Serves:4
Ingredients:
Beef Marinade:
- 2 x 300g beef fillet tenderloin
- 3 tablespoons Chang's Original Hoisin Sauce
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 1 tablespoon Chang's Pure Sesame Oil
- 2 cloves garlic, minced
- ½ teaspoon black pepper
Asian Salad Dressing:
- 4 tablespoons Chang's Original Fish Sauce
- 4 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- 2 tablespoons finely grated carrot
- 1 long red chilli, deseeded and finely diced
Noodle Vegetable Bowl:
- 1 packet Chang's Thai Style Rice Noodles
- 2 carrots, julienned
- 2 cucumbers, julienned
- 2 cups lettuce, finely sliced
- 1 cup bean sprouts
- 1 long red chilli, finely sliced
- 1 handful of fresh mint and coriander
- Lime wedges
Method:
- In a sealable container or zip lock bag, add the beef marinade ingredients along with the beef. Refrigerate for an hour or for best results, overnight. Keep at room temperature for 15 minutes prior to cooking (In the meantime, prepare all other ingredients).
- Heat 2 tablespoons of cooking oil in a non-stick pan. Remove the beef from the marinade and place into pan, over medium heat. Cook on one side for 3-4 minutes and then flip over and cook the underside for 3-4 minutes. Depending on the thickness, you may need to cook an extra minute on each side. Remove from pan, and set aside to rest for a minimum of 15 minutes. Then slice into thin pieces.
- Soak the noodles in boiling water for 10 minutes, according to packet instructions, then drain and rinse under water to stop them from sticking together. Place in a large bowl.
- In a separate bowl combine the ingredients for the salad dressing.
- Assemble. Place noodles in a bowls, top with vegetables and herbs and sliced beef. Drizzle a good amount of salad dressing and serve with lime wedges.
- DIY: Place the vegetables, herbs, noodles, beef and dressing in separate bowls and plates for self-serving and create your own bowl!
