Weeping tiger fillet steak with noodles recipe
 Fillet steak stands up to the powerful but perfectly balanced Thai flavours in this simple, impressive dish. 3 tbsp Thai fish sauce1 tbsp dark soy sauce2 tsp dark brown soft sugar2 garlic cloves, crushed¼ tsp ground coriander¼ tsp ground black pepper2 x 175g/6oz fillet steaksgroundnut oil, for cooking 3 tbsp Thai fish sauce 1 tbsp dark soy sauce 2 tsp dark brown soft sugar 2 garlic cloves, crushed ¼ tsp ground coriander ¼ tsp ground black pepper 2 x 175g/6oz fillet steaks groundnut oil, for cooking 2 tbsp rice wine vinegar1 tablespoon lime juice2 tsp Thai fish sauce2 tsp light brown soft sugar1 tbsp chopped fresh coriander1 tsp tamarind paste1 red chilli, finely chopped 2 tbsp rice wine vinegar 1 tablespoon lime juice 2 tsp Thai fish sauce 2 tsp light brown soft sugar 1 tbsp chopped fresh coriander 1 tsp tamarind paste 1 red chilli, finely chopped 150g/5½oz dried egg noodles2 tbsp sesame oil1 tbsp groundnut oil1 tbsp chopped red chilli150g/5½oz cooked shrimps1 tbsp chopped fresh coriander2 spring onions, thinly sliced1 tbsp light soy saucepinch sea saltpinch ground ginger 150g/5½oz dried egg noodles 2 tbsp sesame oil 1 tbsp groundnut oil 1 tbsp chopped red chilli 150g/5½oz cooked shrimps 1 tbsp chopped fresh coriander 2 spring onions, thinly sliced 1 tbsp light soy sauce pinch sea salt pinch ground ginger Method Mix all the steak ingredients except the meat and oil together in a bowl until the sugar has dissolved.Place the steak in a sealable bag, add the marinade and gently massage it into the meat. Seal the bag with no air inside it and leave to marinate in the fridge for 6–8 hours. To make the dressing, warm the vinegar, lime juice and fish sauce in a small saucepan over a low heat. Add the sugar and stir until dissolved, then stir in the coriander, tamarind paste and red chilli. Half an hour before cooking, remove the steak from the bag and pat it dry with kitchen paper. Place a griddle pan over a high heat and carefully rub it with groundnut oil using kitchen paper. Cook the steak for 2 minutes on each side, then turn it and cook for another minute, or until browned. Remove it from the pan and leave it to rest for 10 minutes. Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes, then drain and set aside. Heat the sesame and groundnut oils in a large frying pan over a medium heat. Add the chilli and shrimps and cook for 3–4 minutes. Add the noodles, coriander and spring onions and stir in the soy sauce. Season with salt and ginger.To serve, place a twist of noodles on the plate. Slice the steak thinly and place it next to the noodles. Spoon some of the dressing over the noodles and serve. Mix all the steak ingredients except the meat and oil together in a bowl until the sugar has dissolved. Mix all the steak ingredients except the meat and oil together in a bowl until the sugar has dissolved. Place the steak in a sealable bag, add the marinade and gently massage it into the meat. Seal the bag with no air inside it and leave to marinate in the fridge for 6–8 hours. Place the steak in a sealable bag, add the marinade and gently massage it into the meat. Seal the bag with no air inside it and leave to marinate in the fridge for 6–8 hours. To make the dressing, warm the vinegar, lime juice and fish sauce in a small saucepan over a low heat. Add the sugar and stir until dissolved, then stir in the coriander, tamarind paste and red chilli. To make the dressing, warm the vinegar, lime juice and fish sauce in a small saucepan over a low heat. Add the sugar and stir until dissolved, then stir in the coriander, tamarind paste and red chilli. Half an hour before cooking, remove the steak from the bag and pat it dry with kitchen paper. Half an hour before cooking, remove the steak from the bag and pat it dry with kitchen paper. Place a griddle pan over a high heat and carefully rub it with groundnut oil using kitchen paper. Cook the steak for 2 minutes on each side, then turn it and cook for another minute, or until browned. Remove it from the pan and leave it to rest for 10 minutes. Place a griddle pan over a high heat and carefully rub it with groundnut oil using kitchen paper. Cook the steak for 2 minutes on each side, then turn it and cook for another minute, or until browned. Remove it from the pan and leave it to rest for 10 minutes. Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes, then drain and set aside. Heat the sesame and groundnut oils in a large frying pan over a medium heat. Add the chilli and shrimps and cook for 3–4 minutes. Add the noodles, coriander and spring onions and stir in the soy sauce. Season with salt and ginger. Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes, then drain and set aside. Heat the sesame and groundnut oils in a large frying pan over a medium heat. Add the chilli and shrimps and cook for 3–4 minutes. Add the noodles, coriander and spring onions and stir in the soy sauce. Season with salt and ginger. To serve, place a twist of noodles on the plate. Slice the steak thinly and place it next to the noodles. Spoon some of the dressing over the noodles and serve. To serve, place a twist of noodles on the plate. Slice the steak thinly and place it next to the noodles. Spoon some of the dressing over the noodles and serve.