Ingredients (serves 6)

• 2 garlic cloves, finely grated or crushed
• 1 kg beef fillet
• 2 Tbsp vegetable oil
• 250g Chang’s Rice Vermicelli Noodles
• ¼ cup (60ml) Chang’s Fish Sauce
• 2 long red chillies, seeds removed, chopped
• ¼ cup (55g) caster sugar
• ¼ cup (60ml) rice vinegar
• ¼ cup (60ml) lime juice
• 75g roasted peanuts, chopped
• 1 golden shallot or spring onion, thinly sliced
• 1/3 cup chopped coriander
• 2 tbsp Chang’s Light Soy Sauce
• 2 tbsp Chang’s Oyster Sauce
• 1 tbsp honey
• 1 tbsp Chang’s Sesame Oil
• 1 tsp ginger, grated
• 2 garlic cloves, finely grated or crushed

Method

1. Whisk soy, honey, sesame, ginger and half the garlic in a small bowl. Coat the beef in marinade, then refrigerate for two hours. Remove the meat from the refrigerator, and allow to warm to room temperature before cooking.
2. Preheat oven to 190°C. Heat the oil in a flameproof roasting pan in the stove over medium-high heat. Sear the beef for 1-2 minutes on each side.
3. Transfer beef to the oven, and roast for 20-25 mins for medium-rare (or done until your liking).
4. Rest beef, loosely covered, for 10 minutes and prepare salad.
5. Soak noodles in boiling water according to packet instructions, then drain and place in a large bowl.
6. Shake fish sauce, chilli, sugar, vinegar and lime juice in a screw top jar to combine. Toss half the dressing with noodles, shallot or spring onion, nuts and coriander.
7. Slice the beef and serve with the noodles and sprouts, drizzled with the remaining dressing.