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Grilled intercostals with soy, sesame and ginger and cold noodles

Australian Gourmet Traveller recipe for grilled intercostals with soy, sesame and ginger and cold noodles.

By Lisa Featherby
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Grilled intercostals with soy, sesame and ginger and cold noodles

Ingredients

  • 4 beef intercostals
  • 250 gm charcoal noodles (see note)
  • To serve: toasted sesame seeds
Soy, sesame and ginger dressing
  • 80 ml light soy sauce (1/3 cup)
  • 1½ tsp finely grated ginger
  • ½ tsp sesame oil
  • 2 tsp Chinkiang vinegar (see note)
  • 1 spring onion, thinly sliced

Method

Main
  • 1
    Grill steaks over medium-high heat, turning occasionally, until cooked to your liking (15-20 minutes for medium). Set aside to rest (10 minutes).
  • 2
    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.
  • 3
    For soy, sesame and ginger dipping sauce, stir ingredients in a bowl with 1 tbsp water.
  • 4
    Serve noodles topped with sliced intercostals and soy dressing and scattered with sesame seeds.

Notes

Note Charcoal noodles are available from select delicatessens, or substitute soba noodles. Chinkiang, a Chinese black rice vinegar, is available from Asian grocers.
Drink Suggestion: Nutty Amontillado Sherry Drink suggestion by Max Allen