Preparation Time 15 minutes, plus 6–8 hours marinating
Cooking Time 12–20 minutes
- 5cm/2in piece fresh root ginger
- 2 garlic cloves, chopped
- 150ml/5fl oz/2⁄3 cup rice wine or dry sherry
- 2 tbsp crushed Chinese fermented black beans
- 450g/1lb tail end of fillet of beef
- 2 tbsp finely chopped coriander/
- cilantro leaves
- 1 tbsp rice vinegar or sherry vinegar
- 1 tbsp groundnut oil
- 1 tbsp sesame oil
- 4 handfuls of small spinach leaves, coarsely torn
- 1 bunch of watercress, coarsely torn
- 1 small head radicchio, coarsely torn
- lightly toasted sesame seeds, to serve
Thinly slice half of the ginger and grate the rest. Cut the slices into shreds and set aside.
Combine the grated ginger with the garlic, rice wine and black beans.
Put the beef into a non-metallic bowl, pour over the ginger mixture, cover and leave in a cool place for 6–8 hours, turning occasionally.
Lift the beef from the marinade (reserve the marinade) and dry it thoroughly. Flatten the thicker end with a rolling pin. Pour the marinade into a pan and bring to the boil on the side of the grill rack until slightly reduced.
Cook the beef on an oiled grill rack, turning and brushing with the marinade occasionally, for 4–8 minutes on each side until done to your liking.
Remove the beef from the grill rack, cover and leave to rest for 5–8 minutes while you strain the marinade into a jug and stir in the coriander/cilantro, rice vinegar, oils and shredded ginger.
Mix the salad leaves in a serving bowl or deep plate. Slice the beef thinly, mix with the sauce and toss with the salad. Scatter over the sesame seeds.
Recipe extracted from I Love My Barbecue © Hilaire Walden, 2017 published by Nourish Books, London Paperback