Miso Beef Noodles Recipe

Whenever I post a video recipe, its always nice when theres a story behind the dish. This usually involves me explaining where its from, what its called, and how my version differs from the original. Well, with this miso beef noodles recipe, I got nothing for you. Here, I simply threw a bunch of my favorite ingredients, and flavors together, and enjoyed it so much, that I decided to share.

I pride myself on my use of leftovers, and Im constantly trying to impress Michele with my ability to reimagine recently made dishes, and some of my best work in that area has featured cut up, already roasted meat, which Ive turned into a pasta or noodles. So, thats sort of what I was going for here, except I cooked the beef from scratch, specifically for this. Im sure we could get something similar by cutting up the beef first, and then browning it, before making the sauce as shown, but something tells me it wouldnt be quite the same. How? No idea. Thats the mysterious nature of food that still excites me, even at this advanced age. That aside, as I said in the video, if youve not yet discovered the magic of miso, this is a great way to get familiar. So, for that reason alone, I really hope you give this a try soon. Enjoy!

Ingredients

For the Miso Beef Sauce:

• 1/3 cup red miso paste
• 3 tablespoons maple syrup
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon sriracha hot sauce, or to taste
• 2 1/4 pounds boneless beef chuck roast
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 2/3 cup water

For the Noodle Dish:

• 3 cups water
• 1 cup sliced red bell peppers
• 1/2 cup sliced green onions, plus more to garnish
• 3 cups sliced bok choy
• 1/4 cup chopped cilantro
• 1 teaspoon cornstarch (optional)
• 2 teaspoons water to mix with cornstarch
• 8 ounces bucatini (or any other noodle or pasta)

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In a mixing bowl, combine red miso paste, maple syrup, rice vinegar, soy sauce, garlic powder, black pepper, kosher salt, and sriracha. Whisk until smooth.

Step 3: Add the beef to the bowl and coat thoroughly on both sides. Poke the beef all over with a fork to help the marinade soak into the meat.

Step 4: In a braising pan, spread the sliced onions and minced garlic evenly. Place the beef on top of the onions and pour the sauce mixture over it. Add 2/3 cup water around the meat.

Step 5: Transfer the pan to the preheated oven and roast for 1 hour. After an hour, remove the pan, flip the beef, and spoon the pan drippings over the top. Return to the oven and roast for another hour.

Step 6: Cover the pan and continue roasting for 1 more hour. Afterward, remove from the oven and let cool.

Step 7: Spoon the caramelized onions over the meat, cover, and refrigerate overnight. (Optional: You can skip the overnight refrigeration step and continue the recipe right away.)

Step 8: The next day, cut the cold beef into 1/2-inch pieces and return them to the pan. Add 3 cups of water, place the pan over high heat, and bring it to a simmer. Simmer, stirring occasionally, until the meat is tender, about 45 minutes.

Step 9: Stir in the red bell peppers, green onions, and bok choy. Raise the heat to medium and cook until the vegetables are tender, about 5-10 minutes.

Step 10: Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook until tender yet firm to the bite, about 9-12 minutes.

Step 11: In a small bowl, mix cornstarch with 2 teaspoons of water. Stir this into the sauce (only if you want a thicker sauce) and cook for about 1 minute, stirring constantly.

Step 12: Using tongs, transfer the cooked noodles to the pan with the beef and vegetables. Toss everything to combine.

Step 13: Serve immediately, garnishing with cilantro and green onions, if desired.

Nutrition Facts