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Photo of Miso marinated beef with ginger carrot mash by WW

Miso marinated beef with ginger carrot mash

Total Time
1 hr 15 min
15 min
30 min
A few classic Japanese ingredients can transform a basic steak and mash meal into an asian flavour sensation


Miso paste

1 tbs

Mirin seasoning

2 tbs

Reduced salt soy sauce

2 tbs


1 clove(s), crushed

Beef fillet (tenderloin), raw

400 g, fat trimmed (buy 500g)


500 g

Orange sweet potato (kumara)

300 g, chopped

Sesame oil

2 tsp

Fresh ginger

1 tbs

Green shallot(s)

4 individual, thinly sliced


  1. Combine miso, mirin, soy sauce and garlic in a shallow glass or ceramic dish. Add steaks and turn to coat. Cover and refrigerate for 30 minutes.
  2. Boil, steam or microwave carrot and sweet potato until tender. Drain.
  3. Meanwhile, preheat a chargrill or barbecue over high heat. Cook steaks for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes.
  4. Heat oil in a medium saucepan over medium heat. Cook ginger and shallots, stirring, for 1 minute or until fragrant. Add carrots and sweet potato and stir to combine. Remove from heat. Using a fork, roughly mash carrot mixture. Season with salt and freshly ground black pepper. Drizzle steaks with any pan juices and serve with mash.


Popular in Japanese soups and stews, miso is a salty paste made from fermented soy beans. Find it in the Asian section of most supermarkets or from Asian grocery stores.