Star Anise Beef and Noodle Salad
Ingredients
BEEF
1kg (1-2 pieces) thin flank beef
2 tablespoons peanut oil
2 cups water
½ soy sauce
½ cup Shao Hsing (rice wine)
1 long strip (10-15cm) orange zest
2 tablespoons sugar
2 whole star anise
1 cinnamon stick
4 spring onion, trimmed and chopped
6cm piece fresh ginger, peeled and chopped
VEGETABLES AND NOODLES
2 medium bulbs fennel, sliced
1 large carrot, peeled and cut into sticks (6cm by 0.5cm)
300g thin, tender green beans, trimmed
1 cup mung bean sprouts
4 bundles flat dried-egg noodles
DRESSING
2 spring onion trimmed and finely chopped
1 large clove of garlic, crushed with a little salt
Small piece fresh ginger, peeled and finely chopped
Juice and zest of 1 orange
4 tablespoons soy sauce
Pinch sugar
½ tablespoon freshly ground black pepper
3 tablespoons peanut oil
3 tablespoons sesame oil
½ cup fresh coriander leaves to garnish
Description
Cheaper cuts of meat are always suitable for marinating and long, slow cooking. Ask your butcher for a thin flank steak, a tasty, circular piece of meat that is tender when cooked in marinating juices for this recipe. There are several stages to it, but none of them is time consuming, and the flavours that hint at northern Asian cooking are evident in the vegetables, flat noodles and delicious star anise aromas of the beef.
Method
Cut the meat lengthwise with the grain into long strips around 8cm wide (you should get two strips from each piece). Heat a large frying pan and add the oil. Over a high heat sear the meat briefly on all sides until brown then pat dry with paper towels.
Bring the remaining beef ingredients to a simmer in a large pan and add the seared beef strips. Simmer for an hour and a half, turning frequently, until tender. If the liquid seems to dry up, just add a little water. Allow the beef to cool in the liquid.
To prepare the vegetables, bring a pan of salted water to the boil. Plunge the fennel into the water for one minute to blanch. Remove from the heat, strain well, cool in iced water and reserve.
Repeat this process with the carrot, blanching for two minutes. Repeat again with the beans, which will need only one minute and must be cooled in ice water to retain their bright green colour.
Trim ends of the sprouts if necessary.
To cook the noodles, bring a pan of salted water to the boil and add the noodles, boiling for three minutes or according to the instructions on the packet. Drain well.
Mix together all ingredients for the dressing except the coriander leaves.
To assemble the salad, place the noodles on a large platter. Scatter the vegetables on top. Cut the strips of meat into thin slices and place over the centre of the vegetables. Pour the dressing over and sprinkle with the fresh coriander leaves.
Categories
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