Put a large pan of salted water on to boil. Scrub
the potatoes and chop them into small, bite-size
chunks. Add them to the pan of boiling water.
Simmer for 5 mins.
While the potatoes simmer, measure 1 tbsp miso
paste into a small bowl. Add 1 tbsp rice vinegar.
Crush the garlic cloves and stir them in. Squeeze
in the juice from the lemon. Stir in 1 tbsp oil to
make a marinade.
Pop the steaks in a dish. Pour over the miso
marinade and turn them to coat. Set aside to
marinate while you prepare the veg.
Drain the potatoes and shake them in the
colander to rough up the edges. Set aside. Fill the
pan with water, add a pinch of salt, cover and bring
to the boil again.
Trim the ends from the French beans and set the
beans aside. Trim the roots off the spring onion
and finely slice it, white and green parts. Set aside
Put a wok or deep frying pan over a medium heat.
Add 1 tbsp oil and the potatoes. Fry for 10-15 mins,
stirring often, till golden brown.
While the potatoes fry, put a frying pan on a high
heat for 3 mins. Add the steaks. Fry for 3-5 mins
on each side (depending on how well done
you like your steaks). Transfer them to warm
plate or board and loosely cover with foil.
Leave the steaks to rest.
The water in the pan should be boiling by now.
Add the French beans and simmer for 2 mins,
then drain them.
Arrange the steaks on 2 warm plates with the
chipped new potatoes and French beans. Garnish
with the sliced spring onion to serve.