Star anise-poached Beef and Sichuan Cucumber Salad

Star anise-poached Beef and Sichuan Cucumber Salad


Serves: 10 or more


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


Star anise-poached beef

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



  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.



 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.

Pure Beef - The Way Nature Intended 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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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour