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Recipe Of The Week: Miso, Beef And Vegetable Soup
This soup has healing powers from a unique and spicy broth, tender steak, and loads of vitamin and antioxidant bearing vegetables. Slurp this down and support your immune system so you don’t get off track in the off-season.
16 ounces sirloin steak
1 32-ounce container miso soup/broth
1 1/2 cups baby broccoli, stocks and florets, chopped
1 cup shredded carrots
1 cup green beans, rough chopped
3 cups kale, rough chopped
1 heaping tablespoon minced garlic
1 tablespoon hot sauce
2 teaspoons ground fresh ginger
1 1/2 tablespoons olive oil
salt and pepper for seasoning
1. Heat grill to medium high.
2. Place the steak on a large cutting board and cover with saran wrap. Using a meat mallet, pound the steak to about half the original thickness. Season the steak with 1/2 tablespoon of the olive oil and a generous amount of salt and pepper.
3. Grill steak 1-2 minutes per side, creating a char on the outside but keeping rare on the inside. Remove from the grill and let rest for 5 minutes.
4. In the meantime, in a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and sauté 1 minute. Then add the hot sauce and ginger and let cook another 30 seconds, until fragrant.
5. Add the broccoli, carrots, green beans and kale and sauté for about 5 minutes until the vegetables begin to soften.
6. Pour the miso broth into the pot with the vegetables and cook until the mixture begins to simmer. Remove from the heat.
7. Slice the steak into thin pieces and add to the soup. The heat in the broth will continue to cook the steak.
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