2 x 250g (8.8 oz) scotch fillet (rib eye) steaks (any cut of steak of you fancy will work well)
oil for brushing
1 cup beef stock
3 whole star anise
1 tbsp butter
Hoisin & ginger marinade:
4 tbsp soy sauce
2 tbsp hoisin
2 tsp sesame oil
1 tbsp finely grated fresh ginger
3 garlic cloves, finely chopped
Creamy coconut carrots:
4 large carrots, peeled, cut into chunks
2 tsp sea salt
½ cup coconut cream
1 tsp honey
1 tsp Chinese five spice
½ tsp turmeric
For the hoisin & ginger marinade, combine ingredients in a bowl and whisk to combine. Pour marinade over steaks and turn to coat. Set aside to marinate for 20-30 minutes.
Meanwhile, for the creamy coconut carrot, place carrots and salt in a saucepan over high heat and add about a cup of water (no need to cover the carrots with water because you’ll get a more intense flavour from steaming them in a little water, rather than boiling them in a lot of water). Cover with a lid and steam for 10 minutes or until tender. Drain carrots and return to the saucepan. Add coconut cream, honey, five spice and turmeric. Mash or puree with a stick blender. Cover with a lid and keep warm until ready to serve.
To cook steaks, brush a large pan with oil and place over high heat. Remove the beef from the marinade (reserving the remaining liquid) and cook steaks for 2-3 minutes each side (for medium-rare) or until cooked to your liking. Allow to rest for 2-3 minutes before slicing and serving.
While the steaks are resting, make your sauce. Place the pan you cooked the steaks in back over high heat. Add the reserved marinade, stock and the star anise. Simmer for 2-3 minutes until the sauce has thickened slightly. Remove the star anise and stir in the butter.
Slice steaks and serve with creamy coconut carrot, broccolini and generous spoonfuls of sauce. Top with a handful of fried shallots for a savoury crunch!
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