review

Review of the Miso Butter Steak with Shitakes and Asparagus (posted last week):

Meat was not as Brown on the outside as I like. I'll figure out a solution for that. *i cooked in olive oil instead of cooking spray.... maybe that was the reason

I have never used miso and found out I LOVE it!

Rice..... sticking to adding nothing to it next time.

Asparagus and shitake recipe was perfect!!!

Overall great dinner smile emoticon

Shitake and Asparagus:
Roasted Asparagus and Shitake Mushrooms

1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
12 ounces asparagus, trimmed
4 ounces shiitake mushroom caps, sliced
1 1/2 teaspoons lower-sodium soy sauce

PREPARATION

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

1 cup uncooked instant brown rice

2 tablespoons unsalted butter, softened

1 tablespoon white/yellow miso (soybean paste)

1 pound sirloin steak, trimmed and cut into 1-inch pieces

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cooking spray

2 tablespoons thinly sliced green onions

1 tablespoon rice vinegar

1 teaspoon dark sesame oil

Roll Out The Red Carpet for These Recipes

Preparation

1. Cook rice according to package directions.

2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.