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

serves
2 people

Based on a 2cm 3/4 inch steak

To Cook Rare: 2 1/2 mins on each side

To Cook Medium: 4 mins on each side

To Cook Well Done: 6 mins on each side

Ingredients

  • 2 lean rump or fillet steaks
  • Freshly milled black pepper
  • 45ml/3tbsp prepared Teriyaki sauce
  • 5ml/1tsp sesame oil
  • For the Dressing:

  • 30ml/2tbsp fresh lime juice
  • 15ml/1tbsp Thai fish sauce
  • Handful freshly chopped mint
  • For the Salad:

  • 100g/4oz 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

Method

  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.

Tips:

If you prefer to use fillet steaks, follow the cooking times below: For a 2-3cm/¾-1¼in thick steak: Rare: 3-4 minutes on each side Medium: 4-5 minutes on each side Well done: 6-7 minutes on each side Recipe Calculations per serving Energy 232kcal Protein 29g Fat 7g Saturates 2.2g Carbohydrate 14g Fibre 1.4g Salt equivalent 2.5g Iron 6.0mg