Thai Beef Noodle Salad

Thai Beef Noodle Salad

Serves: 2
Cooking time: About 40 minutes

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.

Tip: 

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

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