Thai beef salad

Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes


300g (101/2oz) fine egg noodles
1 tbsp sunflower oil
4 heads baby pak choi, halved
Lime halves to serve
For the noodle salad:
1 bunch spring onions, finely sliced
1 large red pepper, finely sliced
75g (3oz) fresh baby spinach
2 good handfuls fresh coriander, stalks removed

For the dressing:

1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
1 tbsp grated fresh ginger
1 tbsp caster sugar
3 tbsp light soy sauce
2 tbsp olive oil
Juice 2 limes

For the steak:

4 x 200g (7oz) sirloin steaks, trimmed
1 tbsp sunflower oil
2 tbsp Szechuan peppercorns, crushed


1 Cook the noodles according to the pack instructions, cool under cold water, drain well and set to one side. To make the dressing, place all of the ingredients in a small jug, combine well and set aside.

2 To assemble the salad, combine the noodles with the salad ingredients in a large bowl and place in and set aside until you’re ready to serve.

3 To cook the steaks, drizzle the oil over them and rub all over. Season well with plenty of salt, sprinkle with the Szechuan peppercorns and press into the flesh. Preheat 2 non-stick frying pans until searing hot. Add the steaks and cook for 2-3 minutes on each side or until cooked to how you like them. Allow to rest on a warmed plate before thickly slicing.

4 To serve, divide the salad between 4 serving bowls and drizzle each with some of the dressing and top with the sliced steak. Serve with some fresh lemon and a glass of chilled beer.

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