Thai beef salad noodles
Thai Beef Noodle Salad! YES please! A vibrant mix of juicy beef slices, crisp snow peas, and sweet cherry tomatoes, all tangled up with tender Hokkien noodles. Tossed in a mouth-watering dressing of lime, honey, fish sauce, and ginger, and crowned with fresh mint, coriander, and a kick of red chili. This salad is a refreshing burst of flavours and textures that'll have you coming back for seconds.
What I Love About This Recipe
This Thai beef noodle salad is an explosion of vibrant colours, fresh flavours, and contrasting textures. Juicy slices of beef, crisp snow peas, juicy cherry tomatoes, and crunchy peanuts, all tied together with a zesty, sweet, and savoury dressing. It's a perfect balance of light and hearty, making it an ideal dish for any occasion.
What Makes It Thai
Thai dressing for beef salad: Oh, the dressing. The tangy punch of fresh lime juice, the sweet drizzle of honey, the savoury depth of fish sauce and soy. The aromatic hit of sesame oil, the sharp bite of crushed garlic, and the warm zing of grated ginger. It's the perfect harmony of flavours, soaking into every noodle, every crisp vegetable, every juicy bite of beef. This isn't just a salad; it's an explosion of taste and texture!
What Goes in Thai Beef Noodle Salad
These ingredients create the signature sour-sweet-savoury profile that Thai cuisine is renowned for. Additionally, the fresh mint and coriander leaves, along with a hint of red chili, add that characteristic Thai freshness and heat.
- Beef steak
- Lebanese cucumber
- Snow peas
- Cherry tomatoes
- Red onion
- Mint leaves
- Coriander leaves
- Long red chili
- Hokkien noodles
- Peanuts
- Dressing
- Lime juice
- Honey
- Fish sauce
- Soy or tamari sauce
- Sesame oil
- Garlic
- Ginger
FAQs for Thai Beef Noodle Salad:
Yes, you can substitute Hokkien noodles with rice noodles or even whole wheat noodles based on your preference.
Adjust the amount of red chili used in the dressing or leave it out entirely for a milder flavour.
Yes, you can prepare the dressing in advance and store it in the refrigerator for up to a week. Shake well before using.
Yes, you can use flank steak, sirloin, or even leftover roast beef. Just ensure to slice it thinly against the grain for tenderness.
It is really best enjoyed fresh but if you really want to, it can be stored in an airtight container in the refrigerator for up to 2 days. Add peanuts just before serving to maintain crunchiness.
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Thai beef salad noodles
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Thai beef noodle salad is an explosion of vibrant colours, fresh flavours, and contrasting textures. Juicy slices of beef, crisp snow peas, juicy cherry tomatoes, and crunchy peanuts, all tied together with a zesty, sweet, and savoury dressing. It's a perfect balance of light and hearty, making it an ideal dish for any occasion.
Ingredients
Salad:
700g Beef steak, trimmed
Salt and cracked pepper, to taste
2 Lebanese cucumber, halved lengthways, thinly sliced
200g Snow peas, trimmed and string removed
125g Cherry tomatoes, halved
1 Red onion, thinly sliced
½ cup Mint leaves, lightly packed
½ cup Coriander leaves, lightly packed
1 Long red chili, halved lengthways, seeds discarded, thinly sliced
200g Hokkien noodles
⅓ cup Peanuts, roughly chopped
Dressing:
¼ cup Lime juice
¼ cup Honey
¼ cup Fish sauce
1 ½ tablespoons Soy or tamari sauce
1 teaspoon Sesame oil
2 Garlic cloves, peeled and crushed
2 teaspoons Freshly grated ginger
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Instructions
- Cook the steak: Preheat a barbecue grill or cast iron grill pan over high heat, season the steaks with salt and cracked pepper and cook for about 2 minutes per side for medium-rare, or until cooked to your liking. Transfer to a plate and rest for 5-10 minutes.
- Blanch the snow peas: Blanch the snow peas in boiling water for 1 minute, then plunge into ice water to keep them bright and crisp, and drain well.
- Make the dressing: Add the lime juice, honey, fish sauce, soy sauce, sesame oil, garlic and ginger to a screw-top jar and shake until well combined.
- Prep the noodles: Place the Hokkien noodles in a heatproof bowl, cover with boiling water and stand for 1 minute, then drain well (or prepare according to packet instructions).
- Build the salad base: Add the cucumber, snow peas, cherry tomatoes, red onion, mint, coriander and sliced chilli to a large bowl.
- Slice and combine: Thinly slice the rested steak against the grain, add it to the bowl along with the noodles, pour over the dressing and gently toss to combine.
- Serve: Divide between plates, scatter over the chopped peanuts and serve immediately.
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Stove
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 618
- Sugar: 23.5 g
- Sodium: 1686.9 mg
- Fat: 17.7 g
- Carbohydrates: 65.7 g
- Fiber: 4.4 g
- Protein: 50.1 g
- Cholesterol: 147 mg
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Read more about Thai flavours
"You always want to be hitting the four Ss, which are sweet, salty, sour, and spicy," says Sebby Holmes, head chef/patron of Farang, a Thai restaurant in north London. "If you have a balanced combination of all those things, people are going to love it."
