Star Anise Flank Steak, Watercress with Crispy Garlic and Orange Fennel Salad

Ingredients

  • Kosher salt
  • 2 bunches watercress, rinsed and dried
  • 2 cloves garlic, chopped
  • 2 tablespoons vegetable oil
  • Watercress with Crispy Garlic
  • Kosher salt
  • 1/3 cup, sliced almonds
  • + 32 more ingredients
    • ½ bunch fresh mint, leaves picked
    • 2 teaspoons white wine vinegar
    • ¼ red onion, thinly sliced
    • ½ bulb fennel, thinly sliced
    • 3 oranges, peeled and segmented
    • Orange Fennel Salad
    • Orange Fennel Salad, recipe follows
    • Watercress with Crispy Garlic, recipe follows
    • Kosher salt
    • Star Anise-Orange Sauce
    • Vegetable oil, for frying
    • 2 star anise, ground in mortar and pestle
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon cayenne pepper
    • 2 tablespoons garlic powder
    • ¾ cup cornstarch
    • 1 flank steak, cut into ¼-inch slices across the grain
    • Flank Steak
    • Kosher salt
    • 1 tablespoon butter, cold
    • 2 whole star anise, ground in mortar and pestle
    • 1 teaspoon soy sauce
    • 1 ½ tablespoons fish sauce
    • ½ cup sugar
    • 1 tablespoon fresh smashed ginger
    • Zest and juice of 2 oranges
    • 2 cups store-bought orange juice
    • 1 Thai red chile, slit lengthwise, seeded and kept in one piece
    • 2 star anise, whole
    • 1 shallot, cut in half and sliced
    • 1 tablespoon vegetable oil
    • Star Anise-Orange Sauce

For the star anise-orange sauce: Heat the oil in a saute pan over medium-high heat. Saute the shallots, tossing until they are golden brown, approximately 1 to 2 minutes. Add the whole star anise and chile. Deglaze with the fresh orange juice. Add the ginger and sugar, stir. Reduce the sauce ove...

View full recipe at SpringPad

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