The miso glaze recipe is here. I deviated a little as I usually do. I used garlic instead of ginger and Taiwanese cooking wine instead of mirin. It came out good, even though the sirloin I bought from Vons wasn't as good as expected. I deglazed with a little red wine and cooked the carrots and bok choy in the sucs. Served on a warm plate with sesame seeds added as the last touch.
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