Beef Tenderloin Vietnamese Noodle Bowl

INGREDIENTS

Beef Tenderloin

• 1 x 400g The Meat Club Eye Fillet Steak
• 2 garlic cloves
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar / honey

Dipping Sauce

• 2 garlic cloves (finely chopped)
• 1 birdseye chilli (finely chopped)
• 1/4 cup fish sauce
• 4 tbsp rice vinegar / apple cider vinegar
• 2 tbsp brown sugar / honey
• 3 tbsp lime juice
• 1/2 cup water

Noodle Bowl & Garnish

• 200g vermicelli noodles (cooked)
• Carrots (julienned)
• Cucumbers (julienned)
• Starfruit (julienned)
• Tofu (sliced)
• Bean sprouts
• Handful of coriander, cilantro & mint
• Chilli (sliced)
• Lime wedges

PREPARATION

• Marinate meat and set aside for at least 1 hour.
• Combine the dipping sauce ingredients and set aside.
• Cook the vermicelli noodles and set aside. Make sure to rinse the noodles under cold water to prevent them from sticking.
• Heat a fry pan over medium to high heat and place 2 Tablespoons of cooking oil on the pan. Place the tenderloin on the pan, shaking off the excess marinade beforehand.
• Cook the tenderloin for 2 min on each side and then set aside to rest.
• Prepare the bowls by placing noodles in a bowl and topping it with all the vegetables and garnishes.
• Slice the beef tenderloin and top the bowl with it.
• Serve the prepared bowls with the dipping sauce and lime wedge.