Rub sugar and chiles
into filet and place it in a nonmetal dish that will comfortably hold
it. After 1 hour, turning filet 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 2 tablespoons of the marinade and discard the rest. Wipe meat
dry with a cloth, then cut it into four equal-sized steaks and brush with
Cook egg noodles following
instructions on the packet, then pour through a colander to drain. Refresh
under cold water and drain again.
Heat a heavy frying pan
or skillet. Place oiled fillet pieces in the pan, cut side toward the
heat, and cook over a moderate to high heat for 2 1/2 to 3 minutes on
each side. This will give you a medium rare filet.
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 color, 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 brown them a little as well. Return beans to the wok,
add 2 tablespoons of marinade, the cilantro and ginger, and toss together.
Divide noodles between four plates and place a piece of grilled beef on
Reprinted with permission
from ©2005 Peter Gordon Peter Gordon's World Kitchen, published
by Ten Speed Press
for book review
and barbecue recipes