Thai Beef Noodle Salad Thai Beef Noodle Salad

Thai Beef Noodle Salad

A fresh and tasty warm beef salad with a zingy lime dressing and a teriyaki marinade to set off the juicy steak slices.

prep time
35 mins

cook time
8 minutes

2 people

Based on a 2cm steak

To Cook Rare: 2½ mins on each side

To Cook Medium: 4 mins on each side

To Cook Well Done: 6 mins on each side

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 2 lean rump or fillet steaks
  • Freshly milled black pepper
  • 3 tablespoons prepared Teriyaki sauce
  • 1 teaspoon sesame oil
  • For the Dressing:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon Thai fish sauce
  • Handful freshly chopped mint
  • For the Salad:

  • 100g rice noodles, cooked and cooled
  • 8 radishes, finely sliced
  • ½ cucumber, thinly sliced (using a swivel head potato peeler) into ribbons
  • 1 red chilli, deseeded and finely chopped


  1. Place the steaks in a shallow dish and season with the pepper.  Add the Teriyaki sauce and oil.  Coat well. Cover and marinate in the refrigerator for 20 minutes.
  2. To prepare the dressing; in a small bowl mix all the ingredients together and set aside.
  3. Heat a non-stick griddle pan, remove the steaks from the marinade and cook on each side according to your preference.  Alternatively, cook under a preheated moderate grill.  Transfer to a warm plate and leave to rest for 1-2 minutes.
  4. Meanwhile, mix the salad ingredients in a large bowl and transfer to a serving plate.
  5. Slice the steaks and arrange over the salad.  Mix the dressing together and drizzle over the salad before serving.


If you prefer to use fillet steaks, follow the cooking times below: For a 2-3cm thick steak: Rare: 3-4 minutes on each side Medium: 4-5 minutes on each side Well done: 6-7 minutes on each side