Fragrant beef salad with noodles and peanut dressing


Ingredients 14
Servings 4
Time

Ingredients

  • 45
    ml
    soy sauce
  • 125
    g
    coarse cumin and coriander paste
  • 800
    g
    beef fillet
  • 30
    ml
    butter
  • 30
    ml
    olive oil
  • sunflower oil for frying
  • 100
    g
    rice noodles
  • rocket leaves to serve
  • PEANUT DRESSING
  • 125
    ml
    peanut butter
  • 170
    ml
    coconut milk
  • 10
    ml
    chilli paste
  • 30
    ml
    lime juice
  • 30
    ml
    brown sugar
 

Method

 
Preheat oven to 200 ºC. Rub paste all over fillet and refrigerate for 30 minutes. Heat butter and olive oil in a frying pan and quickly fry fillet on both sides until browned. Place meat in a roasting pan and roast, covered, for 20 minutes. Cool. DRESSING: Mix ingredients in a bowl. Refrigerate until ready to use. Heat sunflower oil in a saucepan and fry noodles in batches until crisp, 1 to 2 minutes. Drain on kitchen paper. Slice fillet, arrange on 4 plates with rocket and serve, topped with dressing and noodles.
 

Read more on: roast  |  beef  |  shallow-fry
 

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