Star Anise & Balsamic Beef Salad

Star Anise & Balsamic Beef Salad

Star Anise & Balsamic Beef Salad

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
11
Servings
6-8
Slices of tender beef marinated in a Star Anise and Balsamic sauce served on a bed of crunchy salad leaves. Try serving with a grind of Szechuan Pepper for a lemony tingle on the tongue.
Ingredients
  • 4 tablespoons balsamic vinegar

  • 2 Whole Star Anise

  • Chilli Flakes , pinch

  • ½ teaspoon Garlic Cooking Paste

  • 2 tablespoons light soy sauce

  • 675 gram (1½ pound) sirloin steak, thick cut, excess fat trimmed

  • 125 gram (5 ounce) bag crunchy salad leaves

  • 4 spring onions, diagonally sliced

  • 125 gram (5 ounce) cucumber, sliced into batons

  • 1 tablespoons olive oil

  • 1 teaspoon Szechuan Peppercorn , ground (optional)

Key Products
Schwartz packaging

Product Information

£ 2.00/unit,10g
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Szechuan Peppercorn

Product Information

£ 2.05/unit,15g

Instructions

  • 1 Place the balsamic vinegar, Star Anise and Crushed Chillies in a sauce pan, set over a high heat and simmer until the balsamic has reduced by half. Remove from the heat and stir in the Garlic and soy sauce. Leave to cool then pour over the steaks in a shallow dish. Cover and leave to marinate for half an hour, or for best results overnight in the refrigerator.
  • 2 Heat an oiled griddle pan over a high heat until scorching hot. Remove the steaks from the marinade and sear for 2-3 minutes on each side, or until cooked to your liking. Allow to rest for 5 minutes.
  • 3 Meanwhile, heat the remaining marinade in a sauce pan over a high heat and reduce for 4-5 minutes until thickened. Combine the salad leaves with the spring onions, cucumber and the olive oil in a bowl.
  • 4 Arrange the salad leaves on a large patter, slice the beef and arrange on top then drizzle over the sauce. If using the Szechuan Pepper grind over the beef and serve immediately.

Nutritional Information

Typical Values Amount