Grilled intercostals with soy, sesame and ginger and cold noodles

AT A GLANCE

  • Serves 4 people

Intercostals are the super-tasty meat between the ribs.

  • 4 beef intercostals
  • 250 gm charcoal noodles (see note)
  • To serve: toasted sesame seeds
  •  
  • Soy, sesame and ginger dressing
  • 80 ml (1/3 cup) light soy sauce
  • 1½ tsp finely grated ginger
  • ½ tsp sesame oil
  • 2 tsp Chinkiang vinegar (see note)
  • 1 spring onion, thinly sliced
01   Grill steaks over medium-high heat, turning occasionally, until cooked to your liking (15-20 minutes for medium). Set aside to rest (10 minutes).
02   Cook noodles in a saucepan of boiling water until al dente (2-3 minutes), then drain, refresh in cold water and drain well. Set aside.
03   For soy, sesame and ginger dipping sauce, stir ingredients in a bowl with 1 tbsp water.
04   Serve noodles topped with sliced intercostals and soy dressing and scattered with sesame seeds.

Note Charcoal noodles are available from select delicatessens, or substitute soba noodles. Chinkiang, a Chinese black rice vinegar, is available from Asian grocers.

Topics:

SUMMER, BEEF, GINGER, NOODLES, DRINK SUGGESTION, ASIAN, MAIN

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

NUTTY AMONTILLADO SHERRY , suggested by MAX ALLEN

FEATURED IN

Jan 2014

Jan 2014

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