Recipe Ingredient
- 250g beef tenderloin
- 150g glass noodles (tung fun), soaked
- Seasoning (A):
- 1 tbsp light soy sauce1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 3 cloves pounded garlic
- 10 coriander leaves, chopped
- 5 cili padi, chopped
- 1 onion, sliced thinly
- 1 tomato, cut into wedges
- Dressing:
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 3 tbsp Thai sweet chilli sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/4 tsp pepper
- 1/2 tsp coarsely ground black pepper
- 2 stalks lemon grass (use the white part only), sliced finely
Instructions
- Marinate beef with seasoning (a) and grill or barbecue for four to five minutes on each side. Alternatively, you can fry the beef in a non-stick wok for six to seven minutes on each side. Remove from the heat and leave aside for five minutes before slicing into thin slices.
- Parboil glass noodles in boiling hot water for one to two minutes. Drain, then set aside to cool. Chill the noodles in the refrigerator.
- Combine the sliced beef and the glass noodles and the rest of the ingredients. Stir in the dressing and toss well to mix, then serve immediately.
