- 1/4 cup (60ml) soy sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, crushed
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 500g beef eye fillet, trimmed
- 1 tablespoon sunflower oil
- Asian chilli bean sauce, to serve (see note)
- Cucumber (see note), to serve
- Steamed rice, to serve
- Thai basil leaves, to serve
- 1 tablespoon grated palm sugar (see note)
- 2 tablespoons fish sauce
- 1/4 cup (60ml) lime juice
- 1 tablespoon sesame oil
- 1/2 Chinese cabbage (wombok), thinly sliced
- 1 carrot, thinly sliced
- 6 spring onions, thinly sliced
- 1/2 cup coriander leaves, chopped
- Step 1Place the soy sauce, sesame oil, garlic, brown sugar and rice vinegar in a large bowl and stir to combine. Add the beef and coat well in the marinade. Cover and refrigerate for up to 1 hour.
- Step 2For the Asian slaw, place the palm sugar in a large bowl with the fish sauce, lime juice and sesame oil, stirring to dissolve the sugar. Season with pepper, then toss the Chinese cabbage, carrot, spring onion and coriander in the dressing, and set aside.
- Step 3Preheat the oven to 200°C.
- Step 4Heat the sunflower oil in a large ovenproof frypan over medium-high heat. Remove the beef from the marinade and cook, turning, for 5-6 minutes until browned all over. Transfer to the oven for 8 minutes for rare. Remove from the frypan, transfer to a plate and rest, loosely covered with foil, for 10 minutes.
- Step 5To serve, slice the beef and serve with the Asian slaw, chilli bean sauce, cucumber wedges and steamed rice, and garnish with Thai basil leaves.
- Low carb
- Low kilojoule
- Lower gi
Asian chilli bean sauce, Thai basil and palm sugar are from Asian food shops.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au