Asian-Style Beef Eye Fillet with Smashed Cucumber Peanut Salad

Asian-Style Beef Eye Fillet with Smashed Cucumber Peanut Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 22, 2024.
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This meal features premium NZ beef eye fillet glazed with a finger-licking kecap oyster sauce served on fluffy jasmine rice. Served with a crunchy, peanut-flecked cucumber salad, this dish is the best of Asia on your table in only 30 minutes!

Ingredients

Rice

  • 150g jasmine rice
  • 1 1/8 cup boiling water
  • 1 baby bok choy, thinly sliced
  • 50g baby spinach

Salad

  • 1 Lebanese cucumber, diced
  • 1 spring onion, thinly sliced
  • 1/2 pack chopped peanuts
  • 1 pinch of chilli flakes
  • 1 tsp sesame oil
  • 1 tsp vinegar

Beef

  • 300g beef eye fillet
  • 1 drizzle of oil
  • 50g kecap oyster sauce mix

To Serve

  • 1 pinch of chilli flakes

Steps

  1. Bring a kettle to the boil.
  2. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Dice cucumber and thinly slice spring onion. Toss in a bowl with peanuts, chilli flakes, sesame oil and vinegar.
  4. Pat beef dry. Heat oil in a frypan on medium-high heat. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking.
  5. Thinly slice bok choy and fold through cooked rice along with spinach.
  6. Thinly slice beef. Return reserved pan to medium heat. Add kecap oyster sauce mix and heat for 1 minute, until hot through. Remove pan from heat, add beef and any resting juices toss to coat.
  7. Top rice with beef, sauce, salad and chilli flakes.

Nutritional Information

Energy 2660 kj
636 kcal
Protein 42.2g
Carbohydrate 72.4g
Fat 18.1g