Photo of Thai beef and noodle salad by WW

Thai beef and noodle salad

7
7
7
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A delicious tangle of rice noodles, rare beef, raw vegies and fresh herbs, with an easy Asian dressing.

Ingredients

Soy sauce

¼ cup(s), (60ml)

Fish sauce

2 tbs

Sweet chilli sauce

2 tbs

Lime juice

¼ cup(s), (60ml)

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Lean beef sirloin steak

480 g, (buy 3x200g), fat trimmed

Sesame oil

2 tsp

Dry rice noodles

100 g, thin

Oil spray

1 x 3 second spray(s)

Green shallot(s)

4 individual, thinly sliced

Lebanese cucumber

1 medium, halved lengthways, thinly sliced

Cherry tomatoes

250 g, halved

Carrot(s)

1 cup(s), grated, grated

Fresh mint

½ cup(s)

Fresh coriander

½ cup(s)

Bean sprouts

100 g, trimmed

Lime(s)

1 medium, cut into wedges

Instructions

  1. Combine soy, fish and sweet chilli sauces, juice, garlic and ginger in a small bowl. Place beef in a shallow ceramic dish. Add half of the sauce mixture and turn to coat. Cover and refrigerate for 30 minutes. Add oil to the remaining sauce mixture and stir to combine. Set aside for the dressing.
  2. Cook the rice noodles, following packet instructions, or until soft. Rinse under cold water. Drain.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Drain beef and discard marinade. Cook beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thinly.
  4. Place noodles, shallots, cucumber, tomato, carrot, mint, coriander and sprouts in a large bowl. Add sliced beef and reserved dressing. Toss gently to combine. Serve salad with lime wedges.