- 400 g beef fillet
- ½ cup oyster sauce
- 4 red chillies, finely chopped
- 1 T sunflower oil
- 75 g macadamia nuts, chopped and toasted
- 200 g Woolworths egg or wholewheat noodles, cooked to package instructions
- 2 spring onions, sliced very finely into lengths
- 1 T sesame oil
- pak choi, for serving
- For the broth:
- 2 cups beef stock
- 1 t fish sauce
- ½ cup soya sauce
- 1 T lime juice
- 1 t fresh ginger, grated
- 2 cloves garlic, finely chopped
- 2 star anise
Preheat the oven to 200°C.
Rub the oyster sauce all over the fillet. Heat a cast-iron pan until smoking hot and fry the fillet for 2 minutes on each side, or until charred, then roast for 15 minutes. Remove from the oven and allow to rest.
To make the broth, place all the ingredients into a saucepan and simmer for 10 minutes.
Place the chillies and oil into a small pan and stir-fry for 2 minutes, or until slightly crispy. Add the nuts.
To serve, divide the noodles between bowls. Slice the fillet and place on top of the noodles, ladle over the broth and spoon over the chillies and nuts. Garnish with spring onions and a touch of sesame oil.
Serve with stir-fried or steamed pak choi.
Cook's note: This recipe graces the cover of the August 2019 issue of TASTE Magazine. Get a sneak peek of the issue here.