For the marinade:
1 Green Chilli, chopped
1 Garlic Clove, grated
3cm Piece of Ginger
Juice of ½ Lemon
3Tbsp. Soy Sauce
1Tbsp. Fish Sauce
2Tbsp. Tomato Sauce
1tsp. Sesame Oil
300gr. Sirloin Steak
For the salad:
100gr. Thin Asian Noodles
80gr. Broad Beans, blanched & husks removed
50gr. Peanuts, roasted & salted
½ Punnet (50gr) Bean Sprouts
Handful of mixed Baby Leaves, well rinsed
70gr. Raw Button Mushrooms, sliced
Handful of Coriander, well rinsed
Mix all the marinade ingredients together in a small mixing bowl and pour half over the steak. Turn the steak over and spread some more over until it’s well covered. Reserve some of the marinade to use as a salad dressing later. Allow to marinate for 20 minutes or overnight in the fridge.
Cook the noodles according the instructions on the packaging, drain and set aside.
To cook the steak, heat up a frying or griddle pan over high heat. Add a drizzle of oil to the pan (if using a frying pan) and carefully place the steak in the pan. Grill the steak for about 2 minutes on each side, depending on the thickness. Once cooked remove the steak from the pan and allow to rest for 10 minutes.
Once rested, thinly slice the steak and place it on the serving platter. Arrange the rest of the ingredients on the serving platter, dress with the remaining salad dressing and serve.