PREP TIME: 20 MINUTES (marinade the night before)
COOK TIME: 20 MINUTES
SERVES: 4
Ingredients:
BEEF
- 370-400g Green Meadows Eye Fillet Steak
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon Tamari
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
SALAD
- 150g vermicelli, prepared as per packetinstructions, rinsed & drained
- Half small red onion (approx. 60g), quartered, finely sliced
- 200g bok choy, finely shredded
- 100g sweet red capsicum, quartered, finely sliced
- 1 cup coriander, roughly chopped
DRESSING
- 4 tablespoons lime juice
- 1 tablespoon sesame oil
- 2 tablespoons Tamari (or light soy sauce)
- 1 small clove garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon ginger
- 1 teaspoon sugar
- ½ teaspoon sea salt
- 3 tablespoons sesame seeds, toasted
Method:
The night before you are going to make this dish, combine all the marinade ingredients in a small bowl and massage into the beef before sealing in an airtight container and leaving in the fridge overnight.
Pre-heat the oven to 190°C. In a heavy-bottomed frying pan over a high-heat, heat some olive oil then sear the beef fillet on all sides until golden. Put into the oven and cook until it is done to your liking, checking the meat at the 20 minute mark. If you have a meat thermometer, use this. An internal temperature of 55°C is medium-rare, through to75°C or above for well done.
Once cooked to your liking, remove from the oven, loosely cover with tin foil and set aside for 15-20 minutes.
While the meat is in the oven, prepare the salad. Put the vermicelli, red onion, bok choy, capsicum and coriander into a bowl. Combine the dressing ingredients in a small bowl and whisk together with a fork. Pour this over the salad, scatter with most of the sesame seeds (reserve some to serve) then mix everything together to combine.
To serve, divide the salad between 4 bowls, slice the meat into 8 slices, arranging 2 pieces on top of each bowl, scatter with the remaining sesame seeds and a little extra coriander then serve.
