Grilled intercostals with soy, sesame and ginger and cold noodles

Intercostals are the super-tasty meat between the ribs.

You'll need

4 beef intercostals 250 gm charcoal noodles (see note) To serve: toasted sesame seeds   Soy, sesame and ginger dressing 80 ml (1/3 cup) light soy sauce 1½ tsp finely grated ginger ½ tsp sesame oil 2 tsp Chinkiang vinegar (see note) 1 spring onion, thinly sliced


  • 01
  • Grill steaks over medium-high heat, turning occasionally, until cooked to your liking (15-20 minutes for medium). Set aside to rest (10 minutes).
  • 02
  • Cook noodles in a saucepan of boiling water until al dente (2-3 minutes), then drain, refresh in cold water and drain well. Set aside.
  • 03
  • For soy, sesame and ginger dipping sauce, stir ingredients in a bowl with 1 tbsp water.
  • 04
  • Serve noodles topped with sliced intercostals and soy dressing and scattered with sesame seeds.

Note Charcoal noodles are available from select delicatessens, or substitute soba noodles. Chinkiang, a Chinese black rice vinegar, is available from Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Nutty Amontillado Sherry

Featured in

Jan 2014

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