Filipino tamarind steak noodles

Ingredients

Method

1. 1Pat both packs of fillet steak dry. Season with 1/2 tsp of the salt and all the black pepper.
2. 2Heat a grill pan over high heat until it is smoking. Film it with 1 tbsp of the rapeseed oil, then char the steaks for 2–3 minutes a side until a deep brown crust forms and the middle is still pink, about 52°C if you probe, or springy and rosy when cut. Rest 5 minutes on a plate.
3. 3While the steaks rest, bring a stockpot of water to the boil, add the other 1/2 tsp salt, and cook the medium egg noodles until just tender. Drain as soon as the sauce is ready.
4. 4Slice the mild & crunchy celery and the carrot into thin matchsticks. Separate the spring onion whites from the greens.
5. 5Heat the remaining 1 tbsp rapeseed oil in a wok over high heat. Fry the garlic for 30 seconds, then add the celery, carrot and spring onion whites and stir-fry for 2 minutes until the celery is bright and still crunchy.
6. 6Stir in the tamarind paste, fish sauce, light soy sauce, sugar and chilli flakes. Bubble for 30 seconds until the sauce looks glossy.
7. 7Toss the drained noodles through the sauce until every strand is coated. Squeeze in half the lime, taste, and add a splash more lime if you want it sharper.
8. 8Slice the rested steak across the grain. Pile it on the noodles with the spring onion greens and the remaining lime wedges, and serve straight away.