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Northumbrian Beef Fillet "crunch" Thai




Source of Recipe


The Steak People


List of Ingredients




500g piece of centre fillet (Tournedos)
Prepare the meat by cutting thin medallions and place on a tray.

For the marinade
2 red chillies
2 bulbs of garlic
1 inch piece of galangal (or ginger)
2 spoons of sweet soy
4 spoons of Nam Pla (fish sauce)
1 spoon of lemon juice

Recipe



Chop the chillies, garlic and galangal, place in a processor with the other ingredients and blitz to a liquid.
Soak the beef pieces in the marinade, cover with cling film and place in a fridge for 30 minutes while you prepare the rest of the dish.

1 head of Pak Choi
1 small mouli
2 carrots
1 red pepper
100 g Mange tout
200 g rice noodles
2 spoons sweet soy
1 spoon sweet chilli sauce
Small bunch of coriander, chopped
Sesame oil
Dust off your wok and place it over a low heat, when it is warm, rub it with oil using kitchen paper and reheat.
Take the pak choi and remove the leaf part, cut it into very thin strips and set aside. Trim off the base and cut the stems into large finger size pieces.
Peel the mouli and the carrots and cut into thin circles.
Cut the pepper, remove the seeds and trim into long pieces, 1/4 inch thick.
Place the noodles in a bowl and cover with boiling water, leave for 2 minutes only then strain and rinse.
Now the wok should be nice and hot.
Increase the heat and add a little sesame oil, add all the vegetables at once and toss for 2 minutes, keep the heat on the wok at all times.
Add the sweet soy and chilli sauce and stir-fry for 1 minute only.
Remove everything from the wok into a bowl and clean the wok with warm water.
Reheat the wok, add a little oil and wipe out, keeping the wok on the heat.
Drain the marinade from the beef onto the vegetables.
Oil the wok and stirfry the fillet on maximum heat for 2 minutes until all meat is sealed, remove from the wok and set aside. Now put all the vegetable mix and the noodles into the wok and stir-fry for 1 minute.
Serve onto warm dishes and lay beef on top then coat with a little of the sauce that should still be ion the wok.
The result is a delicious tender beef dish with crunchy vegetables and a scented Thai flavour contrasted by soft noodles.