Spicy Sesame Beef with Fennel Salad
Desperation is quite often the mother of invention in the test kitchen. We had a busy day ahead of us, dinner was required later than night as always and we didn't really want to go to the store to pick up anything. I had a porterhouse roast in the fridge, so dice it we did and this was the ingredient friendly recipe that Bree created. (We also had a glut of fennel and leeks, which is entirely another story related to my hilarious husband and his shopping habits, but that is another post!)
We were fresh out of Chilli Jam which I entirely recommend to serve with this recipe. It is a constant in my fridge, but again, time was short and no shopping trip occurred on the day in question!
So we hope you enjoy this one, we certainly did. It looks far more daunting that it is. Once you have that sauce made...you are all but done. Enjoy.
Leeks boast a variety of nutrients and beneficial compounds that may improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer.
In addition, they may lower blood sugar levels, protect your brain, and fight infections. (Luckily, as we still have a LOAD of them left!)
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- 1 Kilo porterhouse beef cut into large cubes
- 1 red chilli
- 3 garlic cloves
- 1 fresh coriander or cilantro root
- 30 Grams soy sauce
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- black pepper
The Sticky Sauce
- 10 garlic cloves
- 20 Grams fresh ginger
- 2 red chilli
- 2 red shallots
- 2 kaffir lime leaves leaves, sliced thinly
- 3 fresh coriander or cilantro roots and leaves
- 30 Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon white pepper
- 20 Grams fish sauce
- 80 Grams coconut sugar
- 20 Grams shaoxing wine (Chinese cooking wine)
- 20 Grams hoisin sauce
- 20 Grams rice wine vinegar
- 20 Grams soy sauce
- 20 Grams honey BUY
- 1 Lemon juice
- 1 Tablespoon sesame oil
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 20 Grams sesame seeds
The Fennel Salad
- 2 Leek Sliced into 10cm lengths
- 2 Fresh Fennel cored, and sliced
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes and pepper to taste BUY
- 2 Handfuls walnuts (optional)
- 1 capsicum/bell pepper red, sliced thinly
The Salad Dressing
- 1 Tablespoon of the Sticky Sauce above
- 2 Lemon juice
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Pinches pink salt flakes BUY
Place beef cubes into a bowl.
Place all remaining marinade ingredients into the Thermomix bowl and chop 10 sec/speed 8. Scrape bowl and repeat.
Pour on top of the beef and stir to coat well. Cover and refrigerate for at least 4 hours.
To make the sticky sauce, place garlic, ginger, chilli, shallots, kaffir lime leaves, coriander roots and leaves and EVOO into the Thermomix bowl. Chop 6 sec/speed 8. Cook 8 min/Varoma/speed 1.
Add remaining ingredients except for the lemon juice and sesame oil. Cook 20 min/Varoma/speed 1.
Add lemon juice and sesame oil, stir to combine. Set aside.
Preheat oven to 210°C. Line an oven tray with baking paper.
Heat a pan over high heat, add a good splash of EVOO. Brown beef cubes in batches in the hot oil. Coat the browned beef in half of the sauce. Place on the prepared tray and bake for 25 minutes or until clearly sticky and fragrant.
Remove from the oven and rest for 5 minutes. Toss beef in remaining sauce (leave about 1 tablespoon of sauce in the Thermomix bowl for the salad dressing).
Sprinkle beef with sesame seeds.
To make the salad;
Preheat oven to 180°C. Line 2 oven trays with baking paper
Place prepared leek and fennel onto the trays and coat in EVOO, salt and pepper. Roast for 25 minutes, or until softened and browning.
In the last 5 minutes of roasting, place walnuts on a tray and cook for 5 minutes. Set roast veggies and walnuts aside. Cool.
In a large bowl place capsicum, roasted veggies and walnuts.
To make the dressing, place all ingredients into the Thermomix bowl with the remaining sticky sauce. Blend 10 sec/speed 8.
Pour dressing over the salad and toss to combine.
Plate up salad and top with the Spicy Sesame Beef. This would be great served with our favourite Chilli Jam.
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