas and devein them. Finely slice the shallots, reserving a small handful of the green stems for garnish. Bring a large frying pan to high heat, drizzle 1 tbsp grapeseed oil and sauté the shallots and mushrooms for about 3 mins until golden. Add the remaining marinade and bring to the boil. Remove from heat and set aside.
  6. Once cooked, remove beef from the oven and rest for at least 10 mins before finely slicing. Place noodles and sugar snaps in the boiling water for about 2 mins or as per packet instructions. Drain and add to the mushroom pan then stir well. Squeeze over the juice of a lemon and more water if necessary. Sprinkle the sesame seeds and chilli then top with the sliced beef.

Cooking time: 40 mins
Serves: 6

Ingredients for Miso Roasted Beef Tri-Tip with Udon Noodles & Mixed Mushrooms

Miko - Miso Soybean Paste - Shiro (500g)

$6.99 ea