Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 4 garlic cloves, finely chopped
  • 1kg piece beef fillet
  • 2 tablespoons sunflower oil
  • 250g thin rice noodles
  • 1/4 cup (60ml) fish sauce
  • 2 long red chillies, seeds removed, chopped
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (60ml) lime juice
  • 75g roasted peanuts, chopped
  • 1/3 cup chopped coriander
  • 50g snow pea sprouts, ends trimmed

Instruction

  • Whisk soy, honey, sesame, ginger and half the garlic in a dish. Coat the beef in marinade, then refrigerate for 30 minutes.
  • Preheat oven to 190°C. Heat the oil in a flameproof roasting pan on the stove over medium-high heat. Sear the beef for 1-2 minutes on each side. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until done to your liking). Rest beef for 10 minutes while you make the 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 screwtop jar to combine. Toss half the dressing with noodles, nuts and coriander.
  • Slice the beef and serve with the noodles and sprouts, drizzled with the remaining dressing.