Crispy Beef with Fragrant Herb and Noodle Salad

Ed Baines serves up a feast of splendid oriental flavours and textures in this tempting main course
By Ed Baines
Crispy Beef with Fragrant Herb and Noodle Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

  • 250 ml rice wine
  • 450 g beef fillet, trimmed and cut into 5cm strips
  • 3 tbsp cornflour
  • 250 ml water
  • 1/4 tsp salt
  • 200 g glass vermicelli noodles
  • 2 tbsp vegetable oil
  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • 3 large red chillies, seeds removed and cut into rings
  • 2 limes, juice only
  • 4 tbsp light soy sauce
  • 1 tbsp ketjap manis
  • 1/4 cucumber, finely sliced
  • 2 tbsp vegetable oil
  • vegetable oil, for deep frying
  • pinch szechuan pepper
  • chilli powder
  • 1 tbsp fish sauce
  • 4 tbsp sesame oil
  • 1 bunches fragrant Asian basil
  • 1 bunches coriander

Method

1. Pour the wine into the base of a steamer and lay the beef strips in the top of the steamer. Bring to the boil and steam the beef for 3 minutes. Remove the beef and set aside to cool.

2. Combine the cornflour with the water and a pinch of salt. Toss the beef in the mixture until well coated.

3. Blanch the noodles in a pan of boiling water and strain. Plunge into iced water and set aside.

4. Heat 2 tablespoons vegetable oil in a wok, and gently fry the onion, garlic and chilli for 1 minute.

5. Remove from the wok and place in a bowl with the lime juice, soy sauce, ketjap manis and cucumber. Toss to combine all the ingredients and set aside.

6. Heat the vegetable oil for deep-frying in a wok or deep fat fryer, and flash fry the beef until golden and crisp. Remove the beef, drain on kitchen paper and toss in the ground szechuan pepper, ground red chilli and salt.

7. Drain the noodles and combine with the beef, fish sauce and sesame oil. Toss all the ingredients together using chopsticks.

8. To serve: place in a bowl and snip over the fresh Asian basil and coriander.

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