We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Thai beef salad
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Thai-inspired salad with juicy meat and crispy noodles for a delicious and satisfying meal.
Ingredients:
- 60ml (1/4 cup) soy sauce
- 3 beef scotch fillet steaks
- 80ml (1/3 cup) fresh lime juice
- 24.40 gm fish sauce
- 12.00 gm brown sugar
- 200g snow peas, trimmed
- 250.00 ml fresh mint leaves
- 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
- 1/2 red onion, thinly sliced
- 250g cherry tomatoes, halved
- 100g pkt Chang’s Crunchy Noodles
Instructions:
- In a shallow glass or ceramic dish, mix soy sauce, garlic, and oil. Add beef and coat it with the mixture. Cover and refrigerate for 1 hour to marinate.
- Mix the lime juice, fish sauce, and sugar together in a bowl.
- Preheat a barbecue flat plate or large frying pan over medium-high heat. Drain the beef from the marinade and cook for 3-4 minutes on each side for a medium cook or until it reaches your desired doneness. Transfer the beef to a plate, cover it with foil, and let it rest for 2 minutes before thinly slicing.
- Cook the snow peas in boiling water for 1 minute until they are tender crisp. Drain them afterwards.
- In a large bowl, mix together the dressing, beef, snow peas, spinach, mint, cucumber, onion, and tomato. Season with pepper and add the noodles on top.