27 January 2012

STAR ANISE BEEF & ASIAN SALAD

STAR ANISE MARINATED BEEF

• 1kg flank or skirt steak (well trimmed of fat and sinew)
• 2 tablespoons olive oil
• 2 cups water
• ½ cup soy sauce
• ½ cup Shaoxing wine (Chinese rice wine)
• 2 tablespoons sugar
• 2 whole star anise
• 1 cinnamon stick
• strip of orange rind
• 2 slices fresh ginger
• 1 small onion, sliced

Cut the meat into two strips lengthwise. Heat the oil to very hot in a frying pan and brown the strips on all sides. Drain on a paper towel. Bring all the remaining ingredients to a simmer in a deep wide saucepan. Add the browned beef strips and simmer very slowly over a low heat for 90 minutes, until the beef is very tender. Leave to cool in the liquid. Refrigerate until needed. To serve, take the cold meat from the broth, and slice across the grain into neat slices. Arrange the meat on a serving platter alongside the salad (recipe below) and pour some of the salad dressing over the meat to keep it moist. Serves 6. Wine match: A summer rosé.

FENNEL, BEAN AND SNOWPEA SALAD.

• 2 bulbs fennel
• 300g beans, trimmed
• 300g snowpeas
• 2 cups light vegetable stock
• 2 spring onions, finely sliced
• 1 small piece of fresh ginger, finely chopped
• 1 tbsp soy sauce
• 1 orange, grated rind and juice
• 2 tablespoons sesame oil
• 4 tablespoons olive oil Trim and slice the fennel bulbs thinly. Bring the stock to a simmer and add the fennel to simmer for 5 minutes. Add the beans and snowpeas and continue to simmer for 2 minutes so they remain a little crisp. Drain well. Make a dressing by whisking together the spring onions, garlic, ginger, soy sauce, orange rind and juice, sesame oil and olive oil. To serve: Pile the fennel or celery onto a serving plate, and sprinkle over half the dressing. Serves 8.

Pic by ELizabeth Clarkson