19th Apr 2021
Working with Maurice Kettyle, one of Ireland’s premier specialist meat producers, food and lifestyle photographer Katie Quinn and her team set up their open fire grill on the rolling green estate of Belle Isle Castle in Lisnaskea, Co Fermanagh (Kettyle’s home county).
After spending 13 years in Australia, Katie is now back home in Dublin. She is a multi-talented recipe developer, food stylist, graphic designer, art director and photographer whose work is internationally renowned, including a prestigious James Beard Award for Food Photography.
This recipe is taken from her latest, self-published, cookbook wka magazine which was written, produced, styled, photographed and designed by Katie herself during the long months of lockdown and is now available.
Beef with green chilli, soy, black sesame and soba
For the marinade
- 2 tbsp olive oil
- 4 cloves garlic, peeled and finely minced
- 2-inch cube peeled fresh ginger, grated
- 3 tbsp tamari or dark soy sauce
- 3 tbsp white rice vinegar
- 2 tbsp oyster sauce
- juice of 1 lime
- 1 tsp ground ginger
- pinch of chilli flakes to taste
For the dish
- 200g soba noodles
- 500g fillet beef, at room temperature
- fresh green chilli, finely sliced
- black or white sesame seeds
- fresh coriander, to serve
- scallions, finely sliced
- Maldon sea salt flakes
- freshly ground black pepper
1 Combine all marinade ingredients in a bowl and whisk together well.
2 On a dinner plate, add about 1-2 tsp each of crushed sea salt flakes and freshly ground black pepper. Rub a little olive oil in your hands and rub all over the beef. Roll the meat in the salt and pepper, coating well and evenly.
3 Set a non-stick frying pan over high heat. When hot, add the beef and sear on all sides. Turn down heat to medium and cook meat for 3-4 minutes on each side for medium-rare. Remove from the pan and allow to rest for 10 minutes.
4 Add marinade to the pan and bring to a boil, then reduce heat and simmer for 10-12 minutes or until reduced by half. Cook noodles as per packet instructions, rinse and drain.
5 To serve, slice beef thinly and arrange on a plate on top of the cooked noodles. Scatter spring onion, green chilli, sesame seeds and fresh coriander over meat. Finally, pour reduced marinade over meat and noodles.
Pick up the new spring issue of IMAGE magazine for this recipe and more from Katie Quinn’s outdoor grill shoot.
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