Oven Dried Beef with Smashed Green Mango Salad

 

A punch in the face never tasted so good.



Oven Dried Beef with Smashed Green Mango Salad
From Teague Ezard and Chris Donnellan's Gingerboy
Serves 4

For the Beef:
600g porterhouse steak, thinly sliced
2 tablespoons spiced chilli salt (recipe below)
1 tablespoon light soy sauce
2 tablespoons sesame oil

For the Spiced Chilli Salt:
1 cinnamon stick
1 tablespoon sichuan peppercorns
1 tablespoon coriander seeds
1 teaspoon white pepper corns
2 whole star anise
1 tablespoon dried chilli flakes
2 tablespoons white sesame seeds
6 tablespoons sea salt flakes

For the Green Mango Salad:
100g green beans, cut into 1cm lengths
3 garlic cloves, peeled
1 tablespoon dried shrimps
2 green mangoes, cut into 2mm thick ribbons on a mandolin
2 hot red chillies, thinly sliced
6 cherry tomatoes, cut in half or quarters
1/2 fried chilli peanuts (recipe below)
60ml lime juice
3 tablespoons fish sauce
40ml tamarind puree
1 handful coriander leaves
1 handful basil leaves
2 kaffir lime leaves, finely shredded

For the Fried Chilli Peanuts:
1 cup peanut oil
150g unsalted peanuts, roughly chopped
2 red shallots, finely chopped
3 garlic cloves, finely chopped
15g fresh ginger, peeled and finely chopped
3 hot red chillies, deseeded and finely chopped
1/2 tablespoon sea salt flakes


Make the Beef:
Place the beef, chilli slat, soy, sesame oil on a bowl and massage the marinade into the meat. Cover and leave for an hour in the refrigerator.

Preheat the oven to 120 degrees C. Line a baking tray with baking paper.

Spread the beef in a single layer on the prepared tray, so that the strips aren't touching each other, place in the oven for 4 hours until the beef has dried out. Set aside to cool.


Make the Spiced Chilli Salt:
Toast all of the spices in a wok over a medium heat until fragrant. Blitz them to a powder in a spice grinder and then pass them through a sieve. Store in an airtight container for up to 2 weeks.


Make the Green Mango Salad:
Blanch the beans in a pan of boiling water for 1 minute. Drain and plunge into iced water for 2 minutes. Drain again and set aside.

Pound the garlic and dried shrimps to a paste in a mortar and pestle. Add the mango and lightly bruise. Add the beans, chilli and tomatoes and lightly pound again. Transfer to a large bowl. Add the chilli peanuts, lime juice, fish sauce and tamarind puree and mix well. Scatter on the coriander, kaffir lime leaves and basil, then mix in the dried beef.

Make the Fried Chilli Peanuts:
Heat the oil to 160 degrees C. Add the everything except the salt. Fry until the peanuts are golden and then drain them on kitchen paper. Season with the salt. You can store any left overs in an airtight container in the refrigerator for up to 2 weeks.