ASIAN BEEF AND GREEN TEA NOODLE SALAD

WITH CHARRED EGGPLANT

CALORIES: 333

SERVINGS: 4

INGREDIENTS:

• 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

INSTRUCTIONS:

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.