Browse All Recipes

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.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 25 mins cooking
Grilled intercostals with soy, sesame and ginger and cold noodles
Grilled intercostals with soy, sesame and ginger and cold noodles

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.

Notes

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