Thai beef and noodle salad
6
Points®
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
Beef sirloin steak, raw
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.