Marinated Miso Beef with Chips and Slaw

Steps

1. Cook chips Preheat oven to 230ºC. Preheat BBQ grill or hot plate to medium (if using). Pat chips dry and toss on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, or until golden brown and crunchy. Turn once during cooking, to ensure even cooking.
2. Marinate beef Pat beef dry, then use your fingers to massage in the first measure of miso paste. Set aside. Keep some beef plain for fussier little foodies
3. Prep mayo and slaw In a small bowl, whisk together all miso mayo ingredients. Thinly slice bok choy, then grate carrots and pear. Add to a medium bowl. Just before serving, drizzle with olive oil, toss to coat and season.
4. Cook beef Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Reduce heat if miso starts to burn. Alternatively, cook on BBQ.
5. Rest beef Remove beef from pan, cover and rest for 3-4 minutes. Slice thinly against the grain and reserve any resting juices.
6. Serve chips with slaw, beef, any resting juices and miso mayo on the side. Serve plain sweet chilli mayo for little foodies.