Bobby Chinn's Sautéed beef with rice noodles and salad

Serves: 2


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) 

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

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


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.