Name: Grilled intercostals with soy, sesame and ginger and cold noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 beef intercostals; 250 gm charcoal noodles (see note); To serve: toasted sesame seeds; Soy, sesame and ginger dressing; 80 ml light soy sauce (1/3 cup); 1½ tsp finely grated ginger; ½ tsp sesame oil; 2 tsp Chinkiang vinegar (see note); 1 spring onion, thinly sliced

Grilled intercostals with soy, sesame and ginger and cold noodles

Australian Gourmet Traveller recipe for grilled intercostals with soy, sesame and ginger and cold noodles.

Serves 4

Prep

20M

Cook

25M

Total

45M

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Ingredients

4 beef intercostals

250 gm charcoal noodles (see note)

To serve: toasted sesame seeds

Soy, sesame and ginger dressing

80 ml light soy sauce (1/3 cup)

1½ tsp finely grated ginger

½ tsp sesame oil

2 tsp Chinkiang vinegar (see note)

1 spring onion, thinly sliced

Method

Main

1.Grill steaks over medium-high heat, turning occasionally, until cooked to your liking (15-20 minutes for medium). Set aside to rest (10 minutes).

2.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.

3.For soy, sesame and ginger dipping sauce, stir ingredients in a bowl with 1 tbsp water.

4.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.
Drink Suggestion: Nutty Amontillado Sherry Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Lucy Weight

Ingredients

Method

Main

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