Thai beef noodle salad

  • Servings : 4
  • Prep Time : 21m
  • Cook Time : 10m
  • Ready In : 31m


  • 250g rice stick noodles
  • 1 (about 500g) beef rump steak
  • 1 teaspoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 1 x 250g punnet cherry tomatoes, halved
  • 2 Lebanese cucumbers, halved, deseeded, thinly sliced
  • 1 red capsicum, deseeded, thinly sliced
  • 1/2 cup fresh Thai basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 long fresh red chilli, deseeded, thinly sliced


Step 1

Place the noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 5 minutes to soak. Drain well.

Step 2

Meanwhile, heat a chargrill pan or large non-stick frying pan over high heat. Brush both sides of steak with oil and season well with salt and pepper. Cook on chargrill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 minutes to rest.

Step 3

While the steak is cooking, combine the fish sauce, lime juice and sugar in a screw-top jar and shake until the sugar dissolves.

Step 4

Place the noodles, tomato, cucumber, capsicum, basil, mint, coriander and chilli in a bowl. Drizzle with dressing and gently toss until just combined. Thinly slice the beef and add to the salad. Gently toss until just combined. Divide among serving bowls to serve.

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Nutritional Info

This information is per serving.

  • Energy

  • Fat Total

  • Carbohydrate Total

  • Protein

  • Sodium

  • Fat saturated

  • Carbohydrate sugars

  • Dietary Fibre

  • Cholesterol


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