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    Bobby Chinn's Sautéed beef with rice noodles and salad

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    Bobby Chinn's Sautéed beef with rice noodles and salad

    Serves: 2

    Ingredients

    100g beef fillet, thinly sliced
    1 tsp vegetable oil
    1 tsp finely chopped lemongrass
    50g mixed salad leaves
    5g coriander, chopped
    100g rice noodles, cooked according to pack instructions
    1 tsp finely chopped garlic
    2 tbsp beef stock or water
    50g beansprouts
    2tbsp nuoc cham sauce (above) 

    FOR THE PICKLED VEGETABLES
    1 small carrot, peeled and cut into thin rounds 
    1 whole cucumber, cut into thin rounds 
    100g caster sugar
    150ml Chinese rice wine vinegar
    2 tsp salt

    TO GARNISH
    1 tbsp crispy fried shallots (from1 echalion shallot, sliced and deep fried)
    1 tsp sesame seeds
    1 tbsp roasted peanuts  

    Method

    1 Combine the beef, vegetable oil and lemongrass in a bowl and set aside to marinate for 15 minutes.

    2 Meanwhile make the pickled vegetables. Using a small fluted pastry cutter cut out circles of the vegetables. Combine the sugar, vinegar and salt in a bowl and stir until the sugar has dissolved completely. Add the vegetables and leave to marinate for half an hour; you can serve immediately or store for up to 24 hours. 

    3 Divide the salad leaves and coriander between 2 serving bowls and top with the cooked rice noodles.

    4 Lightly oil a stainless steel sauté pan and set over a high heat until almost smoking. Place the meat in the pan and sear, then let it sit a bit before shaking the pan to create a little caramelisation. 

    5 Stir the beef to ensure it is all evenly cooked, then place the chopped garlic in the pan and sauté a little more making sure that it does not brown. 

    6 Keeping the heat high, deglaze the pan with beef stock or water, scraping the pan to release the caramelised juices, creating a brown sauce. 

    7 Throw in the beansprouts and cover for a minute, while the beansprouts cook. Add a little nuoc cham sauce and taste. 

    8 Spoon the beef and beansprouts with their juices into the bowls, garnish with the pickled vegetables, crispy shallots, sesame seeds and roasted peanuts. 

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