600g fillet of beef
2 tbs Thai green curry paste
1 tbs oil
½ head of Chinese leaf
1 red onion, finely sliced
6 spring onions
2 handfuls beansprouts
2 large sprigs fresh coriander and mint
2 bunches of noodles, preferably rice (glass), cooked in boiling salted water and refreshed in cold water.
1 red chilli
4 tsp Thai fish sauce
2 tsp sugar
1 thumb ginger, grated or finely chopped
2 lime zest and juice
1 tsp Thai green curry paste
Cut the beef into four 150g pieces.
Place the oil into a frying pan and sear the beef until brown all over.
Spread the Thai paste over the beef fillet and roast for four minutes for very rare, eight minutes for medium-rare or 12 minutes for medium-well and leave to cool.
Shred the Chinese leaves and red onion.
Finely chop the red chilli and roughly chop the mint and coriander. Cut the cucumber and carrot into thin strips and the spring onion into long diamonds.
Make the dressing by mixing all the dressing ingredients together.
Add the noodles to the vegetables and toss together with the dressing.
Divide the noodle salad onto four plates, slice the beef and present on top, then serve.