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(Serves 4–6)
INGREDIENTS
- 45ml soy sauce
- 10ml sesame oil
- 1 garlic clove, crushed
- 350g beef fillet
- 300g assorted vegetables, such as baby corn, sugar snap peas, carrot ribbons, rocket leaves, red onion slices, thinly sliced radishes
- 100g fresh bean sprouts
- 50g small assorted green salad leaves
- 30ml fresh mint and fresh coriander, chopped
- 15ml pickled ginger
- 30ml sesame seeds, toasted
- 1–2 red chilies, finely sliced (optional)
For the dressing
- 45ml plum or sweet chilli sauce
- 30ml rice vinegar
- 15ml soy sauce
- 10ml sesame oil
METHOD
- Place the soy sauce, sesame oil and garlic in a non-metallic bowl and coat the beef fillet with the marinade. Cover and refrigerate for at least 30 minutes or overnight, turning the fillet once during marinating.
- Preheat the oven to 180°C. Heat a heavy-based pan until sizzling hot and sear the fillet for 2–3 minutes per side.
- Once browned all over, transfer to an ovenproof roasting pan and cook for 8–12 minutes, according to thickness and how well done you prefer your fillet. Set aside to rest for 10 minutes and then thinly slice the beef when you’re ready to serve.
- Blanch the corn and sugar snap peas in boiling water for 2 minutes and drain under cold running water.
- Arrange all of the vegetables on a serving platter with the sliced beef and the remaining ingredients.
- To make the dressing, combine all the ingredients in a small jug and drizzle over the salad. Serve at once.
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