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1
In a medium bowl combine the soy sauce, sesame oil, mirin, sugar and 2 tablespoons of the minced garlic.
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2
Add the sliced beef and toss to make sure all the beef is coated in the marinade.
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3
Cover and marinate in refrigerator for at least 30 minutes or up to overnight.
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4
Heat 3 tablespoons of the canola oil in a medium saucepan set over medium heat.
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5
Add the onions and saute until softened and translucent, 3 to 4 minutes.
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6
Add the remaining 2 cloves chopped garlic and continue to saute for 1 to 2 minutes.
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7
Add the miso paste and cook another 2 minutes.
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8
Add the beef broth, 3 tablespoons of the butter, cayenne and lime juice.
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9
Stir until combined and bring to a gentle bubble, 2 to 3 minutes.
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10
Place the liquid in a blender and blend to emulsify.
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11
Bring a large pot of salted water to a boil.
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12
Remove the beef from the marinade and place on a paper-towel-lined plate.
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13
Pat dry.
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14
Heat 3 tablespoons of the canola in large saute pan set over high heat.
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15
Sear the beef until browned and the edges are caramelized, 3 to 4 minutes.
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16
Reserve on a plate.
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17
Heat the remaining 3 tablespoons canola oil in a large saute pan set over medium heat.
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18
Add the kale and saute until wilted, about 3 minutes.
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19
Add the snow peas and scallions and saute for 3 to 4 minutes.
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20
While the vegetables cook, add the pasta to the boiling water and cook until al dente, about 5 minutes.
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21
Drain the pasta and reserve the cooking water.
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22
Pour the pasta into the pan with the vegetables.
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23
Add the sauce from the blender and the remaining 3 tablespoons butter, plus 1/2 cup of the pasta water.
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24
Flip and stir the pasta over medium heat until the liquid thickens enough to coat the pasta and vegetables, 2 minutes.
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25
Transfer the pasta to serving bowls and serve with a few pieces of beef arranged alongside the pasta.
