Rub sugar and chillies into fillet and place it in a non-metal dish that will comfortably hold it. After 1 hour, turning fillet once, pour soy sauce over meat, cover the dish with plastic wrap and refrigerate. Turn meat by a quarter rotation every 12 hours for 2 days.
Remove meat from marinade. Reserve
Cook egg noodles following instructions on the packet, then pour through a colander to drain. Refresh under cold water and drain again.
Heat up a heavy frying pan or skillet. Place oiled fillet pieces in the pan, cut-side towards the heat, and cook over a moderate to high heat for 2 ½-3 minutes on each side. This will give you a medium-rare fillet.
Heat a wok to smoking point and add 2 tablespoons peanut oil, swirl it around the wok and add beans. Toss them lightly to give a little colour then remove with a slotted spoon. Add another tablespoon peanut oil, then add noodles and don’t stir for 30 seconds. Using two large spoons or tongs, start tossing noodles gently, trying to colour them a little as well. Return beans to the wok, add 2 tablespoons of marinade, the coriander and ginger and toss together. Divide noodles between four plates and place a piece of grilled beef on each.
© 2003 Peter Gordon. All rights reserved.