- 250 g rice noodles
- 1 finely chopped, seeded red chilli
- 1 lime, juiced
- 3 T rice wine vinegar
- 1 T sunflower oil
- 500 g beef fillet
- 190 ml soya sauce
- 2 garlic cloves, crushed
- 1 x 5 cm piece of ginger, grated
- 1 t fish sauce
- 2 T brown sugar
- salt and freshly ground black pepper, to taste
- 1 spring onion, sliced
- fresh peas, for serving
- 1 small cucumber, sliced
- For the garnish
- a couple of sprigs of fresh coriander
- a couple of sprigs of mint
Cover 250 g rice noodles with boiling water and set aside for 15 minutes.
Mix 1 finely chopped seeded red chilli, the juice of 1 lime and 3 T rice vinegar.
Drain the noodles and pour over the dressing.
Preheat the oven to 180°C.
Heat 1 T sunflower oil over a high heat.
Seal 500 g beef fillet, remove and allow to rest.
To the same pan, add ¾ cup soya sauce, 2 crushed garlic cloves, 1 x 5 cm ginger, grated, 1 finely chopped red chilli, 1 t fish sauce, 2 T brown sugar, salt and freshly ground black pepper. Cook until the sugar dissolves.
Return the fillet to the pan and coat with the sauce. Finish in the oven. Rest for 10 minutes.
Slice and place over the noodles.
Add spring onions, fresh peas and cucumber slices.
Dress with remaining sauce and garnish with fresh coriander and mint.