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Thai Beef Salad is eaten as one of the main dishes. This aromatic Asian salad is a combination of freshness, flavour and spice in one complete tasty meal.
2 tsp sesame oil
2 tsp light soy sauce
400g beef rump steak
1 tbsp sugar
3 tbsp soy sauce
3 tbsp Gewürzhaus Pad Thai Spice
Juice of ½ lime
1 tbsp sesame oil
¼ cup peanut oil
125g Vermicelli noodles
150g mixed salad leaves
4 baby cucumbers, thinly sliced
250g cherry tomatoes
2 tbsp roasted peanuts, crushed
1 red chilli, thinly sliced to serve
Juice of ½ a lime
Fresh mint, to serve
Mix together the sesame oil and soy sauce and place in shallow dish. Marinate the beef in the mixture and set aside while preparing your other ingredients.
To make the dressing, combine the sugar, soy sauce, spice, and lime juice in a medium bowl or jug.
Slowly drizzle in the sesame and peanut oil, whisking constantly to emulsify the dressing.
To make the salad, place the noodles in a bowl and cover them with boiling water for 3-5 minutes or until the noodles are tender. Strain the water and set them aside.
Heat a griddle pan over high heat. Add the beef and cook for 2 minutes on each side. Transfer to a plate and let it rest for 2 minutes.
Heat a griddle pan over high heat. Add beef and cook for 2 minutes on each side. Transfer to a plate and let rest for 2 minutes.
Once the beef has rested, slice it thinly and set aside.
In a large salad bowl, toss the salad leaves, cucumber, tomatoes and beef together.
Refresh the noodles under cold water and drain again. Gently toss through the salad.
Drizzle the dressing over the salad.
To serve, sprinkle with roasted peanuts, red chilli, lime juice and mint leaves.
Fresh, flavoursome and delicious.
Looking forward to trying your Thai Beef Noodle Salad. Yum
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