Shaved beef with gin­ger, gar­lic and chilli soy

donna hay - - Inspired Eye Fillet -

600g beef eye fil­let, trimmed

6cm-piece gin­ger, sliced

1 stick cin­na­mon

2 star-anise

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.

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