Great to share!
Ingredients
- 400g M&S irish salt aged ribeye steak
- 1 tblsp olive oil
- 100g tenderstem broccoli
- 100g boston beans (green beans)
- 2 scallions, sliced
- 25g cashew nuts, roughly chopped
- Fresh mint & coriander leaves, roughly chopped
- 1 red chilli, sliced
- Salt & pepper
- Garnish:
- Lime segments
- Deep fried rice vermicelli noodles
- Dressing:
- 2 shallots, roughly chopped
- 3 cloves garlic
- 1 red chilli, deseeded and roughly chopped
- 1 inch piece ginger root, peeled and roughly chopped
- Small bunch coriander leaves
- 1 heaped teaspoon dark muscovado sugar
- 1 tblsp fish sauce
- Juice of 1 lime
- Salt & pepper
- Accompaniments:
- Thai jasmine rice or rice vermicelli noodles
Method
- Make the dressing by putting all the dressing ingredients into a food processor and processing until smooth.
- Remove steak from packaging and allow to breathe at room temperature for at least 10 minutes.
- Heat a frying pan over a high heat.
- Pat the steak dry with kitchen paper. Lightly brush with olive oil and season with salt and pepper.
- Place the steak into the dry frying pan.
- For rare cook for 4-7 minutes, medium 7-9 minutes and well done 9-11 minutes. Turn once or twice during this cooking time.
- Add a knob of butter or coconut oil to the frying pan one minute before the end of cooking time and once melted spoon over the steak.
- Turn off the heat. Put the steak on a chopping board and allow to rest for 2-3 minutes before slicing.
- While the steak is cooking put the tenderstem broccoli and beans into a pot of boiling water. Bring the water back to the boil and simmer for 3-4 minutes. Drain well.
- Cook the Thai Jasmine Rice or Rice Vermicelli Noodles as per pack instructions.
- To serve place the vegetables on a plate and place the slices of beef on top.
- Scatter with the sliced scallions, cashew nuts, coriander and mint leaves and the sliced red chilli.
- Drizzle over the dressing and serve alongside a bowl of the rice or noodles.
- Deep fried rice vermicelli noodles – heat ½ inch vegetable oil in a deep pan and add a very small handful of rice vermicelli noodles. They puff up instantly. Remove with a slotted spoon to a plate covered with kitchen paper.
