Can I use a different type of noodle for this salad?

Yes, you can substitute Hokkien noodles with rice noodles or even whole wheat noodles based on your preference.

How can I adjust the spiciness of the salad?

Adjust the amount of red chili used in the dressing or leave it out entirely for a milder flavour.

Can I prepare the Thai dressing for beef salad ahead of time?

Yes, you can prepare the dressing in advance and store it in the refrigerator for up to a week. Shake well before using.

Can I use a different cut of beef for this recipe?

Yes, you can use flank steak, sirloin, or even leftover roast beef. Just ensure to slice it thinly against the grain for tenderness.

How long can the Thai Beef Noodle Salad be stored?

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.

Thai Beef Salad Noodles: A Burst of Flavours and Textures

Name: Thai beef salad noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 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; 400g Hokkien noodles; ⅓ cup Peanuts, roughly chopped; ¼ cup Lime juice; ¼ cup Honey; ¼ cup Fish sauce; 1½ tablespoons Soy or tamari sauce; 1 teaspoon Sesame oil; 2 Garlic cloves, peeled and crushed; 2 teaspoons Freshly grated ginger

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

1/2 cup Mint leaves, lightly packed

1/2 cup Coriander leaves, lightly packed

1 Long red chili, halved lengthways, seeds discarded, thinly sliced

400g Hokkien noodles

1/3 cup Peanuts, roughly chopped

Dressing:

1/4 cup Lime juice

1/4 cup Honey

1/4 cup Fish sauce

1 1/2 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

Prepare the Steak:

Preheat the barbecue grill or cast iron grill pan over high heat. Season the steaks with salt and cracked pepper. Cook for 2 minutes on each side for medium-rare, or until done to your liking. Transfer to a plate and let rest for 5-10 minutes.

Blanch Snow peas:

Blanch snow peas in boiling water for 1 minute, then plunge into ice water to preserve their vibrant green colour and crunchy texture.

Make the Dressing:

Combine lime juice, honey, fish sauce, soy sauce, sesame oil, garlic, and ginger in a screw top jar. Shake well to combine.

Assemble the Salad:

In a large bowl, combine the sliced cucumber, snow peas, cherry tomatoes, red onion, mint leaves, coriander leaves, and sliced chili.

Prepare the Noodles:

Place the Hokkien noodles in a heatproof bowl and cover with boiling water. Leave for 1 minute, then drain well. (Or follow package instructions if different)

Combine and Toss:

Thinly slice the rested steak across the grain. Add the steak slices and drained noodles to the bowl of vegetables. Pour over the dressing and gently toss to combine.

Serve:

Divide the salad between serving plates. Scatter over the roughly chopped peanuts and serve immediately.

Prep Time: 10
Cook Time: 10
Category: Lunch
Method: Stove
Cuisine: Asian