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  • 1 tablespoon sea salt flakes

  • 2 cloves garlic, crushed

  • 2 tablespoons grated ginger

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • ¼ cup (60ml) black vinegar

  • 2 tablespoons honey

  • 4-star anise, crushed

  • 1 cinnamon stick

  • 800g beef eye fillet, trimmed and tied

  • 2 tablespoons vegetable oil

  • 1 large eggplant (aubergine), chopped

  • 1 eschalot (French shallot) finely chopped

  • 200g green tea noodles, cooked following the packet instructions

  • 1 tablespoon lime juice

  • 1 Lebanese cucumber, peeled, deseeded and sliced

  • micro (baby) purple shiso leaves and sliced green chilli, to serve


  1. Preheat oven to 180°c (350°f). 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.

  2. 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.

  3. While the beef is cooking, heat the oil in a large non-stick frying pan over high heat. add half the eggplant and cook for 6 minutes or until dark golden. place in a large bowl and repeat with the remaining eggplant.

  4. Add the reserved marinade to the pan and cook for 3 minutes or until slightly reduced. strain through a fine sieve, place in a small bowl, add the eschalot 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. serve with the dressing, chilli and shiso leaves.

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