Five Spice Beef and Sesame Dressing Recipe
Summary
Preparation Time25 MinCooking Time45 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings2
Interest GroupGourmet
Ingredients
| 500 g/1 lb 2 oz stewing or braising steak | ||
| Spring onions | 2 Large, chopped (FOR THE CASSEROLE) | |
| 5cm/2in piece fresh root ginger, peeled and sliced | ||
| 3 tbsp clear rice wine or cider vinegar | ||
| Five spice powder | 1 Tablespoon (FOR THE CASSEROLE) | |
| 1.4 litres/2 1/2 pints hot beef stock | ||
| Light soy sauce | 3 Tablespoon (FOR THE CASSEROLE) | |
| Dark soy sauce | 2 Tablespoon (FOR THE CASSEROLE) | |
| Sea salt | 1 Teaspoon (FOR THE CASSEROLE) | |
| 2 tbsp soft dark brown sugar | ||
| 1 tbsp sesame paste or tahini paste | ||
| Juice 1/2 lemon | ||
| Garlic | 1 Clove (5gm), crushed (FOR THE SPICY SESAME OIL DRESSING) | |
| Water | 1 Tablespoon (FOR THE SPICY SESAME OIL DRESSING) | |
| Groundnut oil | 1 Tablespoon (FOR THE SPICY SESAME OIL DRESSING) | |
| Light soy sauce | 1 Tablespoon (FOR THE SPICY SESAME OIL DRESSING) | |
| 1/2 tsp chilli flakes | ||
| Spring onion | 1 Large, finley sliced (FOR THE GARNISH) | |
| Red chilli | 1 Medium, deseeded (FOR THE GARNISH) | |
| 1 small handful coriander, leaves and stalks, finely chopped | ||
| Toasted black and white sesame seeds chilli oil | ||
| 1 tbsp Sichuan peppercorns | ||
Directions
MAKING
1. In a casserole dish, add in all the ingredients, cover and let it cook over a medium heat for 45 minutes.
2. Remove beef onto a platter and cool
3. Slice using a carving knife, along the grain.
4. Arranging the slices on a plate.
5. Cover and refrigerate for about 15 minutes.
6. In a blender add in all the ingredients for the dressing and blend well.
SERVING
7. Drizzle dressing over the beef slices.
8. Garnish with the spring onion, chilli and coriander and toasted seeds.
9. Drizzle chilli oil.
10. Sprinkle crushed Sichuan peppercorns that have been dry-roasted in a pan until fragrant.
1. In a casserole dish, add in all the ingredients, cover and let it cook over a medium heat for 45 minutes.
2. Remove beef onto a platter and cool
3. Slice using a carving knife, along the grain.
4. Arranging the slices on a plate.
5. Cover and refrigerate for about 15 minutes.
6. In a blender add in all the ingredients for the dressing and blend well.
SERVING
7. Drizzle dressing over the beef slices.
8. Garnish with the spring onion, chilli and coriander and toasted seeds.
9. Drizzle chilli oil.
10. Sprinkle crushed Sichuan peppercorns that have been dry-roasted in a pan until fragrant.
Chef
