• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal
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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

  1. 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.
  2. Parboil glass noodles in boiling hot water for one to two minutes. Drain, then set aside to cool. Chill the noodles in the refrigerator.
  3. 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.

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