2 cloves garlic, crushed
1 long red chilli, deseeded and thinly sliced
zest and juice of 1 orange
¼ cup soy sauce
2 tablespoons mirin
1 tablespoon each sesame oil, grated fresh ginger
350 grams stir-fry beef (I used SIlver Fern Farms)
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
Rice Noodle Salad
100 grams dried vermicelli rice noodles
handful cherry tomatoes, halved
2 spring onions, thinly sliced
1 small green capsicum, deseeded and thinly sliced
1 cup bean sprouts
¼ cup each: coarsely chopped coriander and basil leaves
juice of 1 lime
2 tablespoons each: fish sauce, soy sauce
1 teaspoon each: sugar, sweet chilli sauce, sesame oil
Place the garlic, chilli, orange zest and juice, soy sauce, mirin, sesame oil and ginger in a bowl and mix well to combine. Set aside.
Place the beef in a bowl, toss through the oil and season with salt and pepper.
Heat a large frypan over a high heat and brown the meat in a single layer for 2–3 minutes. Add the garlic mixture to the pan. Bring to the boil and simmer for 2 minutes until starting to thicken. Remove the pan from the heat and set aside to rest.
Meanwhile, for the rice noodle salad, place the vermicelli rice noodles in a large bowl, pour over boiling water and set aside to soak for 10 minutes or until soft. Drain and place in a mixing bowl. Add the remaining salad ingredients and toss to combine.
For the dressing, place all the ingredients in a jar. Shake to combine.
Toss the dressing through the salad and place on a serving platter. Top with the beef before serving.