Categories: February

Ingredients

• 400g piece beef fillet
• 2 tbsp crushed black peppercorns
• 1 tsp five-spice powder
• 1 tbsp vegetable oil
• 100g rice noodles
• 1 tbsp soft brown sugar
• 3 tbsp lime juice
• 2 tbsp Thai fish sauce
• 1 long red chilli, seeded and cut into strips
• 160g packet mixed green salad, washed
• 1/2 cucumber, halved and cut into 16 wedges
• Thai or regular basil leaves and chopped peanuts, to garnish

Directions

1. eheat the oven to 200˚C/fan 180˚C/gas 6.

2. Pat the beef with kitchen towel. Mix the peppercorns and five-spice powder on a plate and press on to the beef to coat all over.

3. Heat the oil in an ovenproof frying pan over a high heat, then sear beef all over. Transfer the pan to the oven. Cook for 6 minutes for rare beef (for medium, cut the beef in half first and cook for 5-6 minutes). Set aside.

4. Cook the noodles according to packet instructions, then drain and refresh under cold water and drain again. (You can serve the noodles hot if you like.) Divide between four bowls. In a separate bowl, combine the sugar, lime juice, fish sauce and chilli. Pile the salad on to the noodles with the cucumber. Thinly slice the beef and place on the salad. Drizzle with dressing. Top with basil and peanuts.

Email to a friend | Print this recipe | Back