Japanese Miso‑Glazed Steak Fajita

Ingredients

• 450 g Beef sirloin steak
• 2 tbsp White miso paste
• 1 tbsp Honey
• 1 tbsp Soy sauce (gluten‑free if needed)
• 1 tsp Rice vinegar
• 1 tsp Fresh ginger, grated
• 1 clove Garlic, minced
• 150 g Shiitake mushrooms, sliced
• 200 g Bok choy, chopped
• 9 leaves Romaine lettuce leaves
• 1 tbsp Olive oil
• to taste Black pepper(optional)
• to taste Salt(optional)

Instructions

1. 1

   In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, grated ginger, and minced garlic to form the glaze.

2. 2

   Pat the steak dry, season lightly with salt and black pepper, then brush both sides with half of the miso glaze. Let rest for 5 minutes.

3. 3

   Heat a skillet over medium‑high heat, add olive oil, and sear the steak 3‑4 minutes per side for medium‑rare (adjust time for desired doneness). Remove steak, let rest 5 minutes, then slice thinly against the grain.

4. 4

   In the same skillet, add sliced shiitake mushrooms and cook 2‑3 minutes until browned. Add chopped bok choy and the remaining miso glaze, stir‑fry 3 minutes until vegetables are tender‑crisp.

5. 5

   Assemble each lettuce cup by placing a few strips of steak, then topping with the mushroom‑bok choy mixture. Serve immediately.