Thai Beef Noodle Salad
If you’re after a fresh, flavour-packed meal that comes together quickly, this Thai Beef Noodle Salad is a great recipe to try. Packed with crunchy vegetables, tender steak and a zingy, tangy dressing, it’s finished off with fragrant herbs for a bowlful of bold, bright flavours. Perfect for warm days or when you’re craving something lighter but satisfying.
Ingredients
For Thai Salad Dressing:
- 1 small bird's eye chilli deseeded and finely chopped
- 1 small garlic clove finely chopped
- 1 tablespoon fresh coriander cilantro, finely chopped
- 2 teaspoon dark brown sugar or honey
- 1 tablespoon fish sauce
- 3-4 tablespoon lime juice
- 1 tablespoon vegetable oil
For The Steak:
- 200 g sirloin steak at room temperature
- salt and black pepper to season
- a drop of olive oil
For Thai Noodle Salad:
- 80 g fine rice noodles dried weight
- 150 g cherry tomatoes halved
- 80 g cucumber cut into semi-circles
- 1 gem lettuce
- 2 spring onions thinly sliced
- 5 g corinader (cilantro) leaves
- 5 g mint leaves
- 20 g roasted peanuts
Instructions
- Place finely chopped chilli, garlic, sugar and coriander in a pestle and mortar and grind them into a paste.
- Add the fish sauce, lime juice and oil and stir for a minute until sugar completely dissolves. Set it aside.
- Rub a drop of oil onto the steak. Season with salt and black pepper.
- Heat a frying pan on medium heat. Once hot, add the steak and cook it on both sides to your liking of doneness. The cooking times will depend on the thickness of the steak, so it's convenient to check the internal temperature. We take the steak out of the pan when it reaches 52 (126) for medium rare or 56 (135) for medium steak (the internal temperature will increase as the steak rests).
- Place the steak on a chopping board, tent it with foil, and let it rest for 10 minutes.
- In the meantime, cook the rice noodles following the instructions on the packet (it typically takes no longer than 5 minutes). Rinse them with cold water, drain well and let them air dry in a colander for a few minutes.
- In a large mixing bowl, combine the rice noodles, cherry tomatoes, cucumber, spring onions, coriander and mint leaves.
- Toss the salad with half of the dressing.
- Place the gem lettuce on the base of each bowl. Top them with the Thai noodle salad.
- Once the steak has rested, slice it into thin strips, cutting against the muscle fibres.
- Top the salad with the beef, scatter the peanuts on top and drizzle the remaining dressing on top.
Nutrition
Calories: 452kcalCarbohydrates: 47gProtein: 28gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 61mgSodium: 894mgPotassium: 801mgFiber: 3gSugar: 8gVitamin A: 1884IUVitamin C: 33mgCalcium: 92mgIron: 3mg
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