Ingredients

Ingredients

• 1 tbsp sea salt flakes

• 2 cloves ,crushed

• 2 tbsp grated ginger

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1⁄4 cup (60ml) black vinegar or sub with rice wine vinegar

• 2 tbsp honey

• 4 star anise, crushed

• 1 cinnamon stick

• 800g beef eye fillet trimmed

• 2 tbsp neutral oil

• 1 small red onion diced

• 200g fine Asian noodles cooked according to package directions

• 1 tbsp lime juice

• 1 cucumber, sliced, seeds removed

• Carrot shavings

• Herbs to serve

• Toasted sesame seeds

 

Miso broth:

• 1 bag green tea steeped in 1 1/4 cups water until lukewarm

• 1 tsp yellow miso paste (if found use brown miso paste)

• 1 tsp grated ginger

• 1 crushed garlic clove

• 1 tbsp sweet soy or regular soy sauce

• 1 tbsp honey

Method

Method 1. Preheat oven to 180°C degrees Celsius.

2. Place the salt, garlic, ginger, soy sauce, sesame oil, vinegar, honey, star anise and cinnamon in a large bowl and mix to combine. Add the beef, toss to coat and set aside in the fridge for 1 hour to marinate.

3. Heat a large non-stick frying pan over high heat. Remove the beef from the marinade, reserving the marinade, and pat the beef dry. Cook the beef, turning occasionally, for 6 minutes or until dark golden. Place on an oven tray and cook in the oven for 20 minutes for medium-rare or until cooked to your liking.

4. Bring the miso broth to a simmer and keep on low heat until serving time.

5. Add the reserved marinade to a pan and cook for 3 minutes or until slightly reduced. Strain through a fine sieve, place in a small bowl, add the onion and mix to combine. Place the noodles, lime juice and cucumber in a large bowl and gently toss to combine. Slice the beef and divide the salad and beef between bowls. Pour over the green tea broth and a drizzle of sweet soy sauce.

6. Serve with the dressing, chilli and fresh herbs.