Asian Fillet of Beef
Inspired by Rachel Allen's Korean Beef, this is my take on her lovely recipe. Quick, uncomplicated and alluringly dark and glossy, it's perfect for entertaining because, not only is it utterly delicious with easy general appeal, it's fast to prepare and the attention it needs at the last moment isn't too taxing.
Serve with rice and perhaps simple green beans, or - rather more interesting - Chinese Smacked Cucumber (recipe to come shortly) which also minimizes last minute fuss.
400g Fillet of beef
4 tbsps. sesame oil
4 tbsps. low salt soy sauce (I use Kikkoman Tamari)
3 tbsps. rice wine vinegar
6 fat cloves of garlic, grated
2 tbsps. soft light brown sugar
2 tsps. Thai fish sauce (Nam Pla)
Put all the marinade ingredients into a bowl large enough to take the beef and stir together.
Cut the raw beef into slices about 1 cm thick and then in half again. Don't worry too much if there are some scraggy bits.
Put the beef into the marinade and make sure it is thoroughly coated. Leave to absorb the flavours for an hour or two if you have time. Don't worry of not.
Using a wok or frying pan cook the beef, which will have marinade clinging to it, on a high heat for two or three minutes, no more, maybe less, depending on how you like your beef
Add any remaining marinade to the pan, bring to the boil and bubble for a minute or so to reduce and thicken.
Serve with rice
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