Brown rice, rare roast beef, sprout and miso salad
1 tsp, seasoning
Cooked brown rice
½ cup(s), (85g)
Deli-sliced roast beef
45 g, (Buy 50g), fat trimmed, sliced
40 g, halved lengthways
¼ medium, thinly sliced
½ medium, cut into ribbons
½ cup(s), (25g)
- Whisk miso, mirin and lemon juice in a 2-cup (500ml) capacity glass jar or container with a tight-fitting lid.
- Layer rice, beef, snow peas, capsicum, carrot and sprouts over dressing in jar. Seal with lid and refrigerate.
- When ready to serve, stand jar at room temperature for about 15 minutes to allow the dressing to soften. Transfer salad to a bowl and toss to coat with dressing.