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.
