Fragrant Asian Green Tea Beef Bowl
Preparation Time
minutes
Cooking Time
minutes
Servings
Serves:2
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.