The Australian Women’s Weekly Food – March 2019

RAREBEEFNOODLE

HOTPOT

PREP+ COOKTIME 30 MINUTES SERVES 4

400gbeeffilletsteak

1 tablespoonwhitesesame seeds

1 tablespoonpeanutoil

270gsobanoodles

1 litre(4 cups)beefstock

1 litre(4 cups)water

20gfreshginger,slicedthinly

1 cuplooselypackedfreshmint leaves

1 cuplooselypackedfresh

coriandersprigs

160gbeansprouts

1 freshlongredchilli,slicedthinly

2 greenonions,slicedthinly

¼ cup(60ml)soysauce

1 tablespoonsesameoil

1 tablespoonwhitesesame seeds,

toasted,extra

MISOGINGERSAUCE

1 tablespoonpeanutoil

2 shallots(50g),choppedfinely

1 tablespoonfinelygratedfreshginger

¼ cup(60ml)beefstock

2 tablespoonswhite(shiro)miso

2 tablespoonschinese rice wine

(shaohsing)

1 Makemisogingersauce.

2 Coatbeefinsesameseeds.Heat

oilina mediumfryingpanover

medium-highheat.Searbeeffor

2 minutesoneachsideoruntil

brownedallover.Removefromheat;

rest,covered,for5 minutes. Cut

intothinslices.

3 Cooknoodlesina saucepanof

boilingwaterfor4 minutesoruntil

justtender;drain.Placeinfourbowls.

4 Bringstockandthewatertotheboil

ina largesaucepan.Addginger;cook

for2 minutes.Dividebeefamong

bowls;pourhotstockoverbeefand

noodles.Topwithherbs,beansprouts,

misogingersauce,chilliandonion.

Servedrizzledwithsoysauceand

sesame oil; topped with extra seeds.

MISOGINGERSAUCE

Heatoilina smallsaucepanover

mediumheat.Cookshallots,stirring,

for4 minutesoruntilsoftened.Add

ginger;cook,stirring,for2 minutesor

untilfragrant.Addstock,misoand

chinesericewine;cookfor2 minutes

or until fragrant and thickened.

AWW FOOD•ISSUE FORTY NINE 47