Ingredients
For the honey and sesame beef
150g/5½oz fillet steak, cut into chunks
2 tbsp sesame seeds
1 lime, juice and zest only
2 garlic cloves, finely chopped
2 tbsp honey
½ yellow Scotch Bonnet chilli, finely sliced
1 tbsp vegetable oil
For the noodle salad
85g/3oz rice noodles, cooked
1 lime, juice and zest only
2 tbsp soy sauce
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
For the roasted asparagus
4 asparagus spears
2 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the honey and sesame beef, place all the ingredients, except the oil, into a bowl and stir well to coat the beef. Set aside to marinate for 5-10 minutes, or longer if possible.
3. Heat the vegetable oil in a wok or frying pan and stir fry the marinated beef for 3-4 minutes, or until cooked through.
4. For the noodle salad, cook the rice noodles according to packet instructions and refresh under cold running water. Drain, then place into a bowl. Add the remaining salad ingredients to the bowl and stir well.
5. For the roasted asparagus, place the asparagus onto a baking sheet, drizzle over the oil and season, to taste, with salt and freshly ground black pepper. Place into the oven and roast for 8-10 minutes, until lightly charred and tender.
6. To serve, place the noodles in the centre of a serving plate and arrange the beef on top. Garnish with the roasted asparagus spears.
