Shaved beef with ginger, garlic and chilli soy
600g beef eye fillet, trimmed
6cm-piece ginger, sliced
1 stick cinnamon
2 whole dried chillies
4 dried shiitake mushrooms
1½ cups (375ml) water
1½ cups (375ml) Chinese cooking wine (shaoxing)
¾ cup (180ml) soy sauce
¼ cup (55g) caster (superfine) sugar
8 cloves garlic, thinly sliced
1 teaspoon Chinese black vinegar
¼ cup (60ml) vegetable oil amaranth leaves+ and micro (baby) red radishes, to serve
Tightly wrap the beef in plastic wrap and freeze for 30 minutes or until firm.
Place the ginger, cinnamon, star-anise, chillies, shiitake, water, cooking wine, soy sauce, sugar and half of the garlic in a large saucepan over high heat and bring to the boil. Reduce heat to medium and cook for 10 minutes. Strain the liquid into a medium bowl, add the black vinegar and keep warm.
Heat the vegetable oil in small non-stick frying pan over high heat. Add the remaining garlic and cook for 30 seconds. Remove the garlic with a slotted spoon and set aside, reserving the oil.
Remove the beef from the freezer and, using a sharp knife, very thinly slice and divide between 4 plates. Spoon over the dressing and top with the garlic, reserved garlic oil, amaranth leaves and radish to serve. SERVES 4.
+ Amaranth leaves are available from Asian supermarkets.