Preparation time:45 mins
Marinating time:2 hours
Difficulty:Easy
Ingredients:
- 2 garlic cloves, finely grated or crushed
- 1 kg beef fillet
- 2 tbsp. vegetable oil
- 250g Chang’s Rice Vermicelli Noodles
- ¼ cup (60ml) Chang’s Fish Sauce
- 2 long red chillies, seeds removed, chopped
- ¼ cup (55g) caster sugar
- ¼ cup (60ml) rice vinegar
- ¼ cup (60ml) lime juice
- 75g roasted peanuts, chopped
- 1 golden shallot or spring onion, thinly sliced
- 1/3 cup chopped coriander
Marinade:
- 2 tbsp. Chang’s Light Soy Sauce
- 2 tbsp. Chang’s Oyster Sauce
- 1 tbsp. honey
- 1 tbsp. Chang’s Sesame Oil
- 1 tsp. ginger, grated
- 2 garlic cloves, finely grated or crushed
Method:
- Whisk soy, honey, sesame, ginger and half the garlic in a small bowl. Coat the beef in marinade, then refrigerate for two hours. Remove the meat from the refrigerator, and allow to warm to room temperature before cooking.
- Preheat oven to 190°C. Heat the oil in a flameproof roasting pan in the stove over medium-high heat. Sear the beef for 1-2 minutes on each side.
- Transfer beef to the oven, and roast for 20-25 mins for medium-rare (or done until your liking).
- Rest beef, loosely covered, for 10 minutes and prepare salad.
- Soak noodles in boiling water according to packet instructions, then drain and place in a large bowl.
- Shake fish sauce, chilli, sugar, vinegar and lime juice in a screw top jar to combine. Toss half the dressing with noodles, shallot or spring onion, nuts and coriander.
- Slice the beef and serve with the noodles and sprouts, drizzled with the remaining dressing.
