Thai beef and rice noodle salad

2015-07-28
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

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Ingredients

  • 200g dried rice stick noodles
  • 500g piece beef rump steak
  • 2 teaspoons peanut oil
  • 1 medium red capsicum, cut into matchsticks
  • 1 medium carrot, peeled, cut into matchsticks
  • 2 green onions, thinly sliced
  • 3/4 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves, torn
  • 1 quantity Nam jim dressing (related recipe)
  • 1/4 cup fried shallots (see note), to serve

Method

Step 1

Cook noodles in a medium saucepan of boiling water for 4 to 5 minutes or until tender. Drain. Rinse under cold water. Cut noodles into 10cm lengths.

Step 2

Heat a greased barbecue plate or chargrill on medium-high heat. Drizzle steak with oil. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.

Step 3

Meanwhile place noodles in a bowl. Add capsicum, carrot, onion, coriander, mint and half the nam jim dressing. Combine.

Step 4

Serve noodle salad topped with sliced beef, remaining nam jim dressing and sprinkled with fried shallots.

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Nutritional Info

This information is per serving.

  • Energy

    2005kJ
  • Fat Total

    22.00g
  • Carbohydrate Total

    35.90g
  • Protein

    32.20g
  • Sodium

    556.00mg
  • Fat saturated

    6.30g
  • Carbohydrate sugars

    g
  • Dietary Fibre

    4.10g
  • Cholesterol

    80.00mg

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