Thai Beef Salad

Monday, September 26, 2011

Serves 4


500g sirloin steak
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp rice wine
2 tbsp olive oil
125g thin egg noodles
125g green beans, trimmed and blanched
½ English cucumber, seeded and thinly sliced
3 small red chilli peppers, seeded and sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint leaves
1 cup (125g) fresh bean sprouts or mung beans, rinsed
1 cup (125g) unsalted roasted peanuts

2 tbsp lime juice
2 tbsp fish sauce
1 clove garlic, crushed
1 tbsp palm sugar or brown sugar


  • Place steak in glass or ceramic bowl. Combine soy sauce, garlic and rice wine, pour over steak and turn to coat with marinade. Cover and marinate for 30 minutes. Drain steak and pat dry with paper towels.
  • In a frying pan over high heat, warm oil. When hot, add steak and cook until light brown on outside and rare on inside, about 2 minutes on each side. Allow steak to cool, then thinly slice across grain and set aside.
  • Cook noodles as directed on package. Drain and allow to cool.
  • In bowl, combine steak, noodles, green beans, cucumber, chilli peppers, cilantro, mint, bean sprouts ot mung beans and peanuts.
  • To make dressing, place lime juice, fish sauce, garlic and palm or brown sugar into jar with screw top. Shake well and set aside.
  • Add dressing to salad, toss gently and serve.

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