Save to your scrapbook
Bobby Chinn's Sautéed beef with rice noodles and salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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
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.
Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject to change.
This recipe was first published in November 2014.
Average user rating