Star Anise Beef and Noodle Salad
Tasty Asian Noodle Salad with Zesty Dressing
Cheaper cuts of meat are always suitable for marinating and long, slow cooking. Ask your butcher for thin flank steak, a tasty, circular piece of meat that is tender when cooked slowly. There are several stages to this recipe but none are time-consuming, and the flavours that hint at northern Asian are evident in the vegetables, flat noodles and delicious star anise aromas of the beef.
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1kg (1-2 pieces) quality mark beef flank
2 tbsp peanut oil
2 cups water
1/2 cup soy sauce
1/2 cup rice wine vinegar
1 long strip (10-15cm) of orange zest
2 tbsp white sugar
1 whole star-anise
1 cinnamon stick
4 chopped spring onions
6cm chopped fresh ginger
Vegetables and noodles
2 bulbs sliced fennel
1, cut into sticks carrot
300g green beans
1 cup mung bean
4 bundles noodle, wheat flour with egg, fried
2 finely chopped spring onions
1 crushed garlic clove
Small piece, finely chopped fresh ginger
Juice and zest of 1 orange juice
4 tbsp soy sauce
A pinch of white sugar
1/2 tbsp black pepper
3 tbsp peanut oil
3 tbsp sesame oil
1/2 cup coriander
To Make Beef
To Prepare Vegetables
Cut the meat lengthwise with the grain into long strips around 8cm wide (you should get two strips from each piece).
Heat a large frying pan and add the oil.
Over a high heat, sear the meat briefly on all sides until brown and then pat dry with paper towels.
Bring the remaining beef ingredients to a simmer in a large pan and add the seared beef strips.
Simmer for 1½ hours, turning frequently, until tender.
If the liquid seems to dry up, just add a little water.
Allow the beef to cool in the liquid.
Nutrition Information per Serving (551g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)