zest and juice of 2 limes
zest and juice of 1 orange
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon grated palm sugar or soft brown sugar
1 garlic clove, crushed
2 tablespoons finely chopped lemon grass, white part only
1 tablespoon julienned fresh ginger
1 large red chilli, seeded and finely sliced
2 tablespoons olive oil
250 g (9 oz) piece of beef sirloin
200 g (7 oz) somen noodles
1 handful coriander (cilantro) leaves
1 handful Thai basil
In a small bowl, mix together the lime zest, lime juice, orange zest, orange juice, fish sauce,sesame oil, sugar, garlic, lemon grass, ginger and chilli. Stir until the sugar has dissolved,then cover the dressing and set aside until ready to use.
Heat the olive oil in a frying pan over high heat and add the beef. Cook on each side for
2–3 minutes, or until well seared. Transfer the meat to a bowl, cover loosely with foil and
leave to rest.
Bring a large pot of salted water to the boil. Add the noodles and cook for 2 minutes, then
drain and rinse under running water. Put the noodles in a large bowl and pour half the
dressing over. Toss well to coat, then divide the noodles among four bowls.
Finely slice the beef and arrange over the noodles. Scatter with the coriander and basil and spoon the remaining dressing over the top.
Recipe taken from Marie Claire Summer, published by Murdoch Books. RRP 39.99. Out now!
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