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A classic recipe everyone should have in their repertoire.

Star anise-poached beef and Sichuan cucumber salad


You could reserve the flavoursome broth used to poach the beef and serve it on the side, or freeze it and use it as a base for Chinese-style soups.

You'll need

2 telegraph cucumbers, halved lengthways, seeds removed 2 tsp Sichuan peppercorns 50 ml sesame oil 1 tbsp chilli oil 1 cup (loosely packed) coriander   Star anise-poached beef 30 ml peanut oil 430 gm piece of beef fillet 2 litres (8 cups) beef stock 60 ml (¼ cup) dark soy sauce 6 star anise 1 cassia quill

Method

  • 01
  • For star anise-poached beef, heat peanut oil in a large frying pan over high heat, add beef fillet and brown well all over (3-4 minutes), then transfer to a plate lined with absorbent paper, set aside. Meanwhile, combine stock, soy sauce and spices in a saucepan, season to taste and bring to the simmer over medium heat. Add beef, reduce heat to low, simmer until medium-rare (12-15 minutes), remove beef (broth can reserved for another use).
  • 02
  • Cut cucumber into 5cm-long batons, place in a bowl, combine with 2 tsp sea salt and mix well. Stand for 15 minutes, then rinse under cold running water and pat dry with absorbent paper, set aside. Meanwhile, dry-roast peppercorns in a small saucepan over medium-high heat until fragrant (1 minute), then combine with cucumber, oils and coriander.
  • 03
  • Divide cucumber salad among plates, place thinly sliced beef on top, serve immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Apr 2010

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