250g Lebanese cucumbers, deseeded, thinly sliced on diagonal
240g carrots, julienne
300g watercress sprigs
100g Thai basil, leaves picked
80g mint, leaves picked
200g beans shoots, washed
150g green onions, finely sliced
100g fried shallots
Vegetable oil for frying
Combine the marinade ingredients and stir until sugar dissolves. Reserve 1/3 of the marinade for salad dressing. Place beef in a half gastronorm tray, pour over remaining marinade, refrigerate for 1 hour to infuse the flavours.
Place marinated beef into a 60°C oven, setting a probe to an internal doneness (medium rare) of 56-58 °C. When cooked, remove from oven.
Heat a frying pan over high heat, add a little oil and sear beef on all sides to caramelise.
Cook rice noodles, drain and rinse under running water. Place in a large bowl, add cucumber, carrots, watercress, bean shoots, half the basil and mint. Add reserved dressing, gently toss to coat.
Portion the noodle salad between bowls and top with sliced beef. Garnish with remaining basil, mint, bean shoots, green onions and fried shallots.
