Serves 4-6
Ingredients
- 500g/1lb 2oz beef fillet
- 30ml/1fl oz vegetable oil
- 75ml/2½fl oz soy sauce
- 50ml/2fl oz rice vinegar
- 1 banana shallot , finely sliced
- 2 tbsp soft dark brown sugar
- 1 lime , zest only
- 0.5cm/¼in knob fresh ginger , grated
- 2 garlic cloves, sliced
- 50ml/2fl oz soy sauce
- 50ml/2fl oz rice vinegar
- 1 tbsp soft dark brown sugar
- 1 lemon , juice and zest only
- 1 chilli finely chopped
- handful beansprouts
- handful watercress
- ½ cucumber , sliced
- 1 shallot , sliced
- 2 tsp pickled ginger
Method
Rub the beef with oil and season with salt and freshly ground black pepper.
Heat a heavy-based frying pan and fry the beef for one minute on each side. Remove from the pan and set aside.
For the marinade, mix together all the ingredients in a bowl until well combined. Place the meat into the bowl and massage the marinade into the meat.
Transfer the meat and marinade into a sealable plastic bag and leave in the fridge to chill for at least two hours.
Meanwhile, for the dressing, whisk together all the ingredients in a bowl until well combined..
Arrange the salad on individual plates, or a large wooden board, and spoon over the dressing.
Once the meat has been chilled, slice it very thinly and arrange on top of the salad.