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Thai-style beef noodle salad
Thai-style beef noodle salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Refreshing beef salad ready in just 15 minutes for a summery holiday vibe.
Ingredients:
  • 400g-piece beef rump steak, excess fat trimmed
  • 4.60 gm olive oil
  • 250g fresh thin egg noodles
  • 2 Lebanese cucumbers
  • 2 carrots, peeled
  • 1 small red onion, peeled
  • 130g (2 cups) bean sprouts
  • 1 bunch coriander, leaves picked, washed, dried
  • 1 x 110ml ctn soy & chilli dressing
Instructions:
  • Heat a chargrill on medium-high. Brush beef with oil and season with salt and pepper. Grill for 2-3 minutes each side for medium or to your preference. Remove beef from grill, cover with foil, and let rest for 5 minutes. Slice beef thinly across the grain.
  • Cook the noodles in a large saucepan of boiling water for 3-4 minutes until softened. Rinse the noodles under cold running water and drain well.
  • Roughly chop the cucumbers, slice the carrots into 4cm-long matchsticks, and cut the onion into thin wedges.
  • In a large bowl, mix together the beef, noodles, cucumber, carrot, onion, bean sprouts, and coriander. Pour in the dressing and toss everything until well coated.
  • Portion out the noodle mixture into bowls and enjoy right away.

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