Five-spice beef and sesame dressing
Instructions:
- For the spicy sesame oil dressing:
- 1 tablespoon sesame paste or tahini paste;
- juice of 1⁄2 lemon;
- 1 garlic clove, crushed;
- 1 tablespoon water;
- 1 tablespoon groundnut oil;
- 1 tablespoon light soy sauce;
- 1⁄2 teaspoon chilli flakes.
- For the garnish:
- 1 large spring onion, finely sliced;
- 1 medium red chilli, deseeded and sliced;
- 1 small handful of fresh coriander, leaves and stalks, finely chopped;
- toasted black and white sesame seeds or mixed health seeds;
- chilli oil;
- 1 tablespoon Sichuan peppercorns
- Place all the ingredients for the casserole into a casserole dish, cover and cook over a medium heat for 45 minutes. Lift the beef out of the dish and leave to cool. Reserve the cooking juices, if you like, for making marbled tea eggs. Once the beef has cooled, slice along the grain. Put the slices on a plate, cover and refrigerate for about 15 minutes.
- When ready to serve, put all the ingredients for the dressing into a blender and blitz to combine. Drizzle over the beef, garnish with the spring onion, chilli and coriander and sprinkle on the toasted seeds. Add a drizzle of chilli oil. Put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar, or place in a plastic bag and bash with a rolling pin. Sprinkle over the dish and serve immediately.