Ingredients

• 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
• 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
• 4 asparagus spears
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• 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.
• Heat the vegetable oil in a wok or frying pan and stir fry the marinated beef for 3-4 minutes
• or until cooked through.
• 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.
• 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.
• To serve
• place the noodles in the centre of a serving plate and arrange the beef on top. Garnish with the roasted asparagus spears.