https://www.lifestylefood.com.au/recipes/25038/asian-marinated-roast-beef-fillet

LifestyleFOOD.com.au

Asian inspired marinated roast beef fillet with oyster sauce.

Ingredients

  • 2 garlic cloves, finely grated or crushed

  • 1 kg beef fillet

  • 2 tbsp. vegetable oil

  • 250g Chang’s Rice Vermicelli Noodles

  • ¼ cup (60ml) Chang’s Fish Sauce

  • 2 long red chillies, seeds removed, chopped

  • ¼ cup (55g) caster sugar

  • ¼ cup (60ml) rice vinegar

  • ¼ cup (60ml) lime juice

  • 75g roasted peanuts, chopped

  • 1 golden shallot or spring onion, thinly sliced

  • 1/3 cup chopped coriander

  • Marinade:

  • 2 tbsp. Chang’s Light Soy Sauce

  • 2 tbsp. Chang’s Oyster Sauce

  • 1 tbsp. honey

  • 1 tbsp. Chang’s Sesame Oil

  • 1 tsp. ginger, grated

  • 2 garlic cloves, finely grated or crushed

Method

  • 1.

    Whisk soy, honey, sesame, ginger and half the garlic in a small bowl. Coat the beef in marinade, then refrigerate for two hours. Remove the meat from the refrigerator, and allow to warm to room temperature before cooking.

  • 2.

    Preheat oven to 190°C. Heat the oil in a flameproof roasting pan in the stove over medium-high heat. Sear the beef for 1-2 minutes on each side.

  • 3.

    Transfer beef to the oven, and roast for 20-25 mins for medium-rare (or done until your liking).

  • 4.

    Rest beef, loosely covered, for 10 minutes and prepare salad.

  • 5.

    Soak noodles in boiling water according to packet instructions, then drain and place in a large bowl.

  • 6.

    Shake fish sauce, chilli, sugar, vinegar and lime juice in a screw top jar to combine. Toss half the dressing with noodles, shallot or spring onion, nuts and coriander.

  • 7.

    Slice the beef and serve with the noodles and sprouts, drizzled with the remaining dressing.

Notes

Allergen information:
Nut Free
Dairy Free
Gluten Free

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