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Thai chilli beef

From Market Kitchen
Sid Owen's quick-cook dish packs a punch - enjoy it with steamed rice or a crisp salad

Thai chilli beef

Method

1. Wrap the beef in cling film and put it in the freezer for 10 minutes - this makes the beef easier to slice thinly.

2. For the dressing: mix the garlic, chillies, mint, coriander, lime juice, vinegar, fish sauce and sugar together in a bowl.

3. Slice the fillet as thinly as you can and lay all the slices out on a serving dish, trying not to overlap them if possible.

4. Spoon the dressing over the meat and leave it to marinate for 1-2 hours. The lime and vinegar will start to cook the beef.

5. Heat the sesame oil in a saucepan until hot, and pour it carefully over the marinated beef.

6. Leave for 2-3 minutes for all of the flavours to mix. Serve.

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Serves: 2

Prep: 10 min, plus marinating and freezing time
Cook: 5 min

Ingredients
500g Beef fillet, trimmed
4 tbsp Sesame oil

For the dressing

1 garlic clove, finely chopped
2 red chillies, finely chopped
small bunches mint leaves, finely chopped
small bunches coriander leaves, finely chopped
1 lime, juice only
2 tbsp Japanese rice wine vinegar
2 tbsp Fish Sauce
1/2 tsp Sugar