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Grilled beef fillet

  • 600g RSPCA Assured trimmed beef fillet
  • 2 tbsp Demerara sugar
  • 2 red chillies, finely sliced into rings
  • 400ml soy sauce
  • 3 tbsp groundnut oil
  • 300g dried egg noodles
  • 300g green beans, ends trimmed and refreshed
  • 1 tbsp pure sesame oil
  • 25g coriander leaves
  • 2 spring onions, finely sliced

Marinate the fillet in sugar and chilli for 2 days before cooking to let the flavours mingle and infuse into the meat. Flash fry the steaks to seal in the flavour and serve on a bed of fried egg noodles for an oriental-inspired meal.

  • Rub the sugar and chillies into the fillet and place in a snugly-fitting, non-metallic dish.  After an hour, turn the fillet once.  Pour the soy sauce over the meat, cover the dish with clingfilm and place in the fridge.  Turn the meat by a half rotation every 12 hours for 2 days.
  • Remove the meat from the marinade and wipe dry with a cloth, then cut it into 4 equal sized steaks, brush with the groundnut oil and leave to sit at room temperature.
  • Cook the egg noodles following instructions on the packet, then drain.  Refresh under cold water and drain again.  Cook the meat over a moderate to high heat for 2½ – 3 minutes on each side in a frying pan.
  • Heat up a wok to smoking point and add 1 tbsp of groundnut oil, swirl it around the wok and add the beans.  Toss them lightly to give a little colour then remove with a slotted spoon.
  • Add another tbsp groundnut oil, then add the noodles and don’t stir for 30 seconds.  Toss the noodles gently, trying to colour them a little as well.
  • Return the beans to the wok, add 2 tbsp of the marinade, sesame oil, coriander and spring onions and toss together.  Divide the noodles amongst 4 plates and place a piece of beef on each.
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