Sesame Beef
Photography by Vanessa Wu.
Serves: 4
INGREDIENTS
650 grams sirloin steak
sea salt and freshly ground pepper
olive oil
Sauce
3 tablespoons Kecap manis
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
2 tablespoons good quality peanut butter, smooth or crunchy
2 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon caster sugar
To cook
1 tablespoon vegetable oil
1 head broccoli
2 carrots, julienned
300 grams fresh egg noodles, cooked and hot
1 tablespoon sesame seeds, toasted
METHOD
Beef: Trim the fat and any sinew from the beef. Set aside.
Sauce: Blend all the ingredients in a food processor until smooth. Set aside. Trim the broccoli into small bite-sized pieces.
Beef: Heat a sauté pan with a little olive oil until hot. Season the steaks and cook for 2-3 minutes each side. You want medium-rare meat. Cooking time will depend on the thickness of the steaks. Transfer to a plate and cover loosely.
To cook: Heat a sauté pan with the olive oil. Add the broccoli and carrots, a good pinch of salt and a splash of water. Cover and cook for 1-2 minutes then check to see if they are crisp tender. Cook for a further 1-2 minutes if desired. Stir in the sauce and simmer for 2 minutes. Slice the beef thinly and add to the vegetables along with any resting juices. Turn to coat in the sauce.
To serve: Divide the hot noodles between serving bowls and top with the beef and vegetables. Scatter over the sesame seeds.
Kecap/Ketjap Manis (pronounced Ketchup Manis): a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. A popular ingredient for Indonesian cooks, it is used as a condiment or as a substitute for dark soy sauce.
To julienne: this term means to slice food, often vegetables, into thin, matchstick strips. This is most easily done using a mandolin but can also be done by hand. First cut into 3 mm-thick slices. Stack the slices and cut into 1/8-inch-thick strips. Cut into whatever length is desired.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.