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Ingredients

2 teaspoons white miso paste
3 teaspoons finely grated fresh ginger
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
500g beef rump steak, trimmed, cut into thin strips
1 red onion, cut into wedges
3 teaspoons salt-reduced soy sauce
150g (3/4 cup) raw buckwheat
300g frozen edamame, blanched, podded
1 large carrot, peeled, coarsely grated
200g grape tomatoes, halved
1/3 cup chopped fresh herbs (coriander and parsley)

Method

Step 1 Combine miso paste, 2 teaspoons ginger, 1 tablespoon rice vinegar and 1 teaspoon sesame oil in a large shallow glass or ceramic dish. Add the steak. Turn to coat. Cover and set aside for 30 minutes to marinate. Thread steak and onion onto 12 metal or soaked bamboo skewers. Discard leftover marinade.
Step 2 Combine the remaining ginger, vinegar, oil and soy sauce in a bowl. Set aside.
Step 3 Cook the buckwheat in a saucepan of boiling water for 10 minutes or until al dente. Refresh under cold running water. Drain.
Step 4 Preheat a barbecue grill or chargrill on medium-high heat. Spray skewers lightly with oil. Cook, turning, for 5-6 minutes for medium or until cooked to your liking.
Step 5 Combine the cooked buckwheat, edamame, carrot, tomato, herbs and dressing in a large bowl. Toss to combine. Serve skewers with edamame salad.

Miso beef skewers with edamame salad

How to make Miso beef skewers with edamame salad

Ingredients

Method