Thai Beef and Noodle Salad

5 from 1 vote
Recipe Serves 4
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine Dairy Free, Gluten Free, The Plate Model

Ingredients
  

  • 600 g beef, steak, lean
  • 1 tsp oil, olive

Salad

  • 4 cup salad leaves, mixed
  • 1 cucumber thinly sliced
  • 1/2 onion, red thinly sliced
  • 1 bunch mint leaves picked
  • 1 bunch coriander leaves picked
  • 1 bunch thai basil leaves picked
  • 200 g tomato, cherry halved
  • 125 g noodles, rice vermicelli, dried
  • 1/4 cup peanuts, raw optional, unsalted

Dressing

  • 1/4 cup juice, lime
  • 3 tsp sugar, brown
  • 2 tsp oil, sesame
  • 3 tsp fish sauce GF if required
  • 1 tsp soy sauce GF if required, salt reduced
  • 1 clove garlic crushed
  • 1 tsp ginger, minced
  • 1 chilli, red optional

Instructions
 

  • Combine salad ingredients into a big bowl. 
  • Soak noodles in a bowl of boiling water for 5 minutes, set aside.
  • Pre-heat pan to medium-high. In a dry pan, roast unsalted peanuts for a few minutes or to your liking. Set aside. 
  • Turn pan heat up to high. Add oil and cook steak for 2-3 minutes on each side (medium) or until your liking. Loosely cover with foil and set aside to rest. 
  • Whisk together dressing ingredients, set aside. 
  • Drain noodles and divide among 4 bowls, add salad and toss to combine. 
  • Slice rested steak and combine with noodles and salad. 
  • Drizzle salad dressing and add nuts to serve. 
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