Beef and Thai Noodle Salad
4
This dish is delicious hot or cold.
Reduced salt
Low in sugar
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Pastry Brush
Griddle
Wok
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Recipe Key Facts
- Prep time: 5mins
- Cooking time: 12mins
Serves: 4
Calories: 334 Kcal per serving
Ingredients
Shopping List
- 1 tbsp Thai fish sauce
- 1 tbsp white wine vinegar
- 3 tbsp lime juice
- 1 clove garlic, crushed
- 1 tbsp caster sugar
- 2 tbsp sunflower oil
- 1 tbsp sesame oil
- 2cm fresh ginger, peeled and cut into strips
- 1 tbsp coriander, chopped
- 4 x 200g (7oz) fillet beef steak
- 1 tbsp sunflower oil
- 2 red chillies, sliced into rings and deseeded
- 4 spring onions, sliced
- 100g (3½oz) mange tout, halved
- 1 pak choi, leaves separated
- 200g (7oz) ready-cooked noodles
- Spring onion to garnish
Method
- Make the dressing by mixing the fish sauce, white wine vinegar, lime juice, garlic, caster sugar and oils with the ginger and coriander leaves.
- Brush the steaks with half the oil. Heat a griddle until smoking and cook the steaks for 4-5 minutes each side, until it is well browned on the outside and still slightly rare in the middle. Rest for 5 minutes. When cool, slice thinly.
- Heat the remaining oil in a wok and add the red chilli, spring onion, mange tout, pak choi and the noodles. Stir-fry for 3-4 minutes until just starting to soften.
- Add the dressing into the noodles and toss until coated. Serve in 4 bowls topped with the thinly sliced beef and some shredded spring onion.
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