Star anise-poached Beef and Sichuan Cucumber Salad

Serves: 10 or more

Ingredients

2 telegraph cucumbers, halved lengthways, seeds removed
2 tsp Sichuan peppercorns
50 ml sesame oil
1 tbsp chilli oil
1 cup (loosely packed) coriander

Star anise-poached beef

30 ml peanut oil
430 gm piece of beef fillet
2 litres (8 cups) beef stock
60 ml (¼ cup) dark soy sauce
6 star anise
1 cassia quill

Method

1. For star anise-poached beef, heat peanut oil in a large frying pan over high heat, add beef fillet and brown well all over (3-4 minutes), then transfer to a plate lined with absorbent paper, set aside. Meanwhile, combine stock, soy sauce and spices in a saucepan, season to taste and bring to the simmer over medium heat. Add beef, reduce heat to low, simmer until medium-rare (12-15 minutes), remove beef (broth can reserved for another use).
2. Cut cucumber into 5cm-long batons, place in a bowl, combine with 2 tsp sea salt and mix well. Stand for 15 minutes, then rinse under cold running water and pat dry with absorbent paper, set aside. Meanwhile, dry-roast peppercorns in a small saucepan over medium-high heat until fragrant (1 minute), then combine with cucumber, oils and coriander.
3. Divide cucumber salad among plates, place thinly sliced beef on top, serve immediately.

Tips

 You could reserve the flavoursome broth used to poach the beef and serve it on the side, or freeze it and use it as a base for Chinese-style soups.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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